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    You are in: Home / Recipes / Tate's Bake Shop Chocolate Chip Cookies Recipe
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    Tate's Bake Shop Chocolate Chip Cookies

    Tate's Bake Shop Chocolate Chip Cookies. Photo by xpert8itch

    1/2 Photos of Tate's Bake Shop Chocolate Chip Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on March 08, 2013

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2014

      55

      So glad to find this recipe, I just bought a package of cookies and had to eat half the bag! <br/>That good, really. But at $4.99 for 14 (yes 14) smallish cookies, I will be making the recipe when I have the time. They are awesome, crisp, buttery, just like the package says. <br/>I am going to try it with whole wheat pastry flour, because that is "just the way I am" and it should remain basically unchanged in flavor and texture. YUMMMMMMMMM

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2013

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Tate's Bake Shop Chocolate Chip Cookies

    Serving Size: 1 (124 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 689.1
     
    Calories from Fat 333
    48%
    Total Fat 37.1 g
    57%
    Saturated Fat 22.4 g
    112%
    Cholesterol 107.5 mg
    35%
    Sodium 679.6 mg
    28%
    Total Carbohydrate 89.8 g
    29%
    Dietary Fiber 3.3 g
    13%
    Sugars 61.8 g
    247%
    Protein 6.8 g
    13%

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