Just made the most delightful chocolate chip cookies. I got the recipe from Madaket Market blog who got the recipe from Gwyneth Paltrow who got the recipe from Tate's. The cookies aren't as thin and crisp as Tate's but incredibly delicious. (I used Fleur de sel instead of regular salt and it was such a good move!)
Here's the recipe:
2 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) lightly salted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon pure vanilla extract
2 large eggs, beaten
1 cup (2 sticks) lightly salted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon pure vanilla extract
2 large eggs, beaten
2 cups semi sweet chocolate chips
Preheat the oven to 350ยบ.
Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup spoons, drop the cookies 2" apart onto two nonstick or greased cookie sheets. Bake for eight minutes, rotating the sheets after four minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.
1 comment:
You know what makes them thin like Tate's? Melt the butter...but let it cool to room temp or it will melt the chocolate chips. That plus cooking a little longer makes them that thin, crispy Tate's texture.
Now on your next venture to NYC we will take you to this little piece of heaven...http://www.levainbakery.com/
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