Tate's-Style Thin and Crispy Chocolate Chip Cookies Recipe

Tate's-Style Thin and Crispy Chocolate Chip Cookies Recipe

Serves: 28 Save

Ingredients (9)

  • 8 ounces low 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 (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

    Learn how to make this recipe at Serious Eats