I’d never heard of Tate’s Bakeshop until yesterday when DPLK commented that their chocolate chip cookie recipe should be listed in the Top 10. Intrigued, I did a search and learned all I could about Tate’s, then checked Amazon and recognized their cookbook, Tate’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads
as one that had been recommended.
Then today something funny happened. During my usual scan of the cookie aisle at the H.E.B. down the street, what should appear but a bag of Tate’s Chocolate Chip cookies for $5.00. That was a lot for a bag of packaged cookies, but given that I’d just bought Tate’s cookbook I figured I’d give them a try.
The Tate’s cookies are excellent. As far as the clone recipe that’s floating around, I don’t see how it could come close to the store-bought version because they have that factory texture that’s hard to replicate at home, but they also have a really interesting flavor that reminds me of cookies I’ve bought in London and I’m guessing it’s something in the butter. Europeant style, perhaps? These are a bargain at $5.00 a bag and I can’t wait for my book to arrive!
Update: There are several copycats online and Tate’s Bakeshop included a recipe in the Tate’s Bakeshop Cookbook. Recently, Stella Parks came up with a Tate’s Bakeshop cookie made in a food processor. Here’s the link to that recipe on Serious Eats, and here’s a photo of what the Serious Eats Tate’s Bakeshop cookies look like.
If after reading all this you decide that what you really want is a thick, chunky chocolate chip cookie, I recommend Nutty Oatmeal Chocolate Chunk Cookies.