COOKIE LOVE-TATE'S BAKE SHOP

I'm fascinated by entrepreneurs; their focus, determination and ability turn their passion into a career is inspiring. Kathleen King is an entrepreneur who is passionate about cookies.  Chocolate chip cookies to be exact; crispy, paper-thin, buttery all natural cookies that she has lovingly perfected along with a host of other delectable baked goods and turned that passion into a wildly successful business called Tates.

Smart Cookie
Born and raised in Southampton on North Sea Farms, Kathleen began to bake and sell her cookies at eleven to earn some spending money. By the time she reached high school, she was baking 12 hours a day trying to keep up with the local demand for her cookies.  Her baking paid for a college education  and by the tender age of twenty, King has opened her first shop in Southampton.

Her cookies can be shipped to your door or you can try your hands at baking a batch.  Her cookbook Tate's Bake Shop Cookbook (St. Martin Press) is filled with yummy recipes like ginger heart cookies, mocha pecan muffins and of course, her famous chocolate chip cookie recipe.

Did I mention how absolutely addictive these cookies are? You won't be able to stop at just one, but they are so worth it.  If you prefer a less crisp cookie, bake your cookies for 8-9 minutes instead of 12 minutes.

TATE'S CHOCOLATE CHIP COOKIES
YIELD: About 40 cookies

• 2 cups unbleached, all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) lightly salted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar, firmly packed
• 1 teaspoon water
• 1 teaspoon pure vanilla extract
• 2 large eggs, beaten
• 2 cups semisweet chocolate chips

Preheat the oven to 350º.
Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup spoons, drop the cookies 2" apart onto two nonstick or greased cookie sheets. Bake for 12 minutes, rotating the sheets after four minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.