Thin, Crisp, Chewy Chocolate Chip Cookies
I made these chocolate chip cookies again last night (on special request from E). Last time I made them, they came out thick and wrong, unaccountably. This time they were perfect. I did use the baking soda and salt this time. I also only let the butter cool for 20 minutes or so (in the past, I've been unsure how long to wait). And finally, I space them out better on the cookie sheet, which made it easier. And it definitely helps to let them sit for a few minutes after coming out before moving them to a cooling rack.
One realization: no eggs means you can eat as much of the dough as you want! it would be great for cookie dough ice cream.