Single Serve Giant Cookies Perfect For One All Created
Signature thin crispy cookies combining the best of ingredients and a passion for baking. A little bake shop in every bite. The Bake Shop Way: What makes Tate's Bake Shop cookies so deeply delicious? It's something we call 'The Bake Shop Way'. It started when 11-year-old Kathleen King began baking cookies to sell at her parent's farm stand.
Giant Cookies
Instructions. Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside. Cream butter and sugar - In a mixing bowl or the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy.
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Instructions. Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with the cookie paddles, cream the butter, sugar, and brown sugar until it is light and fluffy. Add the egg and vanilla and mix until well combined. Add the flour, baking powder, and baking soda and mix well. Stir in the chocolate chips.
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Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined. The dough will be thick. Divide dough into 6 portions.
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Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight. Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper. Weigh 5 oz or 150 g of the cookie dough and shape it into a ball.
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Instructions. Preheat oven to 375°F/190°C. Line two pans with parchment paper. In a large bowl mix together flour and baking soda. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment beat together butter, brown sugar, granulated sugar, and salt for 3-4 minutes until creamy.
