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.
Except for butter, this is the chocolate chip recipe I have used since I was a girl! I got the recipe in either 4-H or brownies, I can’t remember….too long ago! I make them (doubled of course), my mom and sister also make them. Our recipe calls for, this is doubled, 1 cup of shortening. Although my water is a tablespoon. I don’t have a clue what the water is in the original…I doubled it long ago! Sunday I made them with half cup shortening and half cup butter, unsalted of course. Personally I didn’t see or taste a difference. They’re just delicious anyway they’re made…ha I do think with the shortening, that it’s not a crispy cookie, it’s a lot softer, I wouldn’t call it chewy either. With half shortening and half butter, it still wasn’t a crispy cookie. Which is fine with me! I’ve been eating my chocolate chip cookies a certain way for years and I kinda like them that way!
I just noticed how old these posts are, but decided to add my own anyhow. I just made the Tate’s Bake Shop cookies, and they came out beautifully crisp…just perfect. I used cheapo butter, because that is what I had, and baked them on a regular cookie sheet with a Silpat.
I just finished making these and they’re GREAT! Mine are very thin. Even thinner than yours look in the photo. I baked them on uninsulated cookie sheets hoping that would help and I think it did. I was looking for this recipe to make Ina Garten’s Icebox Dessert, but now I can’t imagine doing that to these cookies!
I think my guests will be more pleased with the cookies than they would be if I drowned them in whipping cream, Kahlua etc.
Uh oh! Another CCC!! 🙂 It’s a good thing I’m going to be out of town for the week, or I’d probably have to make these. They look so good!
Woo! Those cookies look very excellent. I really need to make these again sometime soon. Do you think that just adding a minute or two to the baking time would make it crispier, hopefully just short of burning? I saw a review for the cookbook in which the person mentioned adding some baking time to the recipe and got closer to the right crispiness, but I wonder if there’s a butter or sugar component that is different/lacking as well.
Yay for homecomings! Hope your friend had a safe and healthy journey back.
Sounds like it’s going to be a great party! These cookies look awesome. I love how brown and crisp they got. Usually, I’m a soft and chewy CCC girl, but I’d totally be willing to try these. Afterall, they’re super pretty 🙂