• Barth Bakery

Homemade Tate’s Bake Shop Chocolate Chip Cookies

Updated: Mar 29

These scrumptious and addictive wafer-thin, crunchy chocolate chip cookies are certainly a fan favorite. The flavor and texture combinations of salty yet sweet, crispy yet chewy, buttery and chocolate-studded set these incredible cookies apart from all other contenders.



Makes about 4 ½ dozen 3-inch cookies


Ingredients

Chocolate Chip Cookies

  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 cup salted butter, room temperature

  • ¾ cup granulated sugar

  • ¾ cup dark brown sugar, packed

  • 1 tsp water

  • 1 tsp pure vanilla extract

  • 2 large eggs, beaten

  • 2 cups semisweet chocolate chips


Directions

Chocolate Chip Cookies

  1. Preheat oven to 350°F. Spray two large baking sheets with nonstick cooking spray or line with a baking mat or parchment paper.

  2. In a large bowl, whisk together the flour, baking soda, and salt.

  3. In another large bowl, cream together the butter and sugars. Add the water and vanilla, and mix until incorporated.

  4. Add the eggs, and mix until just combined. Then stir in the flour mixture, and mix until well combined.

  5. Using a rubber spatula, gently fold in the chocolate chips. Be careful not to overmix the batter.

  6. Drop the dough by 2 tablespoonfuls 2 inches apart onto the prepared baking sheets using two tablespoons or an ice cream scoop.

  7. Bake the cookies for about 10-17 minutes, or until evenly golden brown. (For chewier cookies, bake for 10-12 minutes. For crispier cookies, bake for 15-17 minutes.) Allow the cookies to cool on the baking sheets for 3-4 minutes, then remove and place on wire racks to cool completely.

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