Super Crispy Cookies

Dry Ingredients
- 225g low protein all-purpose flour (about 1 3/4 cup)
- 225g light brown sugar, not dark brown (about 1 cup, firmly packed)
- 100g raw cane sugar, not white (about 1/2 cup)
- 8g salt
- 8g baking soda
- 225g cold, unsalted butter, cut into 1-inch chunks (about 16 tablespoons)
- 225g chocolate chips, preferably no darker than 70%, (about 1 1/3 cups)
Wet Ingredients
- 1 large egg, straight from the fridge, well beaten (50g)
- 15g vanilla extract (about 1 tablespoon)
Method:
- Preheat oven to 180°C
- Add all the Dry ingredients into a food processor and pulse to form a cookie mix
- Add wet ingredients into cookie mix (mix by hand)
- Separate into small cookie lumps as these cookies will spread very thinly.
- Bake about 3-4 cookies on a tray each time and provide ample space between the cookies to spread. Bake for 12-16mins (until thin and golden brown)
- Optional: add 2 halves of a macadamia nut on each cookie
- While baking, place remaining cookie dough in the fridge until ready to bake (specific for SG weather)
- Portion the remaining dough into single cookie portions for freezing.
Notes:
- If cookies are not crispy enough, leave them to cool and re-bake them again for 5mins (should see them sizzling in the oven and butter/oil coming out of the cookies as it shows that moisture is being released here to give a crispy cookie)
- Store in airtight container to maintain crispiness
Original recipe from SeriousEats