Tate's Bake Shop Chocolate Chip Cookies

Name: Tate's Bake Shop Chocolate Chip Cookies
Cook time: 14 min
Yield: 10 cookies
Ingredients: 2 cup all-purpose flour; 1 tsp baking soda; 1 tsp salt; 1 cup salted butter; 0.75 cup sugar; 0.75 cup dark brown sugar; 1 tsp water; 1 tsp vanilla; 2 each eggs; 2 cup semi-sweet chocolate chips

Oolala · food.com · 2005 · Original Recipe

These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Bare

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

very chocolatey

Ingredients

all-purpose flour2 cup (250g)

baking soda1 tsp (6g)

salt1 tsp (3g)

salted butter(2 sticks)1 cup (227g)

sugar0.75 cup (105g)

dark brown sugar(firmly packed)0.75 cup (105g)

water1 tsp (3g)

vanilla1 tsp (3g)

eggs2 each (100g)

semi-sweet chocolate chips2 cup (340g)

Total dough weight1.1kg

Process

Mixing: creaming
Butter: room temp
Eggs: whole
Bake Temp: 350°F (177°C)
Bake Time: 12-14 min
Chill: None
Yield: ~10 cookies
Sheet Prep: parchment

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 1.5. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.10 (15th percentile)

Flour:Sugar1.19 (45th percentile)

Brown:White Sugar1.00 (60th percentile)

Egg:Flour0.40 (90th percentile)

Chocolate:Flour1.36 (87th percentile)

Fat %19.9 (86th percentile)

Sugar %18.4 (36th percentile)

Hydration0.40 (83th percentile)

Bake Temp350 (42th percentile)

Key Ratios

Flour:Fat

1.10

Flour:Sugar

1.19

Brown:White Sugar

1.00

Egg:Flour

0.40

Chocolate:Flour

1.36

Fat %

19.9

Sugar %

18.4

Flour %

21.9

Hydration