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So, in today's episode of "Claire Recreates," we're taking the easy way out. We are in my, not " March" kitchen. The last time I tried to recreate something in a rented kitchen, nothing good came of it. I'll cook this on the stove first. I'm not very ambitious today. Today I will try to recreate something that I really enjoy eating and that I find incredibly delicious. These are Tate's cookies. This is exactly what we just ate because it's so delicious and I'm excited about the idea of recreating it because it's a crunchy, light, buttery chocolate chip cookie.
Completely different than the style of chocolate chip cookies I usually make, but so cool at the same time. Tastes perfect with milk. So today we're just going to bake some cookies, hit the right texture, maybe tweak the flavor a little, but yeah, it's going to be a quiet edition of " Recreates." Tate's always seemed like something premium to me. It's from Southampton, New York. Uniquely crispy, incredibly delicious. I never.I grew up on Tate's cookies. I didn't really know about him until I moved to the East Coast. And when I tried it, I thought: "Oh, I understand everything." It is really, really delicious. There is a story on the back. It all started when 11-year-old Kathleen King started baking cookies to sell for her parents' farm stand. Her
love of baking and dedication to quality soon made her crispy buttery cookies legendary in Southampton and the inspiration for what later became Tate's Bake Shop. Crispy, thin, delicious cookies with chocolate chips. That's all, actually. To be honest, I looked at the ingredients. And, unlike almost every other object in my reproductions, it is very short. And so. straightforward. Okay, so the ingredients. Unbleached flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, barley malt flour), semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, milk fat, soy lecithin, emulsifier, natural
flavors), butter, sugar, brown sugar, eggs, salt, baking soda, natural flavor. I'm guessing the natural flavoring is probably vanilla or something like that. But it's really very, very simple. It's like all the ingredients that should be in a cookie. Mine might have even more ingredients. That's pretty good. This will be the first time my version has more ingredients than the original. How. okay, let me do the math. 1, 2, 3, 4, 5, 6, 7, 8.nine, if you count natural flavors. It is sold in these little paper wrappers. 2 4 6 Oh, seven times two, four, seven. That's actually not that many cookies. It feels better when I can eat a whole pack. Here it is. It is quite small. It is not perfectly the same. What I really like about Tate's is that there's not a lot of
chocolate. To me, it's a crunchy cookie with little pieces of chocolate, but it's not overloaded with it, so the taste isn't just the chocolate itself. This feels exactly like a cookie. You see, the color is very uniform. It is only slightly darker at the edges than in the center. Completely crispy throughout. You can see that it spread considerably during baking. I see that the dough has spread well. That's why it has such a nice crunch when you break it in half. And yes, it is quite thin. Thin and crispy. OK. It is so gentle. Crispy. God, it really is so delicious. It has what I would say is a subtle but distinct toffee flavor. It has that same nice cookie texture that seems to melt. It seems to dissolve on the tongue. Very good.
Delicious. So, I do n't have a ruler. It will be fun. Ahem. I'll just circle the cookies. That's all. I'll draw a couple of small pieces of chocolate on it. Agree. That's all. I love this episode. That's all. That's all we do. Let me make a list. Action plan. Number one: make the cookie dough. Number two: bake. We have two steps today. Make the dough and bake. My favorite homemade chocolate chip cookies are the ones where the edges are crispy but the inside is chewy. This is always the texture I strive for. I don't find homemade chocolate chip cookies delicious because they are never
crunchy enough. It is a little hard, more like just tough, not crunchy. I want it to be easy. So I never tried to make it like that because I did n't really like it. But today I'm going to try to get that same light, airy texture that melts in your mouth. So, basically, I have a chocolate chip cookie recipe that I took as a base, and knowing that each ingredient affects the final taste and texture, I tweaked it a bit to make it crunchy instead of chewy. Here are the ingredients for almost any chocolate chip cookie. The list is not very long. Let's start with all- purpose flour. I almost always use King Arthur, which has a high protein content for regular flour. This can be detrimental if you want something very tender and crispy.
So I will dilute my flour with cornstarch. Because starch acts as a dry ingredient, but it does not form gluten. Next, I have white sugar and brown sugar. My chocolate chip cookie recipe uses the same amount. I'm going to change the white to brown ratio to two to one white because white sugar gives the crunch and brown sugar gives the chewiness, but I want the brown sugar flavor because I like that toffee shade. So, I'll take two to one, white to brown. I have some chocolate that I'm chopping right now. Then an egg. This is also important. My recipe calls for two whole eggs. I'm actually going to remove the egg whites and just use two yolks because I don't want to add too much moisture, because I want the cookies to be very,
very dry and crispy. So I'll just add the yolk. Now I have baking soda. Baking soda is really important for chocolate chip cookies. It promotes spreading and browning. In my original recipe-1 tsp. soda. I'll increase its quantity a little to 1 and a quarter. Oh my God, wait. Oh no, I do n't have any butter. I missed one. Now I have 10 ingredients. I forgot about the butter, friends. Okay, two packs of butter, we all know what that will do. In my recipe, I usually melt the butter until it turns brown. I won't do that here. I think it doesn't need such a strong flavor of fried butter, and it's not always necessary. And vanilla, of course, that's all, right? Let me measure out the dry ingredients. So, I'll start again. This is based on my
I'll take two cups of flour, take a tablespoon for each cup, that's two tablespoons, and replace them with cornstarch. Oh, whatever. I would like to. So, 2 60. One of the reasons I weigh everything is, first of all, it's easier, and I almost always do it, and secondly, I've noticed that the measuring cups in this house are too big. I feel like I'm measuring out too much if I use them. People who like salt in my recipes. Okay, I'll measure out two tablespoons. So, I add 2 tablespoons of cornstarch. Then 2 teaspoons of kosher salt. Okay, now 1 and 1/4 teaspoons of baking soda. So, 1 and a quarter. These are all my dry ingredients. Now I mix them with a whisk. In my recipe from "Dessert Person" the butter is melted. Melted butter is an important part of a
chocolate chip cookie recipe, or any form of butter in general, because melting it will help achieve the desired chewy texture. That is, you don't rub it together. In this recipe, I don't fry it. I'll take some room temperature butter and beat it. Actually, I mix it well with sugar and saturate it with air because I want some airiness in the recipe to achieve crunchiness. The optimal temperature for churning butter is cool room temperature. You don't want it to be so room temperature that it stops holding its shape. It is not melted, but shiny, as if oily in appearance. This is actually too warm. The temperature at which oil retains air best is around 20 degrees. That is, cool room temperature. This is my oil. When I press on it, you see, it is
pliable, but it does not shine. It's still a little chilly. Okay, now I'm adding sugar to this bowl. I'll take a cup of white sugar, that's 200 grams, and half a cup of light brown. But it's actually a little different because brown sugar is compacted , so it's a little heavier. So, 105 grams of this. Okay, now I have almost everything I need: dry ingredients, butter, and sugar. I'll start by beating them together with a mixer. We continue. Now I'll add two yolks. I'll leave the squirrels somewhere here. And I'll also add vanilla. I measure 2 teaspoons "by eye". 1, 2.
Okay. Now I'm going to mix it until smooth. So now the last step is to add the dry ingredients. So, they will go inside now. Well, not quite the last step, actually. The last step will be adding the chocolate. Okay, I expect the dough to be a bit stiff. Let's see. Good. So I'll turn off the mixer and mix everything a little by hand. Since there is no egg white here, the dough comes out very dry, and that's a good thing. This is exactly what I need. A little dry, a little brittle. I'm just making sure there are no flour lumps, and now I'm going to chop my chocolate. Usually, when I make
chocolate chip cookies, I like to chop up the chocolate bars because it makes such small pieces. You get both large pieces and very small ones, and I like this effect, but not for this recipe. Here we need clear, separate pieces. It's a bit of a tedious job, but I might cut each of them into quarters. And then I'll take the larger pieces. Is this madness? I am delighted. I just feel like it's I just have a good feeling about it. The dough is exactly how wanted it to be. I think at this stage the main secret is baking. Dough is just dough, but one thing I don't think people talk about enough when it comes to chocolate chip cookies is how important the specifics of the oven are.
Temperature and time. I'll finish mixing the dough and turn on the oven to preheat. I think I'll start with the test. I do n't think I need to change anything in the dough itself. I think it all depends on the baking process. So I'll start the test at 325 degrees. I'll set the temperature a little lower than usual for these cookies and see what the color, texture, and how spreadable they are. I'll grab a baking sheet and start with probably half a dozen cookies. A full baking sheet filled with cookies will bake longer, it will take longer, but this will only be an initial test because I'm really curious to see how much it will spread.
Let's see how they spread and how they brown? So, I'll put them up now. I think they'll bake for about 15 minutes. So, I baked my first batch of cookies. We had a little lunch and took a break, so they cooled completely on the baking sheet. They look . In some ways too homely. They look very beautiful. So appetizing. I really want to eat them. They don't look.they don't like a factory product enough. But I am very happy with the color. They're.I mean, a little dark. I.I want to compare them to Tates cookies. But they look great and I can't wait to try them. They are definitely much bigger than Tates. And they also have these wrinkles, and I love wrinkled edges. I usually try to achieve crinkly edges in my cookies. I don't know if I want this
here. Tates cookies are more rounded. It's more dome-shaped. And mine is definitely bigger. So I'll weigh in now. Theirs weighed 16 grams. Okay. Mine is 22. That is, a little more. A little thinner. Let's break it down. And let's see if we can get such a crisp, clean break. Ready? Mine is just thinner overall. Thinner and slightly larger. But I think it's easy to fix. And I am very inspired by the first result. So, let me taste and appreciate the texture. Mm. OK. So mine is a little more.uh.they have a little more moisture. So.
yes. They are a little raw inside. They are crispy, but so moist that they stick to your teeth a little. So I want to try to make them even drier. The taste is wonderful. To me, the color is a little dark, like they have a toasted flavor . So.the good news is that all these things that I want to change-I want them to be a little less spread out. I want to dry them more. All of this can be fixed with one simple solution: bake at a lower temperature. So I'll try another batch at 300 degrees and bake them even longer. Maybe give it 20 minutes this time. Let's try this. I'm going to uh lower the temperature in the oven. So let 's set it to 300 degrees to start. Good. So, I'll take 20 g.
They're a little sticky. Yes. They seem a little hard, right? So they should be drier. I think this is the solution. What do you think? They're not exactly overcooked, but they're definitely Okay, so let's make 20g. Okay, so 20g. I was also told that there should be more visible chocolate pieces on the surface. I will address this in a future test. But now I want to check the temperature, spreadability, and doneness. I think the number of chocolate pieces is also appropriate. I think it's very similar. So, I have a little over a minute left on the timer. I just want to take a look. They smell very nice.
Wow, they look and smell great. The color is very uniform. They didn't spread that much, so it's just for comparison. This is what with a little more dough. The color looks good. This is theirs. The color is quite nice, very even. I think they might still be a little too big. So maybe need to lose a little weight. But I'll let them cool completely and then we'll try them. But I think this is probably the right way to go. They have cooled down. So, a 20- gram cookie now weighs 18 grams. Which makes me think it's not dry enough. But let's check how it breaks down. Oh, okay, it crunches pretty well. Mm.
Mm. Did you make tasting cookies? I made tasting cookies, friends. It looks better. A. This is from Cal. He is not lying. Never lie to me. He usually tells me things I do n't want to hear. Truth? So gentle. Wonderful crunch. This melting is what is most important to me, this ability to dissolve. It tastes very similar to toffee. Maybe I'll make them a little smaller. And we are there. I think I need to get some chocolate. Put it on top. So, I will continue. I'm going to fill both sheets with, actually, 18g portions of cookies. They're going to be baked at 300 degrees. They will bake longer. So, I just checked them and rearranged the baking sheet, they're all, well not all, a lot of them are a little spread out and stuck together. Nothing is
spoiled. But I need to save them a little. So. I have to do it now while they're still soft. Good. Well, I wouldn't call this a waste, but I do n't think we'll get a better result. Come on, let's take another one. Yes, I think so. Good. This is a little better. Okay. So, okay. They look.they look normal. This is a really good tip and a little life hack: if your cookies aren't perfectly round and you want them to be that way while they're still hot and soft from the oven, cover them with a glass. Use a slicing ring or a glass. Good. These will come back. This took almost 30 minutes. So, now both are pulled out. And although I insisted on letting them cool completely on the baking sheet, I still transferred them,
at least the good ones, to a wire rack. Because I think that way they will be able to release steam from the top and bottom at the same time. So maybe that will help them get a little crispier. So I choose the ones that I think look best. So, there are 14 of them. We'll let them cool and come back, and I'll pour some milk, because my favorite cookies are the ones that taste good with milk. Very excited. They smell so nice. I like the way they look. They're still a little bigger than Tate's, which I'm surprised because I kept making them smaller and smaller. I would like to weigh them to check. Mine are very light. They almost.they feel lighter than the original. So, that means mine are a little lighter, which I think is only a
good thing. Here.you know, I only weighed one thing. It weighed 16. This weighs 14. Wow. So, they are really small. Now let's weigh one of mine. 16. Okay. So, they are within normal limits. Mine are a little bigger and seem a little thinner. But come on.I'll pick the one I like the look of. I mean, I think the color is very similar. I think the distribution of chocolate is really very similar. I actually think mine are a little lighter, overall. The smell is quite similar. Mine definitely have more of that toasted, baked, slightly darker flavor.
Okay, I'm going to taste them. Let's try this guy. So, so easy. When you do the hack, let's just look at them side by side. I didn't think I would get such a melting texture, but I think I succeeded. Mine definitely have.Mine have a little more open structure, as far as all those little air bubbles. Mm. Mm, definitely more toasted. The chocolate is definitely richer, higher quality chocolate. It's a slightly different texture, but it does what I wanted, which is melt when you eat it. And it would be like this.Oh, I didn't take the milk. I didn't take my milk. I need some. Mm. I'm going to soak it a little. The idea is that all these little air pockets fill with milk. Mm.
You know, it's not often when I'm recreating recipes that I think, "Oh, now I have a recipe to fall back on." But this is one I would do again. Very good. I like the texture. I like the taste. I think I really did it. This is the case where I say, " You should definitely try this at home." This is very easy to prepare. You can cook with children. It's very, very simple. Pretty awesome, really fun, and I hope everyone had a great end to summer and are enjoying the fall. Autumn is a wonderful time. So we'll offer you more fall baking recipes.
Thank you very much for watching, and don't forget to like and subscribe.
