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Chubby Tates

Nov 22, 2012 at 12:29 PM Chime in now

Reprinted with permission from Baking for Friends, ©2012 Tate’s Bake Shop, LLC

Yield 26 servings

2 1/4 cups unbleached all-purpose flour         
1/2 cup granulated sugar
1 teaspoon baking soda         
1 tablespoon light corn syrup
1 teaspoon salt         
1 large egg plus 1 large egg yolk, at room temperature
1 cup firmly packed dark brown sugar         
2 teaspoons pure vanilla extract
12 tablespoons (1 1/2 sticks) salted butter, at room temperature         
2 cups semisweet chocolate chips

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

2. In a medium bowl, whisk together flower, baking soda and salt. In a large bowl, beat the brown sugar, butter, granulated sugar, and corn syrup with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg yolk and vanilla. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the chocolate chips.

3. Using 2 tablespoons per cookie, drop the dough about 3 inches apart onto the prepared baking sheets. (Or use a 1-ounce food portion scoop to scoop the dough onto the baking sheets.) The mounds of dough can be frozen on the baking sheets until hard, then transferred to a zip-tight plastic bag and frozen for up to 1 month. Bake without thawing.

4. Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are lightly browned on the edges, about 18 minutes. (If using frozen cookies, bake for about 20 minutes.) Let cook on the baking sheets for 5 minutes. Transfer to a wire cooling rack and let cool completely. Repeat with the remaining dough, on cool baking sheets.

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