Thin and Crispy Chocolate Chip Cookies

Thin and Crispy Chocolate Chip Cookies - slightly adapted from Martha Stewart

2 1/4 cups all-purpose flour

1/2 tsp baking soda

1 1/4 cups margarine, softened

1 cup sugar

1 cup brown sugar, packed

1 tsp salt

1 tsp vanilla extract

2 large eggs

2 tsp water

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. 

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.