Kathleen's Crispy Chocolate Chip Cookies
Indulge in the delightful crunch of Kathleen King's world-famous chocolate chip cookies from Tate's Bake Shop, renowned for their irresistible thinness and crispiness. Originating from the charming Hamptons, this recipe is a treasure from Kathleen's cookbook, celebrated and featured by culinary icons like Ina Garten. Perfectly sweetened with a blend of dark brown sugar and granulated sugar, and loaded with rich semi-sweet chocolate chips, these cookies are the ultimate treat for any chocolate lover. Bake up a batch for yourself or your loved ones and savor the warm, gooey centers against a perfectly crisp edge. A must-have recipe for dessert enthusiasts looking to enjoy a taste of the Hamptons from the comfort of their own kitchen.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
baking soda
1 teaspoon (none)
salt
1 teaspoon (none)
salted butter
1 cup (2 sticks) (softened)
granulated sugar
3/4 cup (none)
dark brown sugar
3/4 cup (firmly packed)
water
1 teaspoon (none)
vanilla extract
1 teaspoon (none)
large eggs
2 (beaten)
semi-sweet chocolate chips
2 cups (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare 2-3 cookie sheets by greasing them lightly or lining them with parchment paper for easy removal.
3
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
4
In a separate large bowl, use an electric mixer to cream the softened salted butter with the granulated sugar and dark brown sugar until light and fluffy.
5
Add the water and vanilla extract to the butter and sugar mixture, mixing until just combined.
6
Incorporate the eggs one at a time, mixing lightly after each addition until well combined.
7
Gradually add the flour mixture to the wet ingredients, stirring gently until the flour is just absorbed.
8
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
9
Scoop out 2 tablespoonfuls of cookie dough and place them 2 inches apart on the prepared cookie sheets.
10
Bake for 12-17 minutes, or until the edges are golden brown but the centers remain soft.
11
Once baked, remove the cookies from the oven and let them cool on wire racks before enjoying with a glass of cold milk.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the official name of this recipe?
The recipe is for Kathleen's Crispy Chocolate Chip Cookies, based on the world-famous Tate's Bake Shop style.
Who is the creator of this cookie recipe?
This recipe was created by Kathleen King, the founder of Tate's Bake Shop.
Where is Tate's Bake Shop located?
Tate's Bake Shop is located in the Hamptons.
Which culinary icon has featured this recipe?
These cookies have been celebrated and featured by culinary icons like Ina Garten.
What is the signature texture of these cookies?
These cookies are known for being exceptionally thin and crispy.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How should the cookie sheets be prepared?
You should grease the cookie sheets lightly or line them with parchment paper for easy removal.
How much all-purpose flour is needed?
The recipe requires 2 cups of sifted all-purpose flour.
Is baking soda or baking powder used in this recipe?
This recipe uses 1 teaspoon of baking soda.
How much salt should be added to the dough?
You should include 1 teaspoon of salt in the flour mixture.
What type of butter is recommended?
The recipe calls for 1 cup, or 2 sticks, of salted butter.
Should the butter be cold or softened?
The salted butter should be softened before you begin the creaming process.
How much granulated sugar is used?
The recipe uses 3/4 cup of granulated sugar.
What type of brown sugar is required?
The recipe calls for 3/4 cup of firmly packed dark brown sugar.
Does this recipe include water in the dough?
Yes, the recipe includes 1 teaspoon of water added to the butter and sugar mixture.
How much vanilla extract is required?
Use 1 teaspoon of vanilla extract for this recipe.
How many eggs are needed?
You will need 2 large eggs, which should be beaten.
What type of chocolate chips are best for these cookies?
Semi-sweet chocolate chips are recommended for the best flavor profile.
How many chocolate chips should be added?
The recipe calls for 2 cups of semi-sweet chocolate chips.
What is the first step for preparing the dry ingredients?
Whisk together the all-purpose flour, baking soda, and salt in a large mixing bowl until well combined.
How do you mix the butter and sugars together?
Use an electric mixer to cream the softened butter with the sugars until the mixture is light and fluffy.
When do you add the water and vanilla extract?
Add the water and vanilla extract to the creamed butter and sugar mixture, mixing until just combined.
How should the eggs be incorporated into the batter?
Incorporate the beaten eggs one at a time, mixing lightly after each addition until well combined.
How do you combine the dry and wet ingredients?
Gradually add the flour mixture to the wet ingredients, stirring gently until the flour is just absorbed.
How are the chocolate chips added to the dough?
Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough.
What is the suggested scoop size for each cookie?
Scoop out 2 tablespoonfuls of cookie dough for each individual cookie.
How far apart should the dough be placed on the sheet?
Place the scoops of dough 2 inches apart on the prepared cookie sheets to allow for spreading.
How long do these cookies need to bake?
Bake the cookies for 12 to 17 minutes.
What is the visual indicator that the cookies are finished?
The cookies are done when the edges are golden brown but the centers remain soft.
How should the cookies be cooled after baking?
Remove the cookies from the oven and let them cool on wire racks before serving.