Who knew there was such a thing as National Chocolate Chip Cookie Day?!

Well now we know that there is a 24-hour window to appreciate warm and gooey baked goods—Tate's Bake Shop has the sweetest offer for OKMagazine.com readers as well as sharing with us some great homemade recipes.

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The Long Island bakery is famous for its chocolate chip cookies that has celebrities like Blake Lively, Gwyneth Paltrow and Ina Garten coming back time and again.

Owner Kathleen King shares her tips and tricks on how to bake the ultimate chocolate chip cookie and her recipe for Chubbie Tates which is from her latest cookbook, Baking for Friends.

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And OK! readers, you can get 20% off your next purchase at www.tatesbakeshop.com using discount code OK15 which is valid for the next month.

Have a happy, warm and gooey Chocolate Chip Cookie Day!

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Chubby Tate’s Recipe

This cookie is for the thicker, softer, chewy chocolate chip lover.  This is the kind of cookie I love to eat warm, when the chips are still melting.  Keep a bag of these in the freezer and microwave a couple at a time for a just out of the oven tasty snack.


2 ¼ cup all-purpose flour or bread flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup salted butter, softened
1 cup dark brown sugar, packed
½ cup sugar
1 Tablespoon corn syrup
2 teaspoons vanilla
1 egg yolk
1 egg
2 cups chocolate chips


Preheat oven to 325 degrees.  Line two sheet pans with silpat or parchment paper.
In a small bowl, mix flour, baking soda and salt. Set aside.
In a large mixing bowl, combine butter, brown sugar and sugar.  Mix till combined.
Add corn syrup, vanilla, egg yolk and egg.  Mix till combine. Scrape down bowl.
Add flour mixture and mix till just combined.
Stir in chocolate chips.
Using an ice cream scoop or two tablespoons, drop cookie dough onto prepared sheet pans, 3 inches apart.
Bake for 18 minutes, or until golden brown.
Yield:  36 cookies

You can scoop out all the cookies and bake right away, refrigerate and bake the next day, same time and temperature or freeze the scooped out dough on a sheet pan, then bag them in a Ziploc bag to bake a few at a time, directly from the freezer, but bake at 325 degrees.

Four addition Ideas for Chubby Tate’s

1 cup semi sweet chocolate chips
1 cup raisins
1 cup toasted walnuts, chopped

Hazelnut and Milk Chocolate
2 cups toasted hazelnuts, chopped
2 cups milk chocolate chips or chopped milk chocolate bar

Marcona Almond and dried cherry
1 ½ cups dried cherries
1 ½ cups marcona almonds, roasted and chopped, salted are fine
1 cup dark chocolate chips

White chocolate, apricot and pistachio
1 cups white chocolate
1 cup glaced apricots, chopped
1 cup pistachio’s, toasted

Peppermint Candy
2 cups dark chocolate chips
1 cup peppermint candy, crushed

Make one batch of Chubby Tate’s and don’t add chocolate chips.  Divide dough in half and make two flavors, 18 cookies of each.  Remove half of the dough to another mixing bowl and add half of each ingredient list to create 2 separate cookies with the same dough.

Bake time is about the same for each.

Where do you get your favorite chocolate chip cookie from? Share your favorite recipe with us below or tweet us @OKMagazine!

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