Tate's-Style Thin and Crispy Chocolate Chip Cookies Recipe

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Tate's-Style Thin and Crispy Chocolate Chip Cookies Recipe
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Loads of buttery flavor complete with a delicate crunch.

It doesn't typically work well in high-sugar recipes, since the lack of aeration promotes excess spread, while the limited gluten development makes cookies too tender. It's a lose-lose combination when the goal is to make a thick and chewy chocolate chip cookie, but it's exactly what's needed when the goal is thin and crisp.Technically, the reverse creaming method can be accomplished by hand or in a stand mixer, but both have a tendency to smash the butter into flat sheets.

It's not just the fastest way, but it's truly the best. Start by pulsing all of the dry ingredients until well-combined; then add the cold butter and continue pulsing to form a dry and powdery mix.Next, add the chocolate morsels and pulse two or three times to combine. Normally, I'm big on chopped chocolate, but in this recipe commercial morsels really work best.

Leave ample room between each cookie to account for spread. Despite their seemingly small, one-tablespoon size, these cookies are going to grow! Because the extensive spread allows big cookies to be made from small portions, this recipe makes a lot of cookies: 56 to be exact.

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