Tate's Bake Shop Chocolate Chip Cookies

READY IN: 27mins
Recipe by Oolala

These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. I tried these cookies this summer after my friend, Jane, turned me onto them. I had been buying them but now that I can make them, I'm saving a ton (of $) but gaining a ton(of weight)! Click on this link for photos and info. http://www.tatesbakeshoponline.com/store/ Rachael Ray featured Tate's in her Hampton's on $40. a day (she could only afford one raspberry square! - I posted the recipe here Tate's Bake Shop Raspberry Squares . Enjoy with cold milk! *Reviewer Chef Crazed Tyler is right about the brown sugar and I have changed the amount here to reflect the proper amount! Thank you!

Top Review by Doelee

Oolala, thank you so very much for this recipe. I am in heaven. Being gluten-free, I substituted the AP flour with white rice flour, added 1 tbsp. of water instead of a tsp. and 1/4 tsp. xanthan gum. They taste better than any Tate's chocolate chip cookie I have ever had and I am so very happy!! Outstanding!!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease or line 2-3 cookie sheets with parchment paper.
  3. In a large bowl, stir together flour, baking soda and salt.
  4. In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
  5. Add eggs to the butter mixture and mix them lightly.
  6. Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
  7. Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
  8. Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
  9. Remove from oven and allow to cool on wire racks.

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