Prep 15 mins
Cook 12 mins
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!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup salted butter, 2 sticks
- 3⁄4 cup sugar
- 3⁄4 cup dark brown sugar, firmly packed
- 1 teaspoon water
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350°F.
- Grease or line 2-3 cookie sheets with parchment paper.
- In a large bowl, stir together flour, baking soda and salt.
- In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
- Add eggs to the butter mixture and mix them lightly.
- Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
- 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.
- Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
- Remove from oven and allow to cool on wire racks.
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!!
I just made these cookies today with my son and they taste AWESOME!!! Definitely a keeper :) One of the best recipes for chocolate chip cookies that I have found.
I was a bit disappointed with this recipe. I followed it perfectly but they baked up like any normal chocolate chip cookie. I was hoping they'd be more like the one's you buy directly from her. It was good though, really good. Although I found on two other websites that the brown sugar measure is 3/4 cup, so I used that amount.