One recent evening, after our little enchilada feast, my roommate Celadon made some delicious chocolate chip cookies! She is a big fan of the Tate's Bakeshop Chocolate Chip Cookies so she decided to make a version of them. While Tate's are normally thin and crisp, Celadon's cookies had the perfect amount of chewiness while still maintaining a little crispness around the edges.
Celadon's Delicious Chocolate Chip Cookies
(Tate's Bake Shop recipe: Makes 4 1/2 dozen)
2 cups all-purpose pour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semisweet chocolate chips
1. Preheat the oven to 350 degrees. Grease two baking sheets.
2. In a large bowl, stir together the flour, baking soda, and salt. In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined.
3. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don’t over mix the dough. Drop the cookies 2 inches apart onto the prepared cookie sheets using one tablespoon measurements.
4. Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.