Buttery Thin and Crispy Chocolate Chip Cookies

1. Preheat Oven

Adjust your oven rack to the middle position and preheat your oven to 350°F (175°C).

2. Combine Dry Ingredients

In a food processor, combine the flour, light brown sugar, raw cane sugar, salt, and baking soda until evenly distributed.

3. Add Butter

Add the cold butter chunks to the food processor and pulse until you achieve a dry, crumbly mixture.

4. Add Chocolate Chips

Add the chocolate chips to the mixture and pulse just once or twice to distribute them evenly without breaking them up too much.

5. Combine Wet Ingredients

Transfer the mixture into a large bowl, and add the beaten egg and vanilla extract. Knead the mixture with your hands until it comes together into a classic dough.

6. Portion Dough

Using a 1-tablespoon scoop, divide the dough into about 56 portions. Refrigerate or freeze the portions as needed.

7. Arrange and Bake

Arrange the dough portions on a parchment-lined half-sheet pan, leaving about 2 to 3 inches of space between each cookie. Bake for about 16 minutes, or until thin and golden brown.

8. Cool and Store

Let the cookies cool directly on the baking sheet until they reach room temperature. Transfer to an airtight container and let cool further for about an hour.