Crispy Chocolate Chip Cookies

The other day we got a care package in the mail that included homemade crunchy chocolate chip cookies. That is when I learned that the fiance is a fan of crispy chocolate chip cookies (calling the popular soft-bake, chewy cookies "raw").  A few days ago I decided to follow a very simple chocolate chip cookie recipe from Mark Bittman's "How to Cook Everything" cookbook.  He noted that the recipe makes chewy, thick cookies, but adding 2 Tbsp of milk would make them flat and crispy. That it did.
(FYI - Joy of Cooking has a fabulous choc chip cookie recipe that calls for oats ground fine in a food processor; unfortunately not enough rolled oats on hand at home for that one).

Classic Chocolate Chip Cookies
2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
2 cups (9 oz) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp (or more) of vanilla extract
2 cups chocolate chips (I felt like this was too much -- maybe decrease to 1.5 cups?)

Preheat to 375-degrees
With electric mixer, cream the butter and sugars. Add the eggs and blend.
Combine the flour, baking soda, salt. Add them to the batter, stirring by hand.
Stir in the vanilla and chocolate chips.
Drop by Tablespoons (or tsp) onto ungreased baking sheets (lined w/ parchment paper) and bake until lightly browned, about 10 minutes.
Cool on sheets for 2 minutes, then transfer to a rack.

Sticky cookie dough

Flat and crispy cookies

Lots of dough leftover to refrigerate and save for later.