Saturday, June 20, 2009

Tate's Chocolate Chip Cookies


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!

12 comments:

suzyqpatch said...

we have to get the dough girl's recipe!

Anonymous said...

oh and ps- you put some of us mom's to shame, I would have just bought them.

Anonymous said...

ummm... the anonymous was me suzy.

olivia said...

oh my god. those look so good! i cant wait to try these out. YUM!

Susanna said...

yum. they look baked to perfection. I wish I had one this minute with a glass of milk....

Em said...

I know that I will love these cookies without even trying! They look delicious!!

lisaiscooking said...

I've always been a fan of Lexi's Fav Choc Chip Cookies, so I'm going to have to try Tate's. They look incredible!

Emily said...

I am usually all about the soft gooey chocolate chip cookies...but these look incredible. Thanks for sharing!

Anonymous said...

I've tried this recipe twice.....this is not nearly as good as the Tate's Bakery. No matter what I do they are not as thin and scrumptious as the real deal! Maybe it's the addition of baking soda?

Christy said...

So good! I accidently used almond extract instead of vanilla and was pleasantly suprised. Also, I added a touch more salt. Thanks for the great recipe!

kate said...

Anonymous - I wouldn't be surprised if these are slightly different than the way Tate's actually makes them. Wouldn't want to give away their trade secret I guess?
I agree that they're not exactly the same as the packaged ones they sell. But - I still think they're good! Try the "Lexi's chocolate chip cookies" I link to in the post as well. They are hit or miss when I make them...but, when they come out well, they're AMAZING!
I also think kitchen temps, altitude, ingredient temps, oven temps, really everything plays a part in how well cookies in general will turn out. At least I find that to be the case.

Someone pointed out I had a typo in the text above, accidentally typing "baking powder" instead of "baking soda". In the photo, it states baking soda, but the text didn't match up. Sorry about that!
And to the rude commenter - I'm human.
It's been corrected. Sorry for any inconvenience it may have caused anyone.

kate said...

Glad you enjoyed these Christy...the almond extract sounds like a great idea too.

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