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:

1. Preheat oven to 180°C
2. Add all the Dry ingredients into a food processor and pulse to form a cookie mix
3. Add wet ingredients into cookie mix (mix by hand)
4. Separate into small cookie lumps as these cookies will spread very thinly.
5. 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)
6. Optional: add 2 halves of a macadamia nut on each cookie
7. While baking, place remaining cookie dough in the fridge until ready to bake (specific for SG weather)
8. 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