Today is Chocolate Chip Cookie Day. Last year I gave you a not-so-secret recipe. However, this year, I’m bringing the goods! I once had these cookies, many years ago, from the original Kathleen’s Cookie in Southampton. I would spend many summers up there before my dad and his brother sold the cottage they had near Sag Harbor. I still haven’t quite gotten over the fact they sold that damn house some 30 years ago…my grandfather built it with his own hands!
Of course, you don’t have to go to the Hamptons to get these delicious goodies. As I do very frequently, you can get them at many grocery stores now. You simply know them as Tate’s. Yes, those crispy, perfect cookies in a green paper bag. They really are perfect, and I think one of the few companies that hasn’t given into greedy “shrinkflation”: the practice of charging you the same amount (or more) for less product. But, grocery prices are through the roof, and I thought I’d let you in on a little secret with a way to save money and bring you joy, all at the same time.
Hampton-style Chocolate Chip Cookies
1 stick of butter room temperature
⅔ cup dark brown sugar
1 egg room temperature
1.5 tsp vanilla extract
½ tsp table salt
½ tsp baking soda
1 cup AP flour
¾ cup semi-sweet chocolate chips
Line 2 baking sheets with parchment paper and preheat the oven, with racks on the upper and lower third, to 350 degrees.
Using a stand mixer, fitted with a paddle, cream the butter and sugar at medium speed for a minute.
Add the egg and vanilla, and mix on low for 30 seconds.
Add the salt and baking soda and mix together for about 10 seconds.
Add the flour and mix together, still on low speed, for 20 seconds. Then, with the motor still running, add in the chocolate chips until just mixed together. Turn off the mixer and remove the bowl.
Using a rubber spatula, clean off the paddle and mix the dough together for a few stirs, ensuring no dry ingredients remain.
Using a tablespoon measure, or small cookie scoop, dollop out 12 portions onto each prepared baking sheet. Wet your hand with water and roll the portions into spheres. Wet your hands again and press the spheres flat.
Place in the oven and bake for 18-20 minutes. Rotating the baking sheets halfway through.
Remove from the oven and allow to cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and allow to fully cool and crisp up.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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