I’ll be honest with you, crispy cookies are not typically my favorite– chewy and gooey will always reign superior in my opinion. But, there is one slight exception to that rule: Tate’s Cookies. Tate’s Bake Shop is a New York-based company that does the thin and crispy style quite well. They can be found on the shelves of most grocery stores and even I’ll admit that they’re one of the best store bought cookies out there. I’d never tried my hand at making this style of cookie before so I thought it just might be time to change that…
The chocolate chip cookie is undoubtedly Tate’s best known creation so that’s what I used for inspiration. It’s pancake-thin and crispy while still maintaining a rich, buttery flavor. With a little research, I discovered that this shape is achieved using very cold butter. The use of a food processor allows you to incorporate the chilled butter without having to cream it into the dough. Trust me, the extra step is worth it!
Whether you’re a diehard Tate’s fan or just a crispy cookie lover, this recipe is sure to become a new favorite. Add it to your holiday baking list or make some with the kids for a special treat. No matter the occasion these Tate’s-style cookies will disappear in no time!
Copycat Tate's Chocolate Chip Cookies
Makes about 36 cookies
10m prep time
11m cook time
- 1 ¾ cup all-purpose flour
- 1 cup light brown sugar, packed
- ½ cup raw cane sugar
- 1 teaspoon salt
- 1 ½ teaspoon baking soda
- 1 cup butter, chilled and cubed
- ¾ cup mini semi sweet chocolate chips
- 1 egg, chilled
- 2 teaspoons vanilla
- Preheat oven to 325 degrees F and line two baking sheets with parchment paper.
- In a large food processor, add flour, brown sugar, cane sugar, salt, and baking soda. Pulse until well combined.
- Add the cold, cubed butter (butter MUST be cold), and pulse until a sandy mixture forms.
- Pour mixture into a large bowl and add the chilled egg, vanilla, and chocolate chips. Mix until a dough forms, kneading if necessary until evenly combined.
- Roll or scoop dough in 1 ½ tablespoon balls and place on baking sheet at least 3 inches apart to account for spread. Chill any remaining dough until ready to bake.
- Bake for 11-12 minutes or until cookies are golden to the center.
- Allow cookies to cool completely before removing from baking sheet.
- Store in an airtight container.
Recipe adapted from Seriouseats.com