In my first cookie course, I explained my process of making cookies in a Thermo processor or food processor.  I shared tips via video, gave recipes, and used examples along with a handy template to adapt any cookie recipe that starts by asking you to cream the butter and sugar, then roll it into balls or roll it out and cutting.  Yep, that's most cookies.

You'll know now that I changed up the food processor method to make sure your cookies are light and crisp where need be or soft and chewy if the ingredients allow. 

Blades don't incorporate enough air into the dough unless your butter is perfectly consistent.  Once the consistency is just right, it's too easy to go too far, ending up with cookies that spread. My method works in a food processor by focussing on a light, even mix without over-processing the butter. 

There are good and bad recipes out there.  Most people don't realise they'll have fewer failures if they know a bit of what is going on (ie. the baking science).  

Although all Thermo processors or Food processors are slightly different, the rules I explained in my first course apply.  Learn your machine, and make notes on your templates if necessary.