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Thin Chocolate Chip Cookie

Chocolate Chip Cookies Like Tate's Bake Shop

These cookies are supposed to be thin and crispy. I've made them for several years and have learned a thing or two, so take a look at the notes if you get a chance.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 32
Author Cookie Madness


  • 2 cups all-purpose flour 270 grams
  • 1 teaspoon baking soda 5ml
  • 1 teaspoon salt 5ml
  • 2 sticks butter recipe called for salted but I used unsalted
  • 3/4 cup sugar 150 grams
  • 3/4 cup firmly packed brown sugar dark – (170 grams)
  • 1 teaspoon water 5 ml
  • 1 teaspoon vanilla 5 ml
  • 2 large eggs
  • 2 cups semi-sweet 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.


The original version says to bake at 350 F, but I've found I get a more evenly baked cookies when I bake at 325F for slightly longer. I also get nicely shaped cookies when I scoop all the dough ahead of time into balls, press the balls into little discs, chill the discs for several hours, then bake. When baking chilled, preformed dough, the cookies sometimes take up to 20 minutes. Check at 12 and then keep an eye on them.