Chubby Tates Cookies Recipe


Nutrition

Cal/Serving: 147
Daily Value: 7%
Servings: 36

Low-Sodium
Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat7g11%
Saturated4g21%
Trans0g0%
Carbs21g7%
Fiber1g3%
Sugars14g0%
Protein2g3%
Cholesterol20mg7%
Sodium139mg6%
Calcium12mg1%
Magnesium14mg3%
Potassium56mg2%
Iron1mg4%
Zinc0mg2%
Phosphorus27mg4%
Vitamin A133IU3%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg4%
Niacin (B3)1mg3%
Vitamin B60mg1%
Folic Acid (B9)17µg4%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Kathleen King

"This is one for those of you that appreciate thick, soft, chewy chocolate chip cookies. I love to eat them warm, when the chips are still melted. See my instructions for freezing the dough — I am never without ready-to-bake frozen balls of 'Chubbies' dough for a just-baked treat."

—     Kathleen King, baker and owner of Tate’s Bake Shop

Click here to see more cookie recipes.

3.57143
Ratings14

INGREDIENTS

  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup firmly packed dark brown sugar
  • 12 tablespoons salted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 tablespoon light corny syrup
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups semisweet chocolate chips

DIRECTIONS

Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. 

In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the brown sugar, butter, granulated sugar, and corn syrup with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg, egg yolk, and vanilla. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the chocolate chips. 

Using 2 tablespoons per cookie, drop the dough about 3 inches apart onto the prepared baking sheets. (Or use a 1-ounce food portion scoop to scoop the dough onto teh baking sheets.) The mounds of dough can be frozen on the baking sheets until hard, then transferred to a zip-tight plastic bag and frozen for up to 1 month. Baking without thawing.

Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are lightly browned on the edges, about 18 minutes. (If using frozen cookies, bake for about 20 minutes.) Let cool on the baking sheets for 5 minutes. Transfer to a wire cooling rack and let cool completely. Repeat the remaining dough, on cool baking sheets. 

Recipe Details

Servings: 36

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