Best 4 Tates Bake Shop Chocolate Chip Cookies Recipes

TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350° F. Line cookie sheets with silicone or parchment paper; set aside.
• In a large bowl, cream the butter and sugars on medium speed until they come together, about 1 minute. Add the egg and vanilla. Beat on medium speed just until the mixture is combined, about 30 seconds. Add the salt and baking soda; beat on medium just until combined, about 30 seconds.
• Add the flour; beat on low just until combined, about 30 seconds. Fold in the chocolate chips and toasted pecans. Do not over mix the dough.
• Drop the cookies 2 inches apart onto the prepared cookie sheets using a small ice cream scoop. Flatten cookie dough to about 3/8-inch thick with a wet hand. (See Tip 5)
• Bake in preheated 350° F oven for 12 minutes or until the edges and centers are brown. Allow to cool for 5 minutes on cookie sheet. Remove the cookies to a wire rack to cool completely.
• Store in an air-tight container.
• Yield: 6 dozen cookies. (See Tip 6)

THE BEST CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES RECIPE - (3.9/5)

Steps:

• Preheat the oven to 350 degrees. Grease two cookies sheets or line them with parchment paper or Silpat mats. In a large bowl, stir together the flour, baking soda and salt. In another large bowl (I used my stand mixer) 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 (I pulse the stand mixer until the dry ingredients combine.) Fold in the chocolate chips; don't overmix the dough. Drop the cookies 2 inches apart using two tablespoons or a small ice cream scoop. Bake them for 12 minutes or until the edges and center are brown. Remove to a wire rack to cool.

TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Grease or line 2-3 cookie sheets with parchment paper.
• In a 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 to the butter mixture and mix them lightly.
• Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
• Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
• Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
• Remove from oven and allow to cool on wire racks.