Tate's Chocolate Chip Cookie Copycat
Dan: Dan
Serves: About 20 cookies
- 3.5 ounces (7 tablespoons) unsalted butter, softened
- ½ cup white sugar (100 grams)
- ¼ cup brown sugar, packed (60 grams)
- 1 egg
- ½ tablespoon vanilla extract
- ½ tablespoon water
- 1¼ cups all purpose flour (150 grams)
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ tablespoon dry milk powder (optional but reccomended)
- 1 cup of chocolate chips, roughly chopped
- Preheat your oven to 375* F or 350* F if using a convection oven.
- Whisk together the flour, soda, salt and milk powder.
- Cream the butter for one minute then add the sugars and cream until light.
- Add the egg, vanilla and water to the sugar mixture.
- Cream together until fluffy, stopping half way to scrape your bowl.
- Add all of the dry ingredients and chips and mix on low until just combined.
- Mix in any final bits of flour by hand.
- Scoop onto a parchment lined cookie sheet and bake for 12-15 minutes.
- Cookies will become crispier the longer they are cooked.
- Cool and enjoy!
If you don't have access to milk powder simply replace the water with milk.
If using salted butter, reduce the salt in the recipe to ½ teaspoon.
Recipe by Baking With Dan at https://www.bakingwithdan.com/tates-chocolate-chip-cookie-copycat/
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