He didn’t cook, but he did take care of ordering and picking up Chinese food, which is just as good as cooking to me. Of course, I had the kitchen itch and took a few minutes to bake up a new cookie recipe.
Nicholas and I made Chocolate Chip Cookies from Tate’s Bake Shop Cookbook. I got this cookbook the other day, and this is the first recipe from it. In case the name isn’t familiar to you, it’s full of recipes from a successful bakery in Southampton, New York. They’ve been in business for over 25 years and count the likes of Oprah Winfrey, Christie Brinkley and Barbara Walters among their cookie fans. Not a bad clientele to speak of! Opened in 1980, the owner, Kathleen King, named the shop after her father, Tate King. Although the shop is only 1000 square feet, it is bursting with pies, cookies, brownies and other sugary delights. They even do a booming online business on their website, Tate’s Bake Shop.
Now for the recipe review. Although a very good cookie, I take a few issues with it. The recipe says it yields 4-1/2 dozen cookies, and that’s also two-tablespoon helpings when dropping off the dough on the cookie sheet. So a) that’s a lot of cookies and b) that makes ’em pretty big. Well, I got about 3 dozen cookies, and that was only using 1 tablespoon droppings. Secondly, the picture that accompanied the recipe showed a completely brown cookie. Mine were the typical golden color of a chocolate chip cookie. Got me stumped. Anyways, they ARE still good, slightly crispy on the outside, softer on the inside and simple, simple to make. And lastly, and perhaps most importantly, you probably have all the ingredients on hand.
OK folks, all for tonight. Until tomorrow…
Chocolate Chip Cookies
from Tate’s Bake Shop
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter
3/4 cup sugar
2/3 cup firmly packed dark brown sugar
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semisweet chocolate chips
Preheat oven to 350. Grease two cookie sheets (I needed 3). In large bowl, stir together flour, baking soda and salt. In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined. Add eggs and mix them in lightly. Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips. Drop two-tablespoon helpings of the cookie dough two inches apart onto the greased cookie sheets. Bake for 12 minutes or until the edges and centers of cookies are brown. Remove from oven and allow to cool on wire rack.