Thin and Crispy Chocolate Chip Cookies Recipe
"These thin and crispy chocolate chip cookies have a big, butterscotchy flavor and an earth-shattering crunch. A blend of raw cane sugar and light brown sugar give them a bold flavor and golden brown color, studded through with chocolate morsels. Their slim profile and delicate texture come from using a food processor to combine the dry ingredients with cold butter, for a uniquely textured dough...."
INGREDIENTS
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8 ounces low protein all-purpose flour, such as Gold Medal blue label (about 1 3/4 cup, spooned; 225g)
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8 ounces light brown sugar, not dark brown (about 1 cup, firmly packed; 225g)
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3 1/2 ounces raw cane sugar, not white (about 1/2 cup; 100g)
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2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
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1 1/2 teaspoons (8g) baking soda
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8 ounces cold, unsalted butter, cut into 1-inch chunks (about 16 tablespoons; 225g)
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8 ounces assorted chocolate chips, preferably no darker than 70%, see note (about 1 1/3 cups; 225g)
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1 large egg, straight from the fridge, well beaten (1 3/4 ounces; 50g)
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1/2 ounce vanilla extract (about 1 tablespoon; 15g)
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