Posts Tagged ‘Crispy’

Tate’s Bakeshop Chocolate Chip Cookies

May 28, 2011

Tate's Bakeshop Chocolate Chip Cookies

When I hunted down this recipe my intention was to make the cookies so that I could use them in Ina Garten’s Mocha Chocolate Icebox Cake. I was going to serve it for dessert with friends, but once I made the cookies I realized that the cookies were too good to bury in icebox cake. No doubt the cake would have been good, but it’s hard to believe we would have enjoyed it more than we enjoyed the cookies.

The cookies are thin, buttery, and crispy. Normally I like to bake cookies on air bake cookie sheets, but these turn out best if you use non-insulated cookie sheets. I’ve never had an actual Tate’s cookie so I can’t compare these to the original but we thought these were fantastic.

The recipe is available numerous places on the web including  Cookie Madness and Wives with Knives.


Mint Chocolate Sandwich Cookies

December 8, 2008
Mint Chocolate Sandwich Cookies

Mint Chocolate Sandwich Cookies


Today’s cookie is a recipe from a dear friend named Marge. They’re part of her Christmas cookie baking each year, and have become a tradition at our house as well.

When the cookies cool they are crispy. Nestled between the two cookies is a Thin Mint made by Necco. I only baked one sheet of these cookies and then put the rest of the dough in the freezer for a later date.  If we had too many to munch on my husband and I would do serious damage to our waistlines. I can never eat just one.

The Necco Thin Mints can be purchased at Walgreen’s and Snyder Drugs. I’m sure other places carry them too, but I’ve never seen them at my local grocery store. I suppose the Pearson’s mints would work but they’re a little thicker and you’d have a different ratio of mint to cookie.

Since the dough doesn’t have any mint in it I’ve considered looking for other soft candy to put in the centers of these. Orange and raspberry come to mind.

Mint Chocolate Sandwich Cookies

2 c. flour

2 tsp. soda

1/4 tsp. salt

2/3 c. butter

1/2 c. sugar

1 egg

6 oz. chocolate chips

1/4 c. light corn syrup

3 boxes Necco Thin Mints

Whisk together the flour, soda, and salt. Set aside. Cream together the butter and sugar, and add the egg. Melt the chocolate chips and add the melted chips and the corn syrup to the creamed mixture and mix completely. Add the dry ingredients and mix well. Wrap in waxed paper and chill overnight. (Chilling completely is all that is required.)

Form the completely chilled dough into small balls. Approximately the size of a penny. Roll in sugar. Bake for 12-15 minutes at 350 degrees. Remove from cookie sheet to wire rack. While the cookies are still hot turn half of them over and place a Thin Mint on half of the cookies. Place another cookie on top. When the mint is a little melty go back and gently press the cookie together so the mint just comes to the edges. Cool completely.

Yield: Approximately 60 cookie sandwiches.