Tate’s Copycat Thin & Crisp Chocolate Chip Cookies
This post may contain affiliate links. Read my full disclosure policy. 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. Table of Contents What You’ll Need To Make Thin & Crisp Chocolate Chip CookiesStep-By-Step-InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Thin & Crisp Chocolate Chip Cookies Step-By-Step-Instructions You May Also Like Printable Recipe Reviews “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 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. You May Also Like RecipeComments (40)Add Comment Recipe Comments (40) Add Comment 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 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. 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 Powered by 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 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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