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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10 out of 5 stars! These cookies were delicious – I followed the recipe exactly and it was perfect. They were a huge hit! Thank you for another great recipe!
These cookies turned out great! They taste just like Tate’s! But be careful if you’re freezing the cookie dough balls. The recipe states you can just cook them from frozen for a few extra minutes and they’ll turn out perfectly. This was not the case for me as they didn’t expand very much and ended up as tiny, thick cookies. So make sure you defrost them properly before baking!
Great recipe! Big hit at my family gathering. This will be my new go to Chocolate Chip cookie recipe.
Made these earlier and were crispy and Tates like. Actually better. I split cake flour with AP flour also added pecans. Seems the only adjustment from regular cookie recipe is the heavier granulated sugar to brown sugar ratio. Will definitely repeat this again!
I have made these cookies several times and they are my family’s absolute favorite. The taste is just wonderful.
wow, amazing cookies! i love a thin, crispy chocolate chip cookie!
Great recipe! I made the cookies a little larger as I used as scoop and adjusted temp from 350 to 375 and the cookies turned out nice!
Hi Jenn,
These sound good! Haven’t tried them yet but I live on Long Island and I have a cookbook put out by Kathleen King (Tate’s original owner) years ago when her bakery in Southampton was still called Kathleen’s. Was wondering if you might like to see the chocolate chip cookie recipe from it if you haven’t already. The book is my mom’s and I know we have it somewhere and I can find it if you’re interested.
We Enjoy your recipes!
Jane
That’s so sweet of you to offer! Don’t spend too much time looking for it, but if you happen to come across the recipe, I’d love to take a peek at it! 🙂
I would LOVE to see that! Is there any way to make that happen, Jenn? (Would you be so kind as to forward it to me?)
Lisa, if she shares it with me, I’d be happy to forward it to you!
Wow! Just WOW! I hardly ever leave reviews but this definitely deserves it. First off…I’ve never had Tate’s cookies, but I don’t think I’ll ever have to. This recipe is the best. If you like a crispy cookie then this chocolate chip recipe is for you! So buttery too! My husband is quite the critic…very opinionated in the kitchen…and he has every right, he is an amazing cook, and he absolutely LOVED these cookies!! So thank you for this recipe, it is divine. And I got exactly 4 dozen cookies from it. Made 2 dozen and froze 2 dozen for baking later.
I know right – March has just ended and um I’ve made these dang things 3 times….I won’t make my chocolate chip and walnut cookies any other way. OMG I could gain a zillion pounds though lol and I’m sorta wanting to make them AGAIN like tomorrow lol.
LOVE these – so did other people I gave a bag to
Followed the recipe except used butter instead of margarine, and did use King Arthur flour. Guittard chocolate chips, no nuts. Oven is consistent (although I had to cook them for 13 minutes), These were quite a disappointment. Not only were they not thin, they were not crispy. Plus, the flavor was slightly off – in fact they tasted somehow like store-bought cookies . So if that’s your thing (I’m not judging) give this a try. Otherwise, I’d say stick with the Nestle’s recipe. And I miss the chopped pecans.