Despite the fact that I live with three men who love chocolate chip cookies, I don't bake a lot of them. That, however, is about to change, because yesterday I made Kathleen King's Chubby Tates.
King owns Tate's Bake Shop, the revered bakery in the tony New York town of Southampton. I've been there, and I've bought cookies there. Tate's thin, crispy chocolate chip cookies are famous, but not my family's style.
Which is why I was delighted to see the Chubby Tates recipe in King's new book, Tate's Bake Shop: Baking for Friends (disclosure: If you click on this link and buy the book, I get a few cents - so thanks!). I made up a batch of Chubby Tates, was careful not to overbake them, and was blown away. Soft, chewy chocolate chip cookies. Exactly the kind we like.
They didn't last long.
Baking for Friends is just my kind of dessert book. Nothing fancy or overdone. These are the kinds of sweets I bake for my friends. I can't wait to try the rhubarb swirl rolls, chocolate-pear tea bread, and chocolate blood orange marble cake. I've already shopped for the chestnut brownies, with luxurious creme de marrons mixed into the chocolate batter. And my husband has requested the chocolate pecan pie.
With the publisher's permission, I'm sharing the Chubby Tates recipe with you. I'll be as clear as I can: Bake some right now. King suggests freezing balls of unbaked dough - I took her advice and have a zip-top bag of Chubby Tates dough balls waiting for our next cookie craving.
Note: The recipe calls for one tablespoon of corn syrup, which I didn't have on hand. I used honey instead and thought no one would notice. My husband took one bite and said "Is there honey in this cookie? Because it's spectacular!" Do whatever feels right to you.
By the way, my husband thinks this picture looks "like a toadstool." Does it? Be honest.