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SAMPLE RECIPES:

1. Tate's Bake Shop Chocolate Chip Cookies (thin and crisp)

Book Description

Kathleen King made her reputation—and a thriving bakery business — on her famous chocolate chip cookies, a longtime favorite in the Hamptons and beyond. In TATE’S BAKE SHOP COOKBOOK, she brings her touch for simple, utterly delicious cookies, muffins, pies, cakes, scones and brownies to every home baker. Each one of Kathleen’s recipes is easy to make at home, built from scratch, and a guaranteed crowd-pleaser. Most of her recipes can be made in less time than it would take to go and get a store-bought version!

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Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Home-Style Cookies, Cakes, Pies, Muffins, and Breads

Authors: Kathleen King

Date: July 2005

ISBN: 0312334176

Publisher: St. Martin's Press

Hardcover

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Chocolate chip cookies are our signature item. They are thin and crisp and remain everyone’s favorite. Tate’s Bake Shop bakes and sells thousands a week and ships them all over the country.

Yield: 4 1/2 dozen three-inch cookies.

• 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 vanila

• 2 large eggs

• 2 cups semisweet chocolate chips

1. Preheat the oven to 350 degrees F. Grease two cookie sheets or line them with Silpat.

2. In a large bowl, stir together the flour, baking soda, and salt.

3. In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined.

4. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don’t overmix the dough.

5. Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop.

6. Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.

More Sample Recipes From This Cookbook:

1. Tate's Bake Shop Chocolate Chip Cookies (thin and crisp)

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