Tate's Bake Shop Thin and Crispy Chocolate Chip Cookie Recipe Clone Recipe
If you've ever bought a package of Tate's Bake Shop Chocolate Chip Cookies, you've discovered these thin, buttery, crispy, crunchy chocolate chip cookies. There's an undisclosed secret ingredient, because they are so addictive! They are the polar opposite of chewy traditional chocolate chip cookies, and I have a hard time resisting throwing a bag of these cookies in my shopping cart. Through trial and error, I think I've come pretty darn close to replicating these cookies.
Servings 4 dozen
Equipment
- 1 Sheet pan liked with parchment paper or Silpat Mat
Ingredients
- 2 cups all-purpose flour recommended: Gold Medal Blue Flour (lower protein)
- 1 ¼ tsp baking soda
- 1 tsp table salt
- 1 cup salted butter
- ¾ cup dark brown sugar firmly packed
- 3/4 cup granulated sugar optional: use cane sugar, as listed on the commercial version's ingredients
- 1 ½ tsp vanilla extract
- 2 large eggs
- ¾ cup mini chocolate chips since cookies are thin, these work best
Instructions
- Preheat the oven to 350F. Line two cookie sheets with parchment paper or Silpat (or grease them).
- In a large bowl, stir together the flour, baking soda and salt.
- Melt the butter (I use a microwave at 45 seconds).
- To the sugars, add the melted butter and stir to combine. Add the vanilla and mix until just combined.
- Add the eggs and mix them lightly. Stir in the flour mixture; don't over mix!Gently fold in the chocolate chips. Cover the dough and refrigerate for at least one hour (overnight is fine).
- Using a #60 cookie scoop is recommended (2 tsp). Drop 12 cookies per sheet, spacing at least 2-inches apart.
- Depending on your oven, bake 15-17 minutes until dark brown. Let the cookies cool completely (at least 15 minutes) on a wire rack. The cookies should be crispy. If the first batch doesn't bake as crispy as you prefer (I like mine REALLY crispy), increase by 2 minutes more, per batch, until the cookies are the texture you prefer.
Notes
Recipe source: Adapted from "Tate's Bake Shop Cookbook" by Kathleen King