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Nutrition Facts
Serving Size 1 (155g) Recipe makes 8 servings
Calories 688
Calories from Fat 334		(48%)
Amount Per Serving		%DV
	Total Fat 37.2g	57%
	Saturated Fat 22.5g	112%
	Monounsaturated Fat 10.7g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 113mg		37%
Sodium 642mg		26%
Potassium 282mg		8%
Total Carbohydrate 89.3g		29%
	Dietary Fiber 3.3g	13%
	Sugars 61.7g
Protein 6.8g		13%
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Tate's Bake Shop Chocolate Chip Cookies

Recipe #147910 | 27 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Oolala
Dec 11, 2005

These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. I tried these cookies this summer after my friend, Jane, turned me onto them. I had been buying them but now that I can make them, I'm saving a ton (of $) but gaining a ton(of weight)! Click on this link for photos and info. http://www.tatesbakeshoponline.com/store/ Rachael Ray featured Tate's in her Hampton's on $40. a day (she could only afford one raspberry square! - I posted the recipe here Tate's Bake Shop Raspberry Squares . Enjoy with cold milk! *Reviewer Chef Crazed Tyler is right about the brown sugar and I have changed the amount here to reflect the proper amount! Thank you!

SERVES 8 -10 (change servings and units)

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter, 2 sticks
3/4 cup sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semi-sweet chocolate chips

Directions

1
Preheat oven to 350°F.
2
Grease or line 2-3 cookie sheets with parchment paper.
3
In a large bowl, stir together flour, baking soda and salt.
4
In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
5
Add eggs to the butter mixture and mix them lightly.
6
Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
7
Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
8
Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
9
Remove from oven and allow to cool on wire racks.

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Featured Reviews for This Recipe

From: Breanne in California

On Apr 14, 2008

These are the best chocolate chip cookies I've ever baked, and I've tried about 5 recipes in the last couple months. They stay soft for days, and I rather enjoyed the large portions [the 2 tablespoon drops].

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From: Crumbs

On Mar 30, 2008

Very good, but it should be ONE tablespoon of cookie dough dropped onto the sheet — I tried it originally with two and it was just way to much and I ended up with a sheet of cookie. . .

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From: Chef #1405730

On Oct 5, 2009

OMG my grandparents were german bak&rs, but this recipe 20 stars hands down. But YOU HAVE to add the entire bag of choc chips and 2 small bags of m&m - then they are PERFECT and so buttery. Just made tonight and only 3 left. Oh and MAKE THEM BIG no little teaspoon nonsense..a handful!

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From: Crazed Tyler

On Aug 2, 2008

I was a bit disappointed with this recipe. I followed it perfectly but they baked up like any normal chocolate chip cookie. I was hoping they'd be more like the one's you buy directly from her. It was good though, really good. Although I found on two other websites that the brown sugar measure is 3/4 cup, so I used that amount.

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