Tate's-Style Thin and Crispy Chocolate Chip Cookies

Ingredients

• 8 ounces low protein all-purpose flour, such as Gold Medal blue label or Whole Foods 365 blue label
• 8 ounces light brown sugar, not dark brown
• 3 1/2 ounces raw cane sugar, not white
• 2 teaspoons Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1 1/2 teaspoons baking soda
• 8 ounces cold, unsalted butter, cut into 1-inch chunks
• 8 ounces assorted chocolate chips, preferably no darker than 70%, see note
• 1 large egg, straight from the fridge, well beaten
• 1/2 ounce vanilla extract

Directions

1. Set a rack in the center of the oven and heat it to 350 degrees F (180 degrees C). Add the flour, light brown sugar, raw cane sugar, salt, and baking soda to a food processor and run it until everything is evenly mixed. Drop in the cold butter and pulse until the mixture looks dry and sandy; this texture will not work the same way if mixed by hand or in a stand mixer. Add the chocolate chips and pulse 1 or 2 times, just to distribute them. You can use this mixture right away, or stash it in an airtight container in the refrigerator for up to 1 week.
2. Scrape the cookie mix into a large bowl, then add the egg and vanilla and stir thoroughly. At first, it will look much too dry and crumbly, which is exactly where it should be. When the liquid has disappeared into the mixture, use your hands to knead it until it gathers into a familiar cookie dough.
3. Portion the dough into about 56 pieces using a 1-tablespoon scoop. If you want to pause here, transfer the portions to a zipper-lock bag and refrigerate them for up to 1 week or freeze them for up to 3 months; before baking, let them soften to about 68 degrees F (20 degrees C).
4. Place the dough portions on a parchment-lined half-sheet pan, skipping the silicone mat, and leave about 2 or 3 inches between them so they have room to spread. Bake for about 16 minutes, until the cookies are thin, golden brown, and evenly colored from the edges through the centers. Cool them right on the baking sheet until they reach room temperature, then move them to an airtight container and let them continue cooling for 1 hour more; they will not be fully crisp until that rest is done. Stored airtight at cool room temperature, the cookies will keep for at least 6 weeks.