Have you ever had a Tate’s chocolate chip cookie? If not, you are really missing out. Even for me a lover of the gooey undercooked chocolate chip cookies, and a fan of the original Toll House cookie, I can’t resist a Tate’s cookie. So after some major research, and a bit of googling, I found the recipe! I was a bit nervous would be the same as the ones I bought in the store? I have to admit they came out pretty good! The big difference? Baking Soda, rather than powder, it makes them crunchier and thinner, and perfect for dunking in milk.
Recipe from Tate’s Bake Shop Cookbook by Kathleen King
Makes 4 1/2 dozen 3-inch cookies
2 cups all-purpose flour
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 vanilla
2 large eggs
2 cups semisweet chocolate chips
PREPARATION 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 over-mix 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.
P.S. For my own spin on the chocolate chip cookie recipe see here.