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My cousin Pooja came over for dinner and brought us a bag of cookies from Tate's bakeshop. Two days later the entire stack was over. Cookies and brownies are where my willpower to lose weight becomes useless. And especially if they have that perfect balance of crisp with gooey.
I googled the recipe and began to bake a new batch for us. Whenever I bake I like to measure e everything, and then mix and bake. It just feels therapeutic to me to prep and bake systematically. Plus, then you are sure that everything is measured perfectly (a must while baking!) and you don't rush or miss anything. I was out of chocolate chips so I used the chocolate shavings from Sprüngli from our trip to Zurich.
I baked two batches (12 large cookies) and rolled the remaining dough, wrapped in plastic wrap with a note of the date, baking instructions and if it contains eggs / nuts etc. This way, even months later I can slice out as many cookies as I need, bake and have Tate's cookies at home in 12-17 minutes!
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter, 2 sticks
3/4 cup sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semi-sweet chocolate chips
Directions
- Preheat oven to 350°F.
- Grease or line 2-3 cookie sheets with parchment paper.
- In a large bowl, stir together flour, baking soda and salt.
- In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
- Add eggs to the butter mixture and mix them lightly.
- Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
- Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
- Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
- Remove from oven and allow to cool on wire racks.
Pour yourself a glass of milk, turn on your favorite tv show and enjoy it with a cookie :-)
