KDH is obsessed with Kathleen King’s latest cookbook, BAKING FOR FRIENDS: Over 120 scrumptious recipes from Southampton’s favorite baker. The indisputable baking queen of the Hamptons, Kathleen shares her recipe for her legendary CHUBBY TATE’S COOKIES with KDHamptons readers:

BAKING FOR FRIENDS is the ideal go-to cookbook for beginning bakers and professionals alike. Featuring mouthwatering recipes perfect for both special occasions and everyday baking, chapters range from: Muffins, Scones & Shortcakes to Pies, Tarts & Crisps to Tea Loaves & Quick Breads, to Party Cakes & Cupcakes and of course- Cookies!

The book also offers delectable, taste-tested recipes for readers with dietary restrictions, including gluten-free, low-fat, vegan, and nut-free. Each chapter also features Kathleen’s innovative baking tips and tricks, designed to help save precious time and energy in the kitchen.

**Pick up a copy of the book and some sweet treats at Tate’s Bake Shop: 43 North Sea Road, Southampton

CHUBBY TATES COOKIES:

*Makes about 3 dozen cookies

Kathleen says, “This one is for those of you that appreciate thick, soft, chewy chocolate chip cookies. I love to eat them warm, when the chips are still melted. See my instructions for freezing the dough – I am never without ready-to-bake frozen balls of ‘Chubbies’ dough for a just-baked treat.”

INGREDIENTS:

2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup firmly packed dark brown sugar
12 tablespoons (1 ½ sticks) salted butter, at room temperature
½ cup granulated sugar
1 tablespoon light corn syrup
1 large egg plus 1 large yolk, at room temperature
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips


DIRECTIONS:

1. Position the oven racks in the top third and center of the oven and preheat the oven to 325°F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.

2. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the brown sugar, butter, granulated sugar, and corn syrup with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg, egg yolk, and vanilla. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the chocolate chips.

3. Using 2 tablespoons per cookie, drop the dough about 3 inches apart onto the prepared baking sheets. (Or use a 1-ounce food portion scoop to scoop the dough onto the baking sheets.) The mounds of dough can be frozen on the baking sheets until hard, then transferred to a zip-tight plastic bag and frozen for up to 1 month. Bake without thawing.

4. Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are lightly browned on the edges, about 18 minutes. (If using frozen cookies, bake for about 20 minutes.) Let cool on the baking sheets for 5 minutes. Transfer to a wire cooling rack and let cool completely. Repeat with the remaining dough, on cool baking sheets.