Rob's grandmother spends her summers in Bridgehampton and it was on a visit to see her when I first had a Tate's Bake Shop chocolate chip cookie. You can find Tate's cookies all over, but the original bake shop is located in Southampton... and like a Range Rover and a popped collar, these are a staple at picnics and beach outings in the Hamptons.
These cookies remind me of Tate's. They are thin and crispy - I tried baking them two different ways (first immediately after mixing the dough and then after freezing the dough) and it didn't make the slightest bit of difference in the thickness of the cookies. My go-to chocolate chip cookie recipe from Alexandra Cooks produces soft, chewy cookies and I love them; however, these cookies, particularly if you like your chocolate chip cookies on the crispy side, are delicious.
Jim Lahey's Chocolate Chip Cookies
Active time = 20 minutes
Recipe from Jim Lahey via the March 2011 Bon Appétit
1 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/4 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk flour, salt, and baking powder in a small bowl. Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until well combined, 2–3 minutes. Add egg and vanilla; beat on medium-high speed until mixture is light and fluffy, 2–3 minutes. Add dry ingredients, reduce speed to low, and mix just to blend. Fold in chocolate chips.
Spoon heaping tablespoonfuls of dough onto prepared baking sheets, spacing 1 1/2" apart. Bake, rotating pans halfway through, until edges are golden brown, 6–8 minutes. Transfer to wire racks and let cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature, or freeze cookies for up to 2 months.