Ingredients for Tate's Bake Shop Chocolate Chip Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Salted Butter
- Sugar
- Dark Brown Sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 2 large eggs
- Semi Sweet Chocolate Chips
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How to Make Tate's Bake Shop Chocolate Chip Cookies
- Preheat oven to 350°F (175°C).
- Line 2-3 baking sheets with parchment paper.
- In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter, 3/4 cup granulated sugar, and 1 cup packed light brown sugar until light and fluffy.
- Add 1/2 cup water and 1 teaspoon vanilla extract to the wet ingredients. Mix until just combined.
- Add 2 large eggs to the butter mixture and mix lightly until incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 2 cups chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-17 minutes, or until the edges are golden brown and the centers are set.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
247g
Fat
112g
Carbs
29g
