Chubby Tates Cookies

Kathleen King

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
  • large egg plus 1 large egg yolk, at room temperature
  • 2 Teaspoons  pure vanilla extract
  • 2 Cups  semisweet chocolate chips

"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.

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. 

Nutrition

Calories per serving:

147 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

7%

Servings:

36
  • Fat 252g 388%
  • Carbs 763g 254%
  • Saturated 152g 758%
  • Fiber 28g 111%
  • Trans 6g
  • Sugars 513g
  • Monounsaturated 74g
  • Polyunsaturated 11g
  • Protein 54g 108%
  • Cholesterol 737mg 246%
  • Sodium 4,868mg 203%
  • Calcium 448mg 45%
  • Magnesium 488mg 122%
  • Potassium 2,020mg 58%
  • Iron 27mg 148%
  • Zinc 9mg 60%
  • Phosphorus 968mg 138%
  • Vitamin A 1,310µg 146%
  • Thiamin (B1) 2mg 164%
  • Riboflavin (B2) 2mg 138%
  • Niacin (B3) 18mg 92%
  • Vitamin B6 0mg 24%
  • Folic Acid (B9) 615µg 154%
  • Vitamin B12 1µg 18%
  • Vitamin D 4µg 1%
  • Vitamin E 6mg 32%
  • Vitamin K 32µg 40%
Have a question about nutritional data? Let us know.
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