
I love thin, crispy chocolate chip cookies. Which, is why the ones made by
Tate's Bake Shop are a favorite of mine. I used to use Martha Stewart's recipe for
Lexi's Favorite Chocolate Chip Cookies. But, the last few times I've made them, they've been hit, or miss.
I was thrilled to find
Tate's recipe on Goop.
I love baking. But, don't do it as much as I'd like...because, then I eat it. I had to make a whole bunch of cookies for Max's beach day at school. I volunteered for the job, because it was the perfect excuse for some baking.
I made them smaller than the recipe calls for & got about 60 cookies from one batch of dough.
Preheat the oven to 350 degrees.

Begin by measuring 2 cups of flour, 1 teaspoon of baking soda & 1 teaspoon of salt into a large mixing bowl. Whisk to combine.

In a separate bowl, add 3/4 cups of sugar & 3/4 cups of dark brown sugar {well packed}.

Then, in a third, small bowl lightly beat 2 eggs. Add 1 teaspoon water & 1 teaspoon vanilla extract.

Lastly, measure out 2 cups of semi-sweet chocolate chips.

Start the dough by beating 2 sticks of softened, unsalted butter in the bowl of an electric mixer.

For this recipe, you could even do this in a bowl with a wooden spoon. But, a mixer makes it quick.

Add the sugars & beat until combined. Scape down the bowl as needed.

Add the eggs, vanilla, & water & beat some more.

Add the dry ingredients & mix until just combined.

Remove the bowl from the mixer,

and fold in the chocolate chips.

Line 2 cookie sheets with parchment paper, or non-stick liners. Scoop the dough out by the tablespoonful & place about 2 inches apart on the sheets.
These cookies spread quite a bit, so leave enough room.

Bake for 8 minutes. For larger cookies, bake for 12 minutes. Rotate the pans halfway through the cooking time.
Let the cookies cool & then eat!