Tate's Chocolate Cookies

Tate's Bake Shop Chocolate Chip Cookies are the gold standard of thin, crispy chocolate chip cookies — buttery and caramelized at the edges with rich chocolate throughout. A beloved New York bakery classic that's surprisingly simple to pull off at home.

Ingredients:

• 2 cups, All-purpose flour
• 1 tsp, Baking soda
• 1 tsp, Salt
• 1 cup, Salted butter
• ¾ cup, Sugar
• ¾ cup, Dark brown sugar, firmly packed
• 1 tsp, Water
• 1 tsp, Vanilla
• 2 lg, Eggs
• 2 cups, Semisweet chocolate chips

Directions:

1. Preheat oven to 350°. Grease two cookie sheets or line them with a Silpat.
2. In a large bowl, stir together flour, baking soda, and salt.
3. In another large bowl, cream butter and both sugars. Add water and vanilla, mixing until just combined.
4. Add eggs and mix lightly. Stir in the flour mixture. Fold in chocolate chips. Do not over-mix.
5. Drop dough 2 inches apart onto prepared cookie sheets using two tablespoons or an ice cream scoop.
6. Bake for 12 minutes or until edges and centers are brown. Transfer to a wire rack to cool.

Notes:

• Makes about 4½ dozen 3-inch cookies.
• The key to Tate's signature thin, crispy texture is not over-mixing and using dark brown sugar for deeper caramel flavor.
• Pull them when the centers look just barely set — they firm up as they cool.