1000th recipe post!!!!
Tate's Bake Shop Chocolate Chip Cookies
The cookies that made Tate's a must stop when you're in the Hamptons. These thin and crispy cookies are the signature item at Tate's Bake Shop.
Recipe source:
Tate's Bake Shop Cookbook
by Kathleen King
Yield: 4 1/2 dozen three-inch cookies
2 Cups all-purpose pour
1 Teaspoon baking soda
1 Teaspoon salt
1 Cup salted butter
3/4 Cup sugar
3/4 Cup firmly packed dark brown sugar
1 Teaspoon water
1 Teaspoon vanila
2 Large eggs
2 Cups semisweet chocolate chips
.
Preheat the oven to 350 degrees F. Grease two cookie sheets or line
them with Silpat.
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 onto the prepared cookie sheets using
two tablespoons or an ice cream scoop.
Bake them for 12 minutes or until the edges and centers are brown.
Remove the cookies to a wire rack to cool.
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