Description
A Tate’s-like homemade cookie your whole family will love.
Ingredients
Units
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 sticks butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons water
- 6 ounces bittersweet chocolate or whole chips (can be chopped)
- Flaky fleur de sel (flaky sea salt)
Instructions
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Preheat the oven to 350°F.
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Whisk the flour, baking soda, and salt in a small bowl.
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In a stand mixer (paddle attached), beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy (~3 minutes). Add the egg, vanilla, and water and mix on low to combine.
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Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.
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Scoop 1/3 cup of dough and form into balls. Depending on your baking pan size, you can place 4 balls on a pan and transfer to the freezer for 15 minutes before baking. (After you put the first baking sheet in the oven, put the second one in the freezer).
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Place the chilled baking sheet in the oven and bake for 10 minutes, until the cookies are puffed slightly in the center.
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Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie.
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Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
- Immediately pinch a few flakes of sea salt (fleur de sel) over the cookies.
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Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.