Tate's Chocolate Chip Cookies

from goop.com
via Karen Lonergan

yields about 40 3-inch cookies

2 cups unbleached, all-purpose flour
1 teaspoon baking soda 1 teaspoon salt
1 cup (2 sticks) lightly salted butter, at room temperature
3/4cup granulated sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon pure vanilla extract
2 large eggs, beaten
2 cups semisweet chocolate chips (Nestle can't really be beat)

Preheat the oven to 350 degrees.

Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup spoons, drop the cookies 3 inches apart onto two nonstick or greased cookie sheets. Bake on the middle rack for eight minutes for a crispy texture but slightly chewy in the middle, rotating the sheets after four minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.

If you want smaller cookies, drop smaller spoonfuls. Also, try these smaller cookies with mini chocolate chips that melt into the dough more.

Tate is my son's name, so he should claim these delicious cookies, but they come from Tate's Bake Shop in Southampton, New York. One is never enough. And you can buy the originals (but not as warm) at the many grocery stores.