Tuesday, April 21, 2009

The Best Chocolate Chip Cookies

Ok, since I have been thinking about summer and fond summer memories all week, I can't leave this out.
The best chocolate chip cookies I have ever had...and the recipe tracked down to share with all of you.
Kathleen's cookies as it was known for years ( now Tate's, is famous for its buttery, thin crispy chocolate chip cookies. As someone who much prefers a soft ( almost undercooked ) chocolate chip cookie and I admit, the raw dough itself, I must say these are to die for.

The only other improvement on the old toll house classic, is my husbands substitution of milk chocolate chips. So here you go, two options-The version below, and the old standby with milk chocolate instead of semi sweet. Oh, and if you are thinking this far ahead-either version is divine made into an ice cream sandwich...

Chocolate chip cookies are our signature item. They are thin and crisp and remain everyone’s favorite. Tate’s Bake Shop bakes and sells thousands a week and ships them all over the country.
Yield: 4 1/2 dozen three-inch cookies.
2 cups all-purpose pour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon water
1 teaspoon vanila
2 large eggs
2 cups semisweet chocolate chips
Preheat the oven to 350 degrees F. Grease two cookie sheets or line them with Silpat.
In a large bowl, stir together the flour, baking soda, and salt.
In another large bowl, 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 mixture. Fold in the chocolate chips. Don’t overmix the dough.
Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop.
Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.

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