Taste just like Tates Bakeshop Cookies in the bright green bag.
Are you familiar with Tates Bakeshop Cookies?
If you have, then you probably know that they arecrazy delicious.
Cindy Rahe
It did not stop me from coming up with a homemade version, however.
These cookies are thin around the edges and crispy all the way through.
They have a deeply burnished taste, almost like buttery toffee.
Cindy Rahe
Thank goodness, because it gives you some relief from the addictive buttery crunch of the cookie.
Theres also a higher ratio of butter and sugar than many chocolate chip cookie recipes.
(I usually just reuse the ones from other packaged goods, such as seaweed snacks.)
Cindy Rahe
Beat in the eggs one at a time, followed by the vanilla, until combined and smooth.
Mix in the chocolate chips on low or using a spatula, by hand.
Let the dough rest at room temperature for 15 minutes.
Cindy Rahe
During this time, it’ll firm up noticeably and become a scoopable consistency.
They will be brown around the edges and lightly golden in the center when they are done.
They may also be puffed in the centers but will deflate as they cool.
Cindy Rahe
Cool the cookies on the sheet pans for about 5 minutes before removing to a baking rack to cool.
Store the baked and cooled cookies in an airtight container at room temperature for up to 3 days.
Cindy Rahe
Cindy Rahe
Cindy Rahe
Cindy Rahe
