Tasty Tuesday: Baking with Tate's founder Kathleen King

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BAY SHORE -

It's time to talk cookies! So News 12 Long Island's Elizabeth Hashagen met with Tate's Bake Shop founder Kathleen King to bake some cookies and make cookie bark!

Here are some tricks on how to bake the best chocolate chip cookies:

- Start with the best butter. King likes using salted butter. 
- After adding the sugars, eggs, flour and chocolate chips, King likes to add a little bit more salt. 
- Use an ice cream scooper to pan out the dough evenly. 
- You can also freeze the dough in a Ziploc bag. Then when friends drop over, you can just pop the frozen cookies into the oven.

Here is the recipe to make Tate's Bake Shop cookie bark:
Yield: 4 Gift Bags 

Ingredients 
7oz. Package of Tate’s Bake Shop Chocolate Chip Cookies
14oz. Of your favorite chocolate - milk, dark, white cut into small pieces
1/2 cup crushed peppermint candies or candy canes

Directions
1)    Break cookies into large pieces and place in a large bowl
2)    Gently melt chocolate without overheating
3)    Pour chocolate over broken cookies mixing well to coat all pieces.
4)    Spread chocolate covered cookies in a single layer over a parchment paper lined 13” x 18” sheet pan.
5)    Sprinkle with crushed peppermint and set aside until chocolate is firm. (Refrigerate to speed the process.)
6)    Cut into 4” wide strips, then break into pieces by hand - uneven pieces are fine.
7)    Place bark in clear bags and seal with festive ribbon. 

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