Tate’s Copycat Thin & Crisp Chocolate Chip Cookies
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These thin and crisp chocolate chip cookies are every bit as delicious as Tate’s famous Bake Shop’s.
If you’re a fan of the famous Tate’s Bake Shop Signature Chocolate Chip Cookies, you’ll love these crisp chocolate chip cookies. Made with more butter and sugar than classic chocolate chip cookies, they are thin, delicately crunchy, and ridiculously good. Pastry chef Stella Parks makes her version differently than I do but describes them best: “Thin and crispy chocolate chip cookies are the Pringles of dessert, so rich and crunchy and light that it’s hard to stop at half a dozen, let alone one.” This recipe makes a ton of cookies. It halves easily but you might as well make the whole batch – the cookies keep well for at least a week and are ideal for gift giving.
“Wow! Just WOW! I hardly ever leave reviews but this definitely deserves it…This recipe is the best. If you like a crispy cookie, then this recipe is for you!”
What You’ll Need To Make Thin & Crisp Chocolate Chip Cookies
- All-Purpose Flour: Provides the base for the cookies. To ensure you’re using the correct amount of flour, spoon it into the measuring cup and level it off. I recommend King Arthur brand.
- Baking Soda: Helps the cookies rise just slightly, contributing to their thin and crunchy texture.
- Butter: Adds richness and flavor while contributing to the cookies’ crispy quality.
- Granulated Sugar and Light Brown Sugar: Sweetens the cookies, helps create a crisp exterior, and adds a subtle caramel flavor.
- Eggs: Bind the ingredients together and contribute to the cookies’ structure.
- Vanilla Extract: Enhances the flavor of the cookies with its warm and aromatic notes.
- Semisweet Chocolate Chips: Add bursts of chocolatey goodness throughout the cookies, enhancing their flavor and texture. Use best quality such as Ghirardelli.
- Jump to the printable recipe for precise measurements
Step-By-Step-Instructions
Add the flour, baking soda, and salt to a small bowl.
Whisk to combine.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter with both sugars.
Beat on medium speed until light and fluffy, a few minutes.
Add the eggs and vanilla.
Beat until well combined, about 1 minute.
Add flour mixture.
Mix on low speed until just combined, then add 1-3/4 cups of the chocolate chips.
Mix on low speed until evenly combined.
Drop heaping tablespoon-size balls of dough about 2 inches apart on the prepared baking sheet. (Do not make the cookies too big or they will spread into one another.) Dot each cookie dough with a few of the remaining chocolate chips.
Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. (You will have more consistent results baking the cookies one sheet at a time, but if you’d like to use two racks, set the racks in centermost positions, and bake for 12 to 14 minutes, rotating the pans midway through.)
Let cool on baking sheet 1 to 2 minutes, then transfer to a wire rack to cool completely.
The cookies will keep in an airtight container for up to a week.
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Tate's Copycat Thin & Crisp Chocolate Chip Cookies
These thin and crisp chocolate chip cookies are every bit as delicious as Tate’s famous Bake Shop’s.
Ingredients
- 2½ cups all-purpose flour, spooned into measuring cup and leveled-off (preferably King Arthur brand)
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2½ sticks (1¼ cups) unsalted butter, room temperature
- 1 cup granulated sugar
- ¾ cup (packed) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (12 oz) semisweet chocolate chips, best quality such as Ghirardelli, divided
Instructions
- Preheat oven to 350°F. Set an oven rack in the center position. Line a 13 x 18-inch baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter with both sugars on medium speed until light and fluffy, a few minutes. Add the eggs and vanilla and beat until well combined, about 1 minute. Add flour mixture; mix on low speed until just combined, and then mix in 1¾ cups of the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on the prepared baking sheet. (Do not make the cookies too big or they will spread into one another.) Dot each cookie dough with a few of the remaining chocolate chips.
- Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. Remove from oven, and let cool on baking sheet for a few minutes. Transfer to a wire rack, and let cool completely.
- Make-Ahead/Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)The baked cookies will keep in an airtight container at room temperature for up to one week, or frozen for up to 3 months.
- Note: You will have more consistent results baking the cookies one sheet at a time, but if you'd like to use two racks, set the racks in centermost positions, and bake the cookies for 12 to 14 minutes, rotating the pans top to bottom and front to back midway through.
Nutrition Information
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- Per serving (60 servings)
- Serving size: 1 cookie
- Calories: 103
- Fat: 6 g
- Saturated fat: 3 g
- Carbohydrates: 13 g
- Sugar: 8 g
- Fiber: 0 g
- Protein: 1 g
- Sodium: 53 mg
- Cholesterol: 16 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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So delicious!! Tastes just like Tates!
I thought I’d finally found a thin, crisp cookie. I followed the recipe exactly, and only the edges were crisp. They weren’t thin at all.
Delicious cookies! I recently bought a bag of Tates cookies and we fell in love with them. The only drawback was how few cookies were in the bag.
I figured there would be copycat recipes online and luckily, I started with this one.
Very easy to make with ingredients I had on hand. I did have mini chips, but they seemed to work fine.
I did cut the baking time to 8 minutes, but I have a new oven and am still trying it out.
These cookies are absolutely delicious and I don’t think I’ll make any other chocolate chip recipe again. Thanks for a great recipe.
Another perfect recipe! I was searching for a crisp cookie like my husband loves. This chocolate chip cookie recipe is perfectly crisp and also delicious. Thanks again, Jenn.
These are delicious and easy to make—however, you might consider editing the recipe just slightly to avoid a misunderstanding. I am an experienced baker and mis-read the specification of how much butter—I read it as 2 half cup sticks and not 2 1/2 sticks of butter! Maybe it is just my holiday-approach-tired eyes–but I think that this would be easy to mis-read and could be edited to ‘two and a half’ sticks (1 1/2 cups) of butter’ to avoid someone else making the same mistake—thankfully I realized at the stage of creaming butter and sugars—so all was not lost–Thank you Jenn for another wonderful recipe–and thank you for the opportunity to offer this feedback–
The recipe said makes 80 cookies – I barely got 48 out of it!!
Hi Judy, I’m so sorry about that! I think I’m going to need to re-look at the recipe and see if I got something wrong – stay tuned!
I also got much fewer than 80 (about 54 for me), but they were delicious!
I love Tate’s gluten-free chocolate chip cookies! Any chance these could be made gluten-free?
Hi Terri, I haven’t made a gluten-free version of these so I can’t say for sure, but I think it’s worth a try! Please LMK how they turn out if you try it. 🙂
Thank you for the recipe, looking forward to making it. Quick question, I use dishers when baking for consistent size. If you used a disher, what size did you use?
Hi Carol, I’d recommend a #50. Hope you enjoy the cookies!
This recipe is amazing. It tastes just like the Tate’s cookies you buy in the store. The edges were crispy and the center was soft and chewy. Adding this to my holiday cookie box. Thank you Jenn.
I’ve been looking for a recipe that makes crispy chocolate chip cookies. Made them for my grandchildren ( and me). Perfect. None left . U nailed it. Thank u. Charlotte
Oh my,these are the best.Ask my grandchildren! They would have inhaled them if they could!