4 dozen 3" cookies
Thin and crispy chocolate chip cookies are the signature treat from Tate's Bake Shop in the Hamptons. This recipe comes from their cookbook. The cookies are buttery and crispy on the outside. Truthfully, they don't have quite the crispy texture of the commercial cookies they bake and ship. I don't have a convection oven, but I'm thinking they would turn out much crispier if I did-- still, these are really good!
|2||cups all purpose flour (I used unbleached)|
|1||tsp. baking soda|
|1||cup salted butter (room temperature)|
|¾||cup brown sugar|
|1||tsp. pure vanilla|
|2||cups semisweet chocolate chips|
Preheat the oven to 350 degrees. Grease two cookies sheets or line them with parchment paper or Silpat mats. In a large bowl, stir together the flour, baking soda and salt. In another large bowl (I used my stand mixer) 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 (I pulse the stand mixer until the dry ingredients combine.) Fold in the chocolate chips; don't overmix the dough. Drop the cookies 2 inches apart using two tablespoons or a small ice cream scoop. Bake them for 12 minutes or until the edges and center are brown. Remove to a wire rack to cool.