Whether you’re a diehard Tate’s fan or just a crispy cookie lover, this recipe is sure to become a new favorite. Add it to your holiday baking list or make some with the kids for a special treat. No matter the occasion these Tate’s-style cookies will disappear in no time!
Ingredients
- 1 ¾ cup all-purpose flour
- 1 cup light brown sugar, packed
- ½ cup raw cane sugar
- 1 teaspoon salt
- 1 ½ teaspoon baking soda
- 1 cup butter, chilled and cubed
- ¾ cup mini semi sweet chocolate chips
- 1 egg, chilled
- 2 teaspoons vanilla
Preparation
- Preheat oven to 325 degrees F and line two baking sheets with parchment paper.
- In a large food processor, add flour, brown sugar, cane sugar, salt, and baking soda. Pulse until well combined.
- Add the cold, cubed butter (butter MUST be cold), and pulse until a sandy mixture forms.
- Pour mixture into a large bowl and add the chilled egg, vanilla, and chocolate chips. Mix until a dough forms, kneading if necessary until evenly combined.
- Roll or scoop dough in 1 ½ tablespoon balls and place on baking sheet at least 3 inches apart to account for spread. Chill any remaining dough until ready to bake.
- Bake for 11-12 minutes or until cookies are golden to the center.
- Allow cookies to cool completely before removing from baking sheet.
- Store in an airtight container.
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