Crispy Rice Krispie Chocolate Chip Cookie with Caramelized Edges

Instructions:

1. In a stand mixer fitted with a paddle attachment, beat 225g softened butter with 150g dark brown sugar and 100g granulated sugar for 4 minutes until light, fluffy, and noticeably paler. Note: This incorporates air that expands in the oven for a lighter bite.
2. Add the room temperature egg and 2 tsp vanilla bean paste, mixing until the streaks of yellow disappear.
3. In a separate bowl, whisk together 280g all purpose flour, 1 tsp baking soda, 0.5 tsp baking powder, and 1 tsp flaky sea salt until no lumps remain.
4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just a few streaks of flour are visible. Note: Stopping early prevents the cookies from becoming tough like bread.
5. Gently fold in the 175g semi sweet chocolate chunks and the 60g toasted rice cereal by hand until evenly distributed through the dough.
6. Chill the dough in the refrigerator for 30 minutes until firm to the touch. Note: This step is vital for preventing the cookies from spreading into a flat mess.
7. Preheat oven to 175°C (350°F) and line two large baking sheets with parchment paper.
8. Using a #40 cookie scoop, portion 1.5 tablespoon sized balls and place them 5 cm apart on the prepared sheets.
9. Bake for 12 minutes until the edges are deep golden brown and the centers look slightly under baked.
10. Cool on the baking sheet for 5 minutes before moving to a wire rack to ensure the bottoms stay crisp.