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Tate's Bake Shop Chocolate Chip Cookies
Oolala · food.com · 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
3
chewiness
3
crispiness
3
cakeyness
3
thickness
3
spread
2
richness
2
sweetness
3
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
- browned
- 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 669 recipes in the dataset.
Flour:Fat1.10 (15th percentile)
Flour:Sugar1.19 (39th percentile)
Brown:White Sugar1.00 (50th percentile)
Egg:Flour0.40 (89th percentile)
Chocolate:Flour1.36 (86th percentile)
Fat %19.9 (83th percentile)
Sugar %18.4 (41th 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
0.40