I’ll be honest with you, crispy cookies are not typically my favorite– chewy and gooey will always reign superior in my opinion. But, there is one slight exception to that rule: Tate’s Cookies. Tate’s Bake Shop is a New York-based company that does the thin and crispy style quite well. They can be found on the shelves of most grocery stores and even I’ll admit that they’re one of the best store bought cookies out there. I’d never tried my hand at making this style of cookie before so I thought it just might be time to change that…
The chocolate chip cookie is undoubtedly Tate’s best known creation so that’s what I used for inspiration. It’s pancake-thin and crispy while still maintaining a rich, buttery flavor. With a little research, I discovered that this shape is achieved using very cold butter. The use of a food processor allows you to incorporate the chilled butter without having to cream it into the dough. Trust me, the extra step is worth it!
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Author: awestories24.com
