Tate's Chocolate Chip Cookies

The following recipe is from Tate's Bake Shop cookbook and they will come out tasting exactly the same as the ones you can buy in Southampton or in gourmet markets. Perfect every time!!

• 2 cups all-purpose pour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup salted butter (2 sticks)
  

• 3/4 cup sugar

• 3/4 cup firmly packed dark brown sugar

• 1 teaspoon water

• 1 teaspoon vanila

• 2 large eggs

• 2 cups semisweet chocolate chips (usually, one bag)
  

1. Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
   

2. In a large bowl, stir together the flour, baking soda, and salt.

3. In another large bowl, cream the butter and both sugars with a mixer. Add the water and vanilla. Mix the ingredients until they are just combined. Add the eggs and beat lightly to thoroughly combine.

4. Add the flour mixture to the sugar/butter mixture with a wooden spoon or spatula. Fold in the chocolate chips. Don’t overmix the dough.

5. Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or a small ice cream scoop.

6. Bake them for 12 - 15 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.

Also, once the chips are mixed in, you can roll it in parchment and freeze the dough for up to 3 months. I am testing this myself now, but Kathleen King, Tate's owner and Cookie Queen herself has told me she has had success freezing the dough. So, we'll see!!

Sorry, here's the picture of the soup!!

Chicken Rice Soup

This recipe could not be any easier!! Seriously! And there is just nothing like it on a cold winters day.

3 Quarts Chicken Stock (See Chicken Stock recipe)
2 tblsp Olive Oil
2 cups cooked and shredded, chicken
3 medium carrots
2 large celery stalks
1 large onion
1 tsp fresh or 1/2 tsp dried, thyme
1 cup peas
Salt and Pepper to taste

• Heat oil in soup pot or dutch oven, and add chopped mirepoix (onion, carrots and celery) and lightly saute.
• Add rice and make sure to evenly coat rice with oil, by stirring.
• When vegetables start to soften (about 3 or 4 minutes) add stock and allow to come to a boil. Add thyme, a pinch of salt and 10-15 grinds of pepper.
• Turn down heat to a simmer and cook for 20 minutes.
• Stir in frozen peas and chicken and simmer for another 15 minutes.
• Adjust salt and pepper to taste and serve!