You will find Tate’s Chocolate Chip Cookies through out New York and quite possibly all over the US. I have seen them sold in so many place that when I came across this recipe I thought I should add it to my chocolate chip cookie (CCC) reportoire.
What makes them different to my usual CCC recipe (s) is that they are thin and crisp as opposed to being thick and somewhat dense. They do retain the qualities of my other chocolate cookies though, being buttery, moorish and delicious with a glass of ice cold milk.
Consider them a chocolate chip cookie redux.
2 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (226 grams/8 ounces) lightly salted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon pure vanilla extract
2 large eggs, beaten
2 cups semisweet chocolate chips
Preheat your oven to 180c/350f.
Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon till blended and smooth, then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup spoons, drop the cookies 2″ apart onto two nonstick or greased cookie sheets. Bake for 8 – 10 minutes, rotating the sheets after four minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.
Yeild: Around 30 cookies.
Notes: It is not necessary to chill this dough at all.
Source: Tates
© 2011, Michelle. All rights reserved.
