My Favorite Crispy Chocolate Chip Cookies

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I made cookies for you today (well, you and my kids).

You, being human and all, probably live in one of two camps when it comes to chocolate chip cookies: the soft, chewy camp, or over here in the crispy, buttery, crunchy camp where all the cool kids hang out. Or, maybe there's a third camp for people who like both (kinda like one of those Venn Diagrams we learned about in elementary school). Either way, these are just darn good cookies.

This recipe is adapted from the Tate's Bake Shop Cookbook. Tate's Bake Shop is in
Southampton, NY. Whenever we travel back East to visit family, we go there and stock up on several packages of these incredible cookies, with the intention of bringing them home to share with family and friends. Unfortunately, there are rarely any left by the time we've finished our long journey home. So, I decided to track down the recipe and make them myself . I was delighted to see that the owner, Kathleen King, has compiled a great cookbook, including the recipe for her famous chocolate chip cookies.

By the way, feel free to chime in below in the comments section on which camp you fall into when it comes to chocolate chip cookies (I'm feeling a little lonely over here). I'll bet I can convince you to join my side after you try these cookies!

Preheat your oven to 350 degrees. Prepare two baking sheets with a Silpat or parchment paper.

Combine your dry ingredients in large mixing bowl.

Beat the sugars and butter together in a stand mixer (or use a hand mixer).

Add vanilla eggs and water and mix just until combined.

Mix in the dry ingredients by thirds just until combined. Don't over mix...it should be light and fluffy.

With a rubber spatula, gently fold in the chocolate chips. Then find a little one to clean the beater for you!

Using a small ice cream scoop (this keeps the cookies uniform in size and is way easy) or 2 teaspoons, scoop the dough onto the prepared baking sheets. I got these at a local restaurant supply company and I LOVE them!  These cookies spread out A LOT, so do them in batches of 6 or they'll melt together.

Bake for 13-15 minutes. Cool on a wire rack. This recipe makes 36 big cookies...plenty to share!

Crispy Chocolate Chip Cookies

makes 36 big cookies

2 cups flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, room temperature

3/4 cup sugar

3/4 cup packed brown sugar

1 tsp water

1 tsp vanilla

2 large eggs

2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees. Line 2 baking sheets with Silpat or parchment paper.
2. In a large mixing bowl, combine flour, baking soda and salt.
3. In the bowl of a stand mixer, combine butter, and sugars. Beat with the paddle attachment just until combined, scraping the bowl once. Add the water, vanilla and eggs and mix just until combined.
4. In 3 batches, add the flour mixture to the butter/sugar mixture and gently combine. Don't over mix.
5. With a rubber spatula, fold in the chocolate chips.
6. Using a small ice cream scoop or 2 teaspoons, drop the dough onto the prepared cookie sheets (at least 2 inches apart).
7. Bake for 13-15 minutes or until the edges are brown and crispy. Cool the cookies on a wire rack.

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