Tate's-Style Thin and Crispy Chocolate Chip Cookies

Baked Goods, Cookies

Prep Time: 15 mins Cook Time: 20 mins Servings: 56 servings Source:

Ingredients

8 ounces low protein all-purpose flour (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 (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1 1/2 teaspoons (8g) baking soda

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)

Directions

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. This mixture can be refrigerated up to one week in an airtight container or used immediately in the next step.

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 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.

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 prepared cookie "mix" can be refrigerated up to one week in an airtight container. The prepared cookie dough can be transferred to a zipper-lock bag and refrigerated up to 1 week or frozen up to 3 months; soften to about 68°F (20°C) before baking. The cooled cookies will keep in an airtight container up to 6 weeks at cool room temperature.

Nutrition

(per serving)
74 Calories 4g Fat 9g Carbs 1g Protein
Nutrition Facts
Servings: 56
Amount per serving
Calories 74
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 12mg 4%
Sodium 100mg 4%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 1g
Vitamin C 0mg 1%
Calcium 6mg 0%
Iron 0mg 2%
Potassium 22mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.