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

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:

176 kcal

Daily value:

9%

Servings:

36
  • Carbohydrate, by difference 23 g
  • Protein 2 g
  • Total lipid (fat) 8 g
  • Vitamin A, IU 256 IU
  • Vitamin A, RAE 34 µg
  • Ash 1 g
  • Calcium, Ca 19 mg
  • Carotene, beta 8 µg
  • Cholesterol 11 mg
  • Choline, total 1 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 5 g
  • Fiber, total dietary 2 g
  • Folate, DFE 38 µg
  • Folate, food 4 µg
  • Folate, total 34 µg
  • Folic acid 20 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 11 µg
  • Magnesium, Mg 8 mg
  • Niacin 1 mg
  • Phosphorus, P 33 mg
  • Potassium, K 31 mg
  • Retinol 34 µg
  • Selenium, Se 4 µg
  • Sodium, Na 100 mg
  • Sugars, total 8 g
  • Water 3 g
Powered by USDA