I guess everyone has their opinion about Gwenyth Paltrow’s lifestyle newsletter, GOOP. I’m actually not sure my opinion is fully formed. On the one hand, I’m pretty sure Gwenyth would get on my nerves if she were a friend. She’s that chick you hang out with who always has it more together, knows the right recipe for that thing you’re making, had the original version on a month-long trip to Bhutan, thinks yoga will really help your depression, and whose husband is never mean to her but somehow also doesn’t completely suck at sex. You know when you talk about celebrities, and you’re like, yeah but I bet she’d be fun to sit down and have a beer with (looking at you, Kristen Wiig)? Gwenyth is not that celebrity.
And yet, who am I to judge? I bet her life is kinda shitty sometimes, and maybe her husband IS mean to her (maybe he makes her listen to his music! ooh burnnnn coldplay, how’d you like that one?), and maybe all the other moms make fun of her for naming her daughter Apple and they don’t invite her to their Pinot Gris high heel bouffant-hair parties. I bet she sometimes confides in her husband that she wish she was “one of the girls,” and he tells her to keep being her and she’ll find her people. Or something. Anyway. I feel bad for the hardship I have projected onto her most-likely-charmed-life. So I read some GOOP.
Actually, this is my second GOOP recipe. The first was a bibimbap-type rice bowly thing. It was incredibly complicated. It was delicious, sure, but I know about 5 restaurants in a 15 minute radius that will hand a better version to me in under 10 minutes for under $5. These cookies, however, are from Tate’s bakeshop. Tate’s is from Long Island…technically. Tate’s is not from LONG ISLAAANNNDD. Tate’s is from Southampton, where I’m sure Madam Paltrow has some sort of be-ponied estate. Still, as an Island girl, I grew up eating Tate’s, and it’s one of those places that acts like there’s some secret recipe to their cookies. I think, from my deep analysis of this recipe, that the secret ingredient is……water.
So I feel pretty good having debunked the Tate’s cookies code. They are still not my favorite cookies ever, but I’m tired of trying to quantify favorites. I’m pretty sure no one cares (myself included) what my 3rd favorite chocolate chip cookie recipe is. (This isn’t it.) My favorite part of the recipe is when Gwenny suggests that Nestle chocolate chips “can’t be beat.” I like this moment for 2 reasons. 1: She includes the accent in Nestle. 2. She is trying SO HARD to not be snooty about this, but I have to call bullshit. (see: accent!) Also, Nestle chocolate chips are shitty, Paltrow. Come off it! I KNOW you use Valhrona or Callebaut or whatever else. I know it. Don’t get all Main Street on me now. Stick to character!
In conclusion: goop.
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 (Nestlé can’t really be beat) <–ha.
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 eight 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.