Tate’s Bake Shop was lovely enough to send me a copy of Kathleen King’s new book, Baking for Friends. The book is nice and solid– not too thick and not too thin. It’s very similar to her first cookbook, except with brand new recipes.
A quick browse through and I know right away I’m going to get along just dandy with this book. All desserts, nothing too crazy. All the ingredients are ones that I’m most likely able to find in my pantry. I decided to give the cookie on the cover a try. After all, wouldn’t you put your best item on the front page?
Chubby tates are, in other words, chocolate chip cookies. What made this recipe interesting was that it had corn syrup in the mixture. It didn’t make a difference in the cookie dough itself, but it did make a difference in the baked cookie. It had a more caramelized taste in the end, creating one heck of a chocolate chip cookie.
Head on over to Tate’s website and get King’s latest cookbook. Don’t forget to use the discount code: BAKEOFF for $5 off an autographed copy!
Chubby Tates
from Kathleen King’s Baking for Friends, page 111.
Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoons alt
- 1 cup firmly packed dark brown sugar
- 1 1/2 sticks salted butter, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon light corn syrup
- 1 large egg plus 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
Directions
- Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, 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, egg yolk, and vanilla. With the 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. (Or use a 1-ounce food portions coop 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.
- Bake, rotating the positions of the sheets from top to bottom and front to bak 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 cool 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.
I just made these and followed the recipe to the tee and well let’s just say they did not fall. They were puffy and hard.