Tate's Chocolate Chip Cookies

Whenever I'm in Southampton I make it a point to indulge in some of Tate's Bake Shop chocolate chip cookies. It makes me feel so, well, Hamptony...

And, even though I'm not in the Hamptons at the moment, it doesn't mean I should be deprived when I have a Tate's hankering. Lucky for me, although not so lucky for my P90Xhausted self, I have my mitts on the recipe. Salt encrusted post beach Simba doo totally optional...

2 cups unbleached, all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) lightly salted butter, at room temperature

3/4 cup granulated sugar

3/4 cup dark brown sugar, firmly packed

1 teaspoon water

1 teaspoon pure vanilla extract

2 large eggs, beaten (I use organic, or what Babe refers to as my "boarding school" eggs)

2 cups semisweet chocolate chips (they suggest Nestlé but, I prefer Ghiradelli)

Preheat the oven to 350°. Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Fab arm workout. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup spoons, drop the cookies 2" apart onto two nonstick or greased cookie sheets. Bake for eight to twelve minutes, rotating the sheets halfway through. Remove the cookies to a wire rack, and repeat the process with the rest of the batter. Or....

Dispose of the remaining batter in a most unladylike and guilt inducing way...

Lord help me, and my workouts, when my Tate's Bake Shop Cookbook arrives...

Kindness of Gwyneth Paltrow for sharing the Tate's recipe in her GOOP newsletter. Also, if we're being honest, another reason I hold the Tate's cookie in such high esteem...XXOO