Dessert: Copycat Tate's Chocolate Chip Cookies

Recipe by Candace Braun Davison If you prefer softer cookies, store leftovers in a gallon-sized resealable plastic bag with a slice of bread or a marshmallow, and they'll soften a bit after a day or two.

Ingredients

2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks salted butter, room temperature
3/4 c. sugar
3/4 c. brown sugar
1 1/2 tsp. vanilla extract
2 Eggs, room temperature
1 bag semisweet chocolate chips (about 12 ounces)
coarse sea salt (for topping cookies)

Instructions

Preheat the oven to 350 °F. As it heats, combine the flour, baking soda and salt in a large mixing bowl. Set aside.
In a large mixing bowl, combine sugars and butter. Use an electric mixer to beat the two together, whipping them until the mixture is a pale yellow and has a creamy texture. Slowly beat in the eggs and vanilla extract.
Stir in the flour mixture, adding a little at a time until fully combined. Fold in the chocolate chips.
Form into 1-inch patties and place about 1-2 inches apart on a parchment-lined baking sheet. Sprinkle each with a little coarse sea salt.
Bake for 15-17 minutes, or until the cookies are a warm, golden brown and look crispy on the edges.

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