Tate’s Chocolate Chip Cookies
This is Tate’s recipe – the best, simplest chocolate chip cookie recipe – but the only difference is that I bake mine for eight minutes instead of twelve. Those extra four minutes yield Tate’s signature, crispy texture but I like them slightly chewy in the middle.
- 1 teaspoon baking soda
- 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
- 2 large eggs, beaten
- 2 cups semisweet chocolate chips (Nestlé really can’t be beat)
- Preheat the oven to 350oF.
- Whisk the flour, baking 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.