Tate's-Style Thin and Crispy Chocolate Chip Cookies

Ingredients

• 8 oz Low-protein all-purpose flour (Such as Gold Medal blue label or Whole Foods 365 blue label; about 1 3/4 cups, spooned)
• 8 oz Light brown sugar (Do not use dark brown sugar; about 1 cup, firmly packed)
• 3.5 oz Raw cane sugar (Do not substitute white sugar; about 1/2 cup)
• 2 tsp Diamond Crystal kosher salt (For table salt, use about half as much by volume or the same weight)
• 1.5 tsp Baking soda
• 8 oz Unsalted butter (Cold and cut into 1-inch chunks; about 16 tablespoons)
• 8 oz Assorted chocolate chips (Preferably no darker than 70%; about 1 1/3 cups. Commercial morsels are recommended to help preserve distinct chocolate texture and proper spread)
• 1 Large egg (Straight from the refrigerator and well beaten; edible portion about 1 3/4 ounces)
• 0.5 oz Vanilla extract (About 1 tablespoon)

Steps

1. 1

   Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C).

2. 2

   In the bowl of a food processor, combine the flour, light brown sugar, raw cane sugar, kosher salt, and baking soda. Process until thoroughly combined.

3. 3

   Add the cold butter chunks and pulse until the mixture becomes dry and powdery. This food-processor method is essential; comparable results cannot be produced by hand or with a stand mixer.

4. 4

   Add the chocolate chips and pulse once or twice, just until they are distributed through the mixture.

5. 5

   If not proceeding immediately, refrigerate the dry cookie mix in an airtight container for up to 1 week. Otherwise, transfer it to a large bowl.

6. 6

   Add the beaten egg and vanilla extract to the dry mix, then stir well. The mixture will initially look unusually crumbly and dry.

7. 7

   Once the wet ingredients have been absorbed, knead the mixture by hand until it comes together into a cohesive dough resembling classic cookie dough.

8. 8

   Divide the dough into about 56 portions using a 1-tablespoon scoop. The portions may be refrigerated in a zipper-lock bag for up to 1 week or frozen for up to 3 months; if frozen, soften them to about 68°F (20°C) before baking.

9. 9

   Arrange the portions on a parchment-lined half-sheet pan. Do not use a silicone mat. Leave about 2 to 3 inches between portions to allow for spreading.

10. 10

    Bake at 350°F (175°C) until the cookies are thin and golden brown, with even color from the edges through the centers, about 16 minutes.

11. 11

    Cool the cookies directly on the baking sheet until they reach room temperature.

12. 12

    Transfer the cookies to an airtight container and continue cooling for 1 hour. They will not become fully crisp until this additional cooling period is complete.

Notes

Store at cool room temperature in an airtight container for at least 6 weeks. The structured recipe specifies approximately 56 cookies and a total time of 125 minutes, including cooling. Commercial chocolate morsels are preferred because they retain a distinct shape and flavor rather than melting extensively into the dough.

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian
• make-ahead
• crispy
• chocolate chip