Tate's Bake Shop Chocolate Chip Cookies

Hi Everybody. I'm b a c k.  No, I didn't fall off the edge of the earth as an email from one of my readers suggested and I haven't been on vacation either.  My last two weeks have been filled with holiday events, indoors and out, where I've taken my nuts roasters and sold freshly roasted, warm Gebrannte Mandeln, roasted almonds, to busy holiday shoppers, school children and those attending cultural events around the city.  My last large event ended yesterday afternoon.  The setting was a beautiful park where customers could shop, enjoy great local entertainment, take carriage rides through the quaint little town and sample delicious foods from around the world. It's going to take me several days to thaw out after a weekend in freezing (but dry) weather, and I'm more than ready to pack away all my equipment for the winter and enjoy being inside where it's warm and cozy.  It all will come out on Mother's Day weekend when my farmer's market starts up again for it 2011 season. 

Warm almonds scooped into paper cones

Packages of almonds headed for Christmas stockings

German candies and treats

Gingerbread ornaments decorate our trees

I haven't had time to do any holiday baking, but I have enjoyed browsing through a few new cookbooks that I have picked up at Costco in recent weeks.  One that especially caught my eye is Ina's recipe for Mocha Chocolate Icebox Cake in her new book, Barefoot Contessa, How Easy is That?  I know this recipe will be a winner in my family because one of our favorite desserts, Famous Chocolate Refrigerator Roll,  found here, is very similar and is made with dark chocolate wafers. Ina uses Tate's chocolate chip cookies instead of the wafers (a great idea), and a few minutes of googling not only gave me lots of info about the cookies but also the recipe itself for Tate's Bake Shop Chocolate Chip Cookies.

Since I haven't tried the original cookie I can't make a proper comparison, but I can tell you these cookies are wonderful. They have a rich, buttery flavor and bake into a beautiful thin cookie.  Even though I played with oven temperature and baking times I just couldn't get a crisp wafer out of the batch.  I subsequently read similar comments on other sites that have posted this recipe. So if it's crispness you are after you will probably be disappointed with this recipe.  The flavor is fantastic, however, and I am going  to make Ina's cake with the cookies I already baked.  After all, they won't stay crisp in the whipped cream for more than a minute. 

Tate's Bake Shop Chocolate Chip Cookies

from Tate's Bake Shop Cookbook by Kathleen King

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup salted butter (2 sticks)

3/4 cup sugar

3/4 cup dark brown sugar, firmly packed

1 teaspoon water

1 teaspoon vanilla

2 large eggs

2 cups semi-sweet chocolate chips.

Preheat oven to 350 degrees F.  Grease or line 2-3 cookie sheets with parchment paper

In a large bowl, stir together flour, baking soda and salt.  In another large bowl, cream the butter and sugars, then add the water and vanilla.  Mix until just combined.  Add eggs to the butter mixture and mix lightly.

Stir in the flour mixture.  When flour is mixed in, fold in the chocolate chips.  Drop 2 tablespoonfuls of the cookie dough 2 inches apart onto the prepared cookie sheets.  Make sure the cookie sheets are well greased if you aren't using parchment paper or a baking mat.

Bake for 12 - 17 minutes or until the edges and centers of the cookies are golden brown.  Remove from oven and allow to cool on wire racks.

NOTE:  I baked my cookies at 325 degrees for 11-12 minutes and then left them to cool on the baking sheet for 3-4 minutes before removing them to cool on a wire rack.  

*****

I have linked this post to Red Couch Recipes "Your Wonderful Life" holiday party.  Thanks for being the hostess with the mostess, Joni.