Recipe from Tate’s Bake Shop Cookbook by Kathleen King
Makes 4 1/2 dozen 3-inch cookies

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semisweet chocolate chips

PREPARATION
Preheat the oven to 350 degrees F. Grease two cookie sheets or line them with parchment paper. In a large bowl, stir together the flour, baking soda, and salt. In another large bowl, 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 mixture. Fold in the chocolate chips. Don’t over-mix the dough.

Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop. Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.

Note: This is my most favorite chocolate chip cookie recipe. I usually freeze the dough into halves, and when my grandson visits, I take out a half, and we bake them together. 🙂

Serious Eats Tates Copycat Recipe

These are sensational!

  • 8 ounces low protein all-purpose flour, such as Gold Medal blue label or Whole Foods 365 blue label (about 1 3/4 cup, spooned; 225g)
  • 8 ounces light brown sugar, not dark brown (about 1 cup, firmly packed; 225g)
  • 3 1/2 ounces raw cane sugar, not white (about 1/2 cup; 100g)
  • 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1 1/2 teaspoons (8g) baking soda
  • 8 ounces cold, unsalted butter, cut into 1-inch chunks (about 16 tablespoons; 225g)
  • 8 ounces assorted chocolate chips, preferably no darker than 70%, see note (about 1 1/3 cups; 225g)
  • 1 large egg, straight from the fridge, well beaten (1 3/4 ounces; 50g)
  • 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
  • Add all the ingredients together except chocolate chips. Mix them in at the end. Divide into about 56 portions with a 1-tablespoon scoop.
  • (They can be rolled into small balls by hand.) If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week or frozen for up to 3 months; soften before baking.
  • Arrange portions on a parchment-lined half-sheet pan (do not use a silicone mat), leaving about 2 or 3 inches between cookies to account for spread. Bake at 350* until thin and golden brown, about 16 minutes. Cool cookies directly on the baking sheet until room temperature. Transfer to an airtight container and continue cooling an hour more; the cookies will not be fully crisped until then. At cool room temperature, the cookies will keep at least six weeks in an airtight container.