Tate's Bake Shop Signature Chocolate Chip Cookies Recipe

 

In my last post, I shared that I received a copy of Kathleen King's cookbook "Tate's Bake Shop" and an assortment of their cookies-- and I promised I'd have a giveaway.  Three weeks ago, I received a package of their signature Chocolate Chip Cookies, Oatmeal Raisin and White Chocolate Macadamia Cookies. 

My boys were more than happy to eat the majority of the cookies, since I'm trying to cut back on my dessert and sugar consumption.  However, I did eat one of each cookie. After all, I had a duty to try this cookie which has received quite a few awards.   First, let me talk about the chocolate chip cookies-- they are thin and crisp, buttery and, oh, so delicious!  They could become very addictive, and I can see why Tate's Bake Shop calls their chocolate chip cookies their "signature cookie".  I ate one two and had to fight the urge to eat the entire pack of 12 cookies.  The oatmeal raisin cookies--  I regret to say that they aren't my favorite.  I can't pinpoint what it was, but they have an unidentifiable background flavor that felt as though it was missing the "Wow Factor".  However, the White Chocolate Macadamia cookies were outstanding.

As for the cookbook--  I read all 150 pages of the recipes.  The categories include Muffins & Scones, Pound Cakes & Breads,  and Cookies & Bars.  There are Pies, Crisps and Cobblers recipes, Cakes and even a Healthy Category.  As you can see, I bookmarked several recipes that caught my fancy.  There aren't photographs for every recipe, but the photographs in the center of the book are visually tempting and well done.  I posted the recipe for the Double Berry Crunch Muffins, that were moist and really good.  So, I pondered what to make next.  My son was lamenting that the chocolate chip cookies were gone (which he ate most of, anyway).  That's when I decided to follow Ina Garten's introduction to the cookbook that says "start with the chocolate chip cookies".  So, that's what I did...

The ingredients are similar to the  traditional Toll House Cookie recipe... except that less flour is used, and water is added to the batter.  Okay, maybe that's what makes the batter thin enough to spread and create Tate's Bake Shop thin and crispy cookies?

I figured that since Tate's Bake Shop is in the Hamptoms, and because Ina Garten always says to use "good" ingredients, that's what I did.  I've been enjoying a year's worth of Eggland's Best eggs for several months (I won them with this recipe).  Singing Dog Vanilla is a product that I really like (giveaway coming up after the holidays). 

Cream the butter and sugars...

 Add the vanilla and water until just combined. Add the eggs and mix lightly...

Stir in the flour mixture-- TIP:  I actually caught Kathleen King on an episode of The Barefoot Contessa. She showed Ina how pulsing the stand mixer is an easy way to add flour, without overworking the dough.  (Overworked dough = gluten = tough cookies).

 DOUGH REVIEW: I belong to the "I love to eat cookie dough" club.  OMG... this is the kind of dough you want to hide in a closet and eat in giant spoonful sizes.  I didn't, but let's say that I licked the beater clean.  The oven is preheated to 350F...

Fold in the chocolate chips and scoop onto a baking sheet using either parchment paper or a Silpat mat.  Bake for 12 minutes (mine took 15)...

...turning halfway through the baking so they bake evenly...

 

These do resemble the authentic Tate's Bake Shop Cookies, don't you think?

 After cooling them on a wire rack, I took a bite.

VERDICT:  The flavor is spot on good!  Are these the same as the cookies that Tate's Bake Shop sent me? Unfortunately, NO.  They just aren't that crispy thin cookie that I found surprisingly delicious (I'm a chewy kinda girl...or so I thought).   I had read this in some of the reviews about this cookbook that reviewers suspected that Kathleen King deliberately left something out of the recipe she shares.  I don't think that's the case-- I think it has to do with the commercial ovens she uses to product the thousands of cookies she ships all over the country each week!  I don't have a convection oven, but I know someone who does-- I'm going to ask her if we can experiment and see.   BOTTOM LINE:  Still, this is an excellent chocolate chip cookie. My son liked the Tate's Bake Shop crunchiness the best. My husband, on the other hand, loved my home baked version the best.  As for me... I'm so proud of my will power in that I ate only one cookies (and 1/2 the next day). Here's the printable recipe card:

Tate's Bake Shop has offered to let me choose one person to receive the same three-cookie assortment that was sent to me....

Plus, your own copy of the Tate's Bake Shop Cookbook. 

**THE GIVEAWAY ENTRIES ARE NOW CLOSED**All you need to do is leave a comment and tell me what your favorite cookie is.  For an extra entry, please "LIKE" Tate's Bake Shop on Facebook.  You can also order any of these cookies online-- and trust me, I will be doing the same.  These would make a great last minute gift for someone special, and the prices are not outrageous, considering how good the cookies are. Just use coupon code "cookie" online at their website, and you'll receive a 15% discount (good through December 31st).   I will randomly choose the lucky winner on Thursday, December 23rd at 7pm.  I will post the winner either that evening or on the morning of December 24th. 

Good Luck!