Tate's Bake Shop Chocolate Chip Cookies

Oolala's Note:

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!

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 8

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup salted butter , 2 sticks
• ¾ cup sugar
• ¾ cup dark brown sugar , firmly packed
• 1 teaspoon water
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups semi-sweet chocolate chips

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.

Reviews

[Chef #1565591]

This is the best recipe for a thin crisp cookie! They are just like the ones from Tate's Bake Shop. I did not change a thing.

[rmoghadam]

After all the rave reviews, I couldn't wait to try them. Overall, they were very good, though I did have to tweak the directions a bit. I did use 2 TBS (1 HEAPING TB got it) and the baking time for me ended up being 12 min for the first few batches, then as my oven was on longer, 11 min. I found I could get 5 on a sheet and I baked one sheet at a time. I lifted the parchment paper w/the cookies right to a cooling rack to cool off. The best position in the oven was the second rack from the top. My first few batches were too raw in the middle and cooking too much on the edges, and I know my oven is calibrated just right. I decided to flatten out the dough, flattening out the middle more, which solved that problem. I made a double batch and took some to a meeting at work today and they got rave reviews. Very thin, buttery (watch out for greasy fingers!), crispy...overall a good cookie. I'm sure I will make them again. Thanks for posting!

[Crunchtator]

This is my new chocolate chip cookie recipe! They were so YUM! I let the butter and eggs come to room temperature. I also baked mine for 10mins b/c my husband likes his cookies more soft than crispy. I will make them smaller next time. These are so good, you won't be disappointed! Thanks for the recipe!!