My husband bought home from Costco this big box of cookies from Tate's Bake Shop. He said that it was the best cookie he's ever had. He really likes thin and crunchy cookies, and these definitely had a nice buttery crunch to it. Be warned that these are very addictive. I looked up and found that Bon Appetit posted the recipe.
I modified it slightly to use dark chocolate (53% cocoa) chips, and added pecans to it. I was able to get the same buttery crunchy cookie (and still crunchy at day 2!). But I couldn't get it as flat as the ones from Costco. I tried flattening the cookies with a spoon- but that didn't seem to do the trick. The resulting cookie was flatter than your usual cookie though. And in the end- still tasted good! I made 48 cookies, with still dough to spare. I froze the dough, and will try seeing it can still make a good cookie when thawed.
Here are some other things that I did:
-Microwaved butter for 30 sec since I took it straight from the fridge
-Took eggs straight from the fridge, and whisked them a little in a bowl before pouring into the batter. Next time, might try bringing the eggs to room temperature before incorporating in the dough
-Used dark chocolate chips and 1 cup of chopped pecans (the pecans btw- never did get crunchy).
-Baked for 10 min, 30 sec to 11 min. But every oven is different- so might need to test out and see what works best for your oven!
Update!
I had frozen the leftover dough ~ 2 weeks ago. I thawed it overnight in the fridge, and set it at room temp for 2 hours before baking. Still crispy and good!
Tate’s Bake Shop Chocolate Chip Cookies (Recipe from Tate’s Bake Shop Cookbook by Kathleen King)
Makes 4 1/2 dozen 3-inch cookies
INGREDIENTS
2 cups all-purpose flour
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 vanilla
2 large eggs
2 cups semisweet chocolate chips
PREPARATION
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 over-mix 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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