I happened upon a chewy chocolate chip cookie recipe recently as I was perusing the Tate’s Bake Shop Cookbook by Kathleen King.
It had been languishing on my overcrowded cookbook shelf for some time until Anna at Cookie Madness mentioned it in her post where she reviewed their popular chocolate chip cookies.
For those not familiar with the Tates Bake Shop story, its owner, Kathleen King, got her start baking chocolate chip cookies from her family’s farm stand and then went on to open her successful Bake Shop in Southampton in 1980 when she was just 20 years old.
Ina Garten writes in the book’s foreword that Barefoot Contessa, her legendary Gourmet Shop, carried everything Kathleen’s Bake Shop made including her extremely popular thin and crispy chocolate chip cookies.
Now, nearly 30 years later Tate’s Bake Shop is still going strong. I recently sampled her chocolate chip cookies and all I can say is WOW! (But that’s another story for another post…)
The recipe that caught my eye was for chewy chocolate chip cookies with coconut and macadamia nuts that Kathleen refers to as “Chuckies” after the friend for whom she first made them.
As soon as I saw the recipe and read the ingredients I felt confident it would be a winner — a thin, crispy, chewy, chocolate chip cookie recipe filled with chunks of bittersweet chocolate, toasted macadamia nuts and toasted coconut.
Sunday, I made half a batch of these scrumptious chewy chocolate chip cookies. Rod and Mac were instantly smitten, declaring them the best cookies to ever come out of my oven. Of course I have taken that as a challenge and am now on the hunt for the next great cookie recipe. So many cookie recipes, so little time!