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My Happy Dish: Chubby Tate Chocolate Chip Cookies from Kathleen King of Tate's Bake Shop

My Happy Dish



Kathleen King is the owner and founder of the famous and accredited Tate’s Bake Shop, based in Southampton, NY. At age eleven, she began selling small batches of her chocolate chip cookies to the neighbors off of a fold-out card table on North Sea Farms on Long Island. Her award-winning cookies are now sold at over 5,000 gourmet retailers throughout the United States and on her robust e-bakery, www.TatesBakeShop.com. Tate's Bake Shop produces over one million cookies each week.


Kathleen King
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My Happy Dish

Thick, soft and chewy! 



From Kathleen: "I love the chubby tate cookie because I can freeze the dough balls on a sheet pan and bag them in a zip tight bag for those moments when friends stop by or dessert for a casual dinner. There is nothing like the smell of warm cookies to make your home feel welocming and for your friends to get very happy! The ease of prepartation, the ability to freeze the dough and the joy it brings to others is why this is one of my favorite cookie recipes."

 

You will need:

2 1/4 cups unbleached all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup firmly packed dark brown sugar

12 TBS salted butter, at room temperature

1/2 cup granulated sugar

1 TBS light corn syrup

1 large egg plus 1 large egg yolk, at room temperature

2 tsp pure vanilla extract

2 cups semisweet chocolate chips


1.Position the oven racks in the top third and center of the oven and preheat to 325 degrees. Line two large rimmed baking sheets with parchment paper or silicone baking mats. 2.In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl beat the brown sugar, butter, granulated sugar, and corn syrup with an electric mixer on high speed until combined, about 1 minute. Beat in the egg, egg yolk, and vanilla. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the chocolate chips. 3.Using 2 tablespoons per cookie, drop the dough about three inches apart onto the prepared baking sheets. The mounds of dough can be frozen on the baking sheets until hard, then transferred to a zip-lock plastic bag and frozen for up to one month. Bake without thawing. 4.Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until cookies are lightly browned on the edges, about 18 minutes. (if using frozen cookies, bake about 20 minutes) Transfer to a wire rack and cool completely. Repeat with remaining dough, on cool baking sheets. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25.

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Photography by Alexandra Rowley