Tate’s Chocolate Chip Cookies are my absolute favorite. They are thin and crisp and delicious, and I know once I start, the whole bag is likely to disappear! Tate’s Chocolate Chip Cookies make everything better, even shoveling show – but if you are stuck at home and can’t get to the store for your Tate’s fix, don’t despair. The following is their recipe from the official Tate’s Bake Shop Cookbook. Enjoy!Ingredients:
- 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 degrees. Grease 2 cookie sheets or line them with parchment paper.
In a large bowl, stir together the flour, baking soda and salt. In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don’t overmix the dough.
Drop the cookies 2 inches apart into the prepared cookie sheets using two tablespoons or an ice cream scoop. Bake for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.
