Thin and Crispy CCC

My brother loves Tate's chocolate chip cookies. He's not much of a sweets person (he'd much rather be eating a 14 oz. filet mignon and garlic mashed potatoes) but he happily eats these cookies sandwiched around a large hunk of vanilla ice cream. You might think Tate's cookies aren't the best for ice cream sandwiches, being extremely thin and all, but surprisingly my brother likes the contrasting textures of the slightly crispy edges and soft and chewy center. His tip for making ice cream sandwiches is to place the ice cream in the cookie right before serving because it keeps the cookies from getting soggy.

The Tate’s Bake Shop Clone Chocolate Chip Cookie
Ingredients:
2 cups all-purpose flour 
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter
3/4 cup sugar 
3/4 cup firmly packed brown sugar 
1 teaspoon water 
1 teaspoon vanilla 
2 large eggs
2 cups good quality chocolate chips

Directions:
1. Preheat oven to 350 degrees F
2. In a small bowl mix together flour, baking soda and salt
3. Cream the butter and both sugars. Beat in the water, vanilla and eggs.
4. Add the flour mixture gradually and stir until almost combined, then add the chocolate chips and stir until all flour is incorporated.
5. Scoop up tablespoons of dough and arrange 2-3 inches apart on cookie sheets. (They spread!)
6. Bake or 12-14 minutes or until cookies are browned and look done.Let rest on cookie sheets for about 2 minutes, then transfer to a wire rack to cool.
7. Enjoy!