Tate’s Bake Shop Chocolate Chip Cookies
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!
- 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.