The last five days have been busy with friends visiting from out of town and others moving oceanside – plus the library strike ended so I had to return my borrowed copy of Tate’s Bake Shop Cookbook, and I still had a cup of salted butter leftover from last week’s brownies. Sometimes events conspire towards baking on a Friday afternoon. And since this particular recipe made the cookbook cover, it felt like a safe investment of my time and ingredients.
I have no loyalty when it comes to chocolate chip cookie recipes – I’m more of a muffin/scones/brownie girl myself. That said, these are worth the purchase of salted butter. Dave & I paired them with tea and coffee at home; Kate & I paired them with white wine at Em’s goodbye party. They went fabulously with all three.
If you’re pickier about your chocolate chip cookies than I am, Dave tipped me off to this website, which offers its own recipe but also explains why your batch of cookies might not have achieved cookie perfection, in order to better succeed the next time round. Comparing my cookies to the photos on the website, I overmixed the dough and lowballed on flour. My tastebuds remained blissfully unaware.
Tate’s Chocolate Chip Cookies
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup salter butter
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 tsp water
1 tsp vanilla
2 cups semi-sweet chocolate chips
1. Sift together flour, baking soda and salt.
2. In a separate bowl, cream butter with sugars. Stirring after each addition until just combined, add: water & vanilla; eggs; flour/baking soda/salt; chocolate chips.
3. On a greased cookie sheet, place 2-tbsp drops of cookie dough 2 inches apart. Bake @ 350 degrees until edges & centres have browned (about 12 minutes). Cook on a wire rack.