Tate'S-Style Thin and Crispy Chocolate Chip Cookies

I’ve been cooking and, baking since I was a kid. That was a long time ago…

8 ounces low protein all-purpose flour, such as Gold Medal blue label or Whole Foods 365 blue label (about 1 ¾ cups, spooned; 225g)

8 ounces light brown sugar, not dark brown (about 1 cup, firmly packed; 225g)

3 ½ ounces raw cane sugar, not white (about ½ cup; 100g)

2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1 ½ 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 ⅓ cups; 225g)

1 large egg, straight from the fridge, well beaten (1 ¾ ounces; 50g)

½ ounce vanilla extract (about 1 tablespoon; 15g)

Directions at seriouseats.com

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