Ingredients:

  • ½ cup (115g) unsalted butter, melted
  • ¾ cup (150g) dark brown sugar, packed
  • 1 large (50g) egg yolk, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • ½ tsp (3g) baking soda
  • ¼ tsp (1.5g) fine sea salt

Instructions:

  1. Melt the butter. Heat it until just melted, then whisk in the dark brown sugar until the mixture is smooth and no lumps remain.
  2. Emulsify the wet ingredients. Stir in the egg yolk and vanilla extract until the batter looks glossy and cohesive. Note: Don't overbeat, just blend.
  3. Combine dry ingredients. Sift in the flour, baking soda, and salt, folding gently with a spatula until no streaks of flour remain.
  4. Prep the pan. Line your baking sheet with parchment paper. Make sure it's flat.
  5. Dollop the dough. Drop small spoonfuls of batter onto the sheet, leaving about 2 inches of space between them.
  6. Spread the batter. Use your offset spatula to push the batter outward until it forms a thin, translucent circle.
  7. Bake the crisps. Slide them into the oven at 350°F (180°C) for 10 minutes until the edges are a deep mahogany and the centers are bubbling.
  8. Cool rapidly. Immediately transfer to a wire rack. They will harden into a shattering texture within 2 minutes.