(thin, chewy with crispy edges - if you bake them 2-3 minutes longer, they're similar to Tate's thin & crispy cookies)

ingredients

• 1 stick unsalted butter, browned

• 1/2 cup dark brown sugar

• 1/4 cup white sugar

• 1 egg

• 2 tsp vanilla extract

• 1 tsp kosher salt

• 1-1/2 cup AP flour

• 1/2 tsp baking soda

• Dark choc chips and/or chunks

steps

1. Brown the butter and then pour it into a heatproof bowl to cool down. Add the brown sugar and white sugar in (this can be done while the butter is still hot). Whisk until smooth.

2. In a medium mixing bowl, add the flour, mochiko flour, baking soda, and salt. Whisk until combined.

3. Once the butter is at room temp, add the vanilla extract and eggs. Whisk thoroughly until smooth.

4. Preheat the oven to 350F.

5. Add the butter mixture into the medium mixing bowl with the flour. Fold in the ingredients with a spatula until no flour clumps remain.

6. Fold the chocolate into the cookie dough. Prepare a baking sheet with parchment paper.

7. Scoop the cookie dough into balls ~2 tbsp each and place them with ~2 inches of space around each one onto the tray. Bake for 8-10 minutes. I've found that if you bake them for 10-12 minutes, you'll get crispy cookies similar to Tate's thin & crispy cookies.

8. The cookies will firm up a bit as they cool so give it ~20 minutes before trying to transfer them off the tray. Enjoy!