Thin Crispy Chocolate Chip Cookies
Stella Parks version of Tate's thin Crispy Chocolate Chip Cookies. Crispy, buttery studded with chips, delicious and easy to make!
Ingredients
- 8 ounces med protein all-purpose flour such as Gold Medal blue label or Whole Foods 365 blue label (about 1 3/4 cup, spooned; 225g)
- 8 ounces light brown sugar not dark brown (about 1 cup, firmly packed; 225g)
- 3 1/2 ounces raw cane sugar not white (about 1/2 cup; 100g)
- 2 teaspoons Diamond Crystal kosher salt; 8g or table salt, use about half as much by volume or the same weight
- 1 1/2 teaspoons 8g baking soda 8g
- 8 ounces cold unsalted butter, cut into 1-inch chunks (about 16 tablespoons; 225g)
- 8 ounces assorted chocolate chips preferably no darker than 70%, see note (about 1 1/3 cups; 225g)
- 1 large egg straight from the fridge, well beaten (1 3/4 ounces; 50g)
- 1/2 ounce vanilla extract about 1 tablespoon; 15g
Instructions
- Adjust oven rack to middle position and preheat oven to 350°F (180°C). In the bowl of a food processor, combine flour, light brown sugar, raw cane sugar, salt, and baking soda. Process until well-combined; add cold butter and pulse to form a dry and powdery mix; comparable results cannot be produced by hand or with a stand mixer. Add chocolate chips and pulse once or twice to combine.* Chill to make it easier to handle dough.
- Transfer the cookie "mix" to a large bowl; add egg and vanilla, stir well; the mixture will seem alarmingly crumbly and dry at this stage. Once the wet ingredients have been absorbed, knead mixture by hand until it comes together like classic soft dough.
- Divide into about 56 portions with a 1-tablespoon scoop. If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week or frozen for up to 3 months; soften to about 68°F (20°C) before baking.
- Arrange portions on a parchment-lined half-sheet pan (do not use a silicone mat), leaving about 2 or 3 inches between cookies to account for spread. Bake until thin and golden brown, with an even color from edge to center, about 16 minutes (check earlier). I used a tablespoon scoop, yield over 60 cookies that took 10-11 minutes to bake.
- Cool cookies directly on the baking sheet until room temperature. Transfer to an airtight container and continue cooling an hour more; the cookies will not be fully crisped until then. At cool room temperature, the cookies will keep at least six weeks in an airtight container.
Notes
*The mixture can be refrigerated up to one week in an airtight container or used immediately in the next step.