Chubby Tates Cookies

Chubby Tates Cookies
Staff Writer

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

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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

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. 

Nutritional Facts

Total Fat
9g
13%
Sugar
7g
8%
Saturated Fat
5g
21%
Cholesterol
11mg
4%
Carbohydrate, by difference
21g
16%
Protein
2g
4%
Vitamin A, RAE
65µg
9%
Calcium, Ca
32mg
3%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
28µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
35mg
5%
Selenium, Se
4µg
7%
Sodium, Na
100mg
7%
Water
5g
0%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.