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Chubby Tates Cookies
Tates Bake Shops Chubby Tates Cookies
Photo: Liz Andrew/Styling: Erin McDowell

Some days, all you want is a good ol' chocolate chip cookie. This is the cookie you want to make. It is thick, soft, chewy and really hits the spot. It's a signature of Tate's Bake Shop, Southampton NY, but now you can easily make the classic cookie in your own kitchen. 

RELATED: The 39 Best Cookie Recipes of All Time

36 cookies

2¼ cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

12 tablespoons salted butter, at room temperature

1 cup firmly packed dark brown sugar

½ cup granulated sugar

1 tablespoon light corn syrup

1 large egg plus 1 large egg yolk, at room temperature

2 teaspoons pure vanilla extract

2 cups semisweet chocolate chips

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

2. In a medium bowl, whisk the flour with the baking soda and salt. In a large bowl, beat the butter with the brown sugar, granulated sugar and corn syrup using an electric mixer 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.

3. Using 2 tablespoons per cookie, drop mounds of dough about three inches apart onto the prepared baking sheets. The dough can be frozen on the baking sheets until hard, then transferred to a ziplock plastic bag and stored in the freezer for up to one month. Bake without thawing.

4. 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 cookie dough, bake about 20 minutes.) Transfer to a wire rack and cool completely. Repeat with remaining dough, using cool baking sheets.

149 calories

7g fat

21g carbs

2g protein

14g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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