I’m a big fan of the thin and crispy Tate’s Bake Shop Chocolate Chip Cookies, but I’ve always had a hard time getting the homemade version just as crispy and snappy as the storebought. Because of that, I still buy the Tate’s cookies even though I have the recipe for them courtesy of their Tate’s Bake Shop Cookbook.
Tate’s Bake Shop Chocolate Chip Cookies Recipe
Whether or not you believe this is the real recipe (I’m convinced they use a few other tricks), these are good cookies. Plus the cookbook is a fun one with loads of other recipes besides chocolate chip cookies.
But naturally you’ll want to try the cookies! Here’s the adapted version of the recipe. I’ve added a few notes along with the weight I use for most of the ingredients. These are similar to the storebought, but not exactly the same. If you are having a hard time getting your cookies to be crisp through and through, reduce the temperature and bake the cookies longer.
Chocolate Chip Cookies Like Tate’s Bake Shop
- 2 cups all-purpose flour (270 grams)
- 1 teaspoon baking soda 5ml
- 1 teaspoon salt 5ml
- 2 sticks salted butter (I sometimes use unsalted)
- 3/4 cup sugar (150 grams)
- 3/4 cup firmly packed dark brown sugar (170 grams)
- 1 teaspoon water 5 ml
- 1 teaspoon vanilla 5 ml
- 2 large eggs
- 2 cups semisweet chocolate chips 330 grams
- Preheat oven to 350 degrees F (176 C). Line some cookie sheets with parchment.
- Mix together the flour, soda and salt; set aside.
- Cream the butter and both sugars with an electric mixer. When creamy, beat in the water, vanilla and eggs. Beat eggs just until mixed – don’t over-beat. Add the flour mixture gradually and stir until almost combined, then add the chocolate chips and stir until all flour is incorporated.
- Scoop up tablespoons of dough (only slightly rounded rather than heaped) and arrange 2 inches apart on cookie sheets. Bake or 12-14 minutes or until cookies have brown edges and look done.
- Let rest on cookie sheets for about 2 minutes, then transfer to a wire rack to cool.