Tate’s Chocolate Chip Cookies

This recipe comes from Kathleen King’s “Tate’s Bake Shop Cookbook”, and is the signature cookie of the eponymously named shop located in the charming coastal town of Southampton, New York.

I came across this particular recipe during my recurrent search for the “best” chocolate chip cookie recipe, and it remains a firm favourite amongst my baking repertoire. Tate’s chocolate chip cookie falls resolutely within the thin and crispy camp though will likely satisfy even the most committed soft/chewy or cake-y cookie fan. The ingredients and method are simple and unpretentious, but yields a buttery-rich cookie with strong hints of caramel flavour.

Recipe ingredients for Tate's chocolate chip cookies on a table

Yields about 40 cookies

You will need the following ingredients:

  • 250g plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 225g butter
  • 150g granulated sugar
  • 165g dark brown sugar
  • 1 teaspoon water
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • Chocolate of your choice


Preheat the oven to 175°C

Diced butter in a bowl

Dice the butter into small cubes, place in a bowl, and lt it warm up to room temperature.

A fork cutting through softened butter

Use a fork to cut through the butter until softened.

Butter and sugar being creamed together

Mix in the sugar little by little and cream together with a whisk or wooden spoon.

Creamed butter and sugar

There is a lot of sugar in this recipe so don’t worry if the consistency is slightly gritty. However, you would likely achieve a slightly lighter and smoother consistency using an electric/standing mixer.

A wooden bowl with two eggs and vanilla extract in the background

A wooden bowl with two raw eggs inside

Add the eggs, water, and vanilla extract to the butter mixture and mix well. Whisk the flour, salt, and baking soda in another bowl before gently folding it into the wet mix until fully incorporated and no streaks of flour remain. Take care to not over-mix the dough or gluten will form, which results in dense, tough, and bread-y cookies.

A chocolate bar roughly chopped into chunks on a wooden chopping board with a knife on the side

Roughly chop the chocolate into chunks of your desired size. I opted for semisweet Belgian chocolate with 60% cocoa solids.

A bowl of cookie dough batter with two spoons placed upon a baking tray

Fold the chocolate chunks into the batter until evenly distributed. Prepare a greased baking tray or alternatively use parchment paper.

Balls of cookie dough on a baking tray

Use two spoons to drop spoonfuls of dough on the tray 2″ apart. You can also easily roll the dough between your hands to form balls without too much trouble.

Balls of cookie dough on a parchment paper lined baking tray

Bake for twelve minutes, rotating the tray halfway through, or until desired brownness.

Chocolate chip cookies cooling on a cooling rack

As you can see, my first batch came out quite light in colour; they had crisp edges and a rather chewy centre. My subsequent batches were left in the oven for longer until thoroughly brown before being left to cool on the baking tray.

A stack of chocolate chip cookies on a cooling rack

A hand holding up a chocolate chip cookie to a bright window

Thin, buttery, crisp, and crunchy – perfect.


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