Tate’s Chubby Chocolate Chip Cookies

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 It never ceases to amaze me just how many recipes there are for chocolate chip cookies. The amounts and combinations of, essentially, the same ingredients is astounding. I am a fan of Tate’s Bakeshop, Kathleen’s various cookbooks (Tate’s Bake Shop Cookbook; Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads; Tate’s Bake Shop: Baking for Friends; and the delightful, Tate’s Bake Shop: Baking with Kids), and their legendary thin and crispy chocolate chip cookies, so when I saw this recipe in a recent issue of Sweet Paul, I had to give it a try. I won’t say these are my new favorite because, truth be told, I love them all, but I do like the chewier interior on these. If that is something that appeals to you as well, give this recipe a try.

Tate’s Chubby Chocolate Chip Cookies

As seen in Sweet Paul

 2¼ c. unbleached all purpose flour

1 t. baking soda

1 t. salt

1 c. firmly packed dark brown sugar

12 T. salted butter, room temperature

½ c. granulated sugar

1 T. light corn syrup

1 large egg plus one large egg yolk, room temperature

2 T. pure vanilla extract

2 c. semi sweet chocolate chips

 Position the oven racks on the top third and center of the oven and preheat to 325°. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.

 In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl beat the brown sugar, butter, granulated sugar, and corn syrup with an electric mixer on high speed until combined, about one minute. Beat in the eggs, egg yolk, and vanilla. With a mixer on low speed, mix in the flour mixture, just until combined. Mix in the chocolate chips.

 Using 2 tablespoons per cookie, drop the dough about 3 inches apart onto the prepared baking sheets. The mounds of dough can be frozen on the baking sheets until hard, then transferred to a Ziploc plastic bag and frozen for up to one month. Bake without thawing.

 Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until cookies are lightly browned on the edges, about 18 minutes.