Instructions

1. Position the oven rack in the middle and preheat the oven to 350°F (175°C). Line a half-sheet pan with parchment paper.
2. In a food processor, combine the flour, light brown sugar, raw cane sugar, salt, and baking soda until well mixed.
3. Add the cold butter chunks to the food processor. Pulse until the mixture becomes dry and powdery.
4. Incorporate the chocolate chips with one or two quick pulses.
5. Transfer the dry mix to a large bowl. Stir in the beaten egg and vanilla extract. The dough will appear crumbly and dry initially.
6. Knead the mixture by hand until it forms a cohesive dough.
7. Using a 1-tablespoon scoop, divide the dough into about 56 portions. These can be refrigerated or frozen if not baking immediately.
8. Place the dough portions on the prepared sheet pan, spaced 2-3 inches apart.
9. Bake for about 16 minutes or until the cookies are thin and evenly golden brown from edge to center.
10. Allow the cookies to cool on the pan until they reach room temperature, then transfer to an airtight container to cool further until fully crisped.
11. Store in an airtight container at room temperature, where they will keep for at least 6 weeks.