Tate's Famous Chocolate Chip Cookie Recipe

Tate's Famous Chocolate Chip 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 eggs
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. 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.  Yield: 4 1/2 dozen three-inch cookies.

Chocolate chip cookies are Tate's Bake Shop signature item.  They are thin and crisp and remain everyone's favorite.  They sell thousands a week and ship them all over the country.

This recipe came out of the, Tate's Bake Shop Cookbook by Kathleen King, the owner of the bakery.  I compared the batch of cookies I made using her recipe to the cookies they sent me in the mail.  The flavor and texture is exactly the same!  Using this cookbook allows you to make bakery quality cookies, cakes, pies, muffins, and breads at home.

To order cookies or Tate's Bake Shop Cookbook:

Go to their website: TATE'S BAKE SHOP and enter the discount code: "cookies" to receive 15% off of your order, now through December 31st.

For your chance to WIN three boxes of Tate's Bake Shop Cookies and their Cookbook, check out my post about the Tate's Bake Shop Giveaway.

 

Below are a few tips from Kathleen to help you achieve bakery quality cookies.

Flour makes a big difference to the outcome of your product.  Kathleen suggests you use Gold Medal all-purpose flour.

Use a 2-tablespoon ice cream scoop.  This will ensure the correct yield and bake time, and give you more uniform, professional-looking cookies.

Always preheat the oven and wait for it to reach the correct temperature.  Don't rush this part.


Use a Silpat baking mats.  They make cleanup much easier, and there is no added butter to the product.  Silicon paper works just as well.

Most of all, have fun!  Don't take it seriously.   If you screw up, don't worry about it-they're only cookies!

When you enter the Tate's Bake Shop Giveaway, you are automatically entered into my monthly giveaway.

Read my post about my monthly Giveaway for more details.  

Sign up as a FOLLOWER for your chance to win!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner, she is also hosting a Tate's Bake Shop Giveaway!  

Another blog that I think you would enjoy is my friend Janet's blog, 

Chocolate and God.