Tate’s Bake Shop cookies are famous for being thin and crispy. Not like the typical softer cookie I make, but equally delicious and slightly addictive!
Have you ever heard of Tate’s Bake Shop? If you haven’t, let me tell you ALL about this fabulous company! Tate’s Bake Shop is Southampton’s favorite bakery! Founder, owner and baker Kathleen King makes all of Tate’s baked goods from the finest ingredients, just the way she made them when she was 11-years old and first started selling cookies at her family’s farm stand.
Kathleen’s business has expanded a lot since then to include cakes, pies, crumbles and lots of cookies! She is well-known for her signature cookie; thin, buttery and crispy, they are among her best-sellers along with her sour cream coffee cake and pecan pie that she ships all over the country.
Everyday with Rachael Ray magazine, in a 50-brand taste-test, voted Tate’s #1—the Best Chocolate Chip Cookies in America. Tate’s has also been featured in the New York Times and the Wall Street Journal, as well as in the Washington Post, New York Post, and InStyle.
In her new book, Tate’s Bake Shop Cookbook, with a forward by Ina Garten, Kathleen shares her best-selling recipes and more. Her cookbook is “full of classic, crowd-pleasing American desserts, all made with good fresh ingredients.” According to Kathleen, “All the recipes in this book should take less time to make than it would to go to a store to buy a commercially prepared baked good, so they’re perfect for the busy holiday season when baked goodies are in high demand.”
recipe printed with permission from Tate’s Bake Shop
Tate’s Bake Shop Chocolate Chip 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. (*I did do an ice-cream scoop and they ended up TOO big!I then dropped them with a tablespoon size. PERFECT size!)
- Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.