Crispy Chocolate Chip Cookies

If you have read 5 or more posts on this blog, you have probably noticed two things about my baking habits. One: I really like cookies. To the point that I rarely bake much else. Two: I like baked goods that are soft, chewy, and dare I say undercooked. But… One of these things is about to change. Behold:


Look! Look at that! That, in front of you, is a thin, crispy, and all-around glorious, not to mention addicting, chocolate chip cookie.


You can thank Tate’s Bake Shop for converting me. I went to New York City in November, was convinced by my crispy-sweets-loving grandmother to “just try” the Tate’s chocolate chip cookies, and well, a few hours later the dozen I bought was diminished to nothing but crumbs. (Which I am not at all ashamed to say I also ate.)


Although Tate’s cookies are sold around the country as well as on their website, I instead said to myself: Self. You are a baker. They have a cookbook. Make the darn addictive things already.


And voila. Baked to a dark golden hue, the dark brown sugar gives them an almost nutty flavor, a heaping of salt keeps them from being too sweet, and tiny chocolate chips are the finishing touch. Plus, if you bake them just a little less than called for, you can get a crunchy outside and a chewy, softer inside. So basically: they are perfect. Go make them and join me as I down half-dozen after half-dozen, leaving nothing but crumbs behind.

Crispy Chocolate Chip Cookies
Adapted from the Tate’s Bake Shop Cookbook
Makes 40-45 cookies

Note Ready for some baking science!? Allow me to show off knowledge gleaned from Shirley Corriher, baker extraordinaire, and share with you exactly why these cookies spread so much and take on such a lovely dark gold hue. The answer is: BUTTER. (Isn’t the answer always butter? If not, it should be.) And, also, baking soda. The baking soda lends the color, and the butter makes it spread–at high temperatures (i.e.: your oven), butter, a fat, cannot hold its shape and melts pretty much immediately. You will notice the ferocious amount of butter in this recipe–that is the secret. Bake on!

2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
16 tablespoons (2 sticks/1 cup) unsalted butter at room temperature
3/4 cup sugar
3/4 cup dark brown sugar (don’t substitute light)
1 tsp water
1 tsp vanilla
2 large eggs
1 1/2 to 2 cups semisweet chocolate chips (I like Ghirardelli semisweet baking chips)

Preheat oven to 350 degrees F and line two baking sheets with parchment paper; set aside.

Whisk together the flour, baking soda, and salt in a bowl. Set aside.

In the bowl of a stand mixer, combine the butter and sugars and beat until fluffy; do not overmix. Add water and vanilla and stir on low until just combined. Add two eggs and beat on low, again until just combined. Add the flour mixture and, one last time, beat on low until combined. Fold in chocolate chips.

Use a tablespoon sized cookie scoop to scoop dough onto prepared sheets, leaving 2 to 2 1/2 inches between them as cookies will spread. With your palm, pat the dough ball flat just a bit (about 1 1/2 inch thick) so that cookies bake evenly.

Bake for 12-13 minutes until very flat, golden in center, and dark brown on edges. Check your oven at 10 minutes so they do not burn. Set aside to cool.


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