Tate’s Bake Shop Chocolate Chip Cookies are thin and crispy, and absolutely delicious. Even if you prefer soft and chewy chocolate chip cookies, you’ll find it hard to resist these buttery cookies filled with yummy chocolate chips and toasted pecans.
I had never heard of Tate’s Chocolate Chip Cookies until recently. I happened to see them at the local Walmart, so bought a package. One bite and I knew that the hype surrounding the cookies was correct – they were really good!
I decided that I had to try my hand at making these delicious cookies. Therefore, I searched the Internet and found two recipes: (1) the Tate’s Bake Shop recipe; and (2) a Tate’s-Style Thin and Crispy Chocolate Chip Cookies recipe.
I initially tried the Tate’s Bake Shop recipe, but must have done something wrong. The cookies were good, but they weren’t thin and crispy. Then, I tried the Tate’s Style recipe. Again, I must have done something wrong. The cookies were thin and crispy, but were incredibly greasy.
Not to be deterred, I tried the Tate’s Bake Shop recipe again – this time using half the recipe. As I’ll explain in a bit, I ultimately ended up with amazing thin and crispy chocolate chip cookies this time. I asked the Master Taste Tester to do a side-by-side comparison of the store-bought cookies and mine. His conclusion was that they basically tasted the same, except that mine had more chocolate chips! Therefore, a success story! Read on to see what I did.
Ingredients for Tate’s Bake Shop Chocolate Chip Cookies
I used the following ingredients: Salted butter, granulated sugar, dark brown sugar, egg, vanilla extract, salt, baking soda, all-purpose flour, semi-sweet chocolate chips, and toasted pecan pieces.
I actually deviated from the original recipe in three respects. First, the original recipe called for a teaspoon of water and a teaspoon of vanilla extract. I omitted the water and instead added two teaspoons of vanilla extract. Second, the original recipe did not call for any nuts. However, I can’t imagine chocolate chip cookies without toasted pecans. Therefore, I added the pecans. Finally, the original recipe called for stirring together the flour, salt, and baking soda. Sometime back, I started adding salt and baking soda to the “wet” ingredients right before adding the flour. My rationale was that the salt and baking soda would be better combined by beating them into the “wet” ingredients. This has consistently worked for me!
I used Gold Medal flour bleached all-purpose flour (blue). The reason was that I had read that the lower protein content of the Gold Medal flour produced lighter and crispier cookies.
I generally use unsalted butter for all of my baking. However, I made a special trip to the store to buy some salted butter which was called for in the recipe. I don’t know whether that made a difference or not.
Making the Dough for Tate’s Bake Shop Chocolate Chip Cookies
First, I creamed together the butter, granulated sugar, and dark brown sugar on medium speed. I only beat the mixture for a minute until it came together. Beating incorporates air into the dough which in turn produces a puffy cookie. Since I didn’t want puffy cookies, I minimized the beating.
Next, I added the egg and vanilla extract. I beat the mixture on medium speed for about 30 seconds, just until the egg and vanilla were incorporated. Again, I didn’t want to introduce too much air.
After that, I added the salt and baking soda. I beat the mixture on medium speed just until the salt and baking soda were incorporated, about 30 seconds.
Then, I added the flour. I beat the mixture on low speed just until most of the flour was incorporated into the dough. This took about 30 seconds.
Finally, I folded in chocolate chips and toasted pecans. I was careful not to over mix the dough.
Finishing the Tate’s Bake Shop Chocolate Chip Cookies
I used my smallest cookie scoop to drop the cookies onto a silicon lined baking sheet. I baked the first sheet of cookies in a preheated 350° F oven for 12 minutes, and was dismayed to see that they looked more like regular chocolate chip cookies than thin and crispy cookies. Therefore, for the second cookie sheet, I wet my hands and pressed the cookie dough to about 3/8-inch thick. This way, the cookies had a head start in spreading.
I baked this sheet of cookies at 350° F for 12 minutes. Perfection!
The picture below shows the difference in the cookies when the dough was not flattened (cookies on the right) versus the cookies when the dough was flattened (cookies on the left).
Therefore, one of the secrets to achieving thin and crispy cookies appears to be giving the cookies a head start in spreading by flattening them before placing in the oven.
The picture below shows a comparison of the store-bought Tate’s Bake Shop Chocolate Chip cookies on the left, and my cookies on the right. The store-bought cookies were about 2-1/2 inches in diameter. My cookies were between 2-1/2 and 2 3/4 inches in diameter!
As I previously indicated, I made half a recipe. I ended up with three dozen amazing thin and crispy chocolate chip cookies studded with toasted pecans. The full recipe, shown below, would have produced six dozen cookies! All I can say is that these cookies are awesome! Yum!
If you like chocolate chip cookies, you should also try the following cookies:
Tate’s Bake Shop Chocolate Chip Cookies
- 1 cup salted butter, softened
- 3/4 cup (5.25 ounces) granulated sugar
- 3/4 cup (5.63 ounces) firmly packed dark brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract (See Tip 1)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups (10 ounces) all-purpose flour (See Tip 2)
- 2 cups semisweet chocolate chips
- 1 cup toasted pecan pieces (See Tip 3)
- Preheat the oven to 350° F. Line cookie sheets with silicon or parchment paper; set aside.
- In a large bowl, cream the butter and sugars on medium speed until they come together, about 1 minute. Add the egg and vanilla. Beat on medium speed just until the mixture is combined, about 30 seconds. Add the salt and baking soda; beat on medium just until combined, about 30 seconds.
- Add the flour; beat on low just until combined, about 30 seconds. Fold in the chocolate chips and toasted pecans. Do not over mix the dough.
- Drop the cookies 2 inches apart onto the prepared cookie sheets using a small ice cream scoop. Flatten cookie dough to about 3/8-inch thick with a wet hand. (See Tip 4)
- Bake in preheated 350° F oven for 12 minutes or until the edges and centers are brown. Allow to cool for 5 minutes on cookie sheet. Remove the cookies to a wire rack to cool completely.
- Yield: 6 dozen cookies.
Chula's Expert Tips
- The original Tate's Bake Shop Chocolate Chip Cookie recipe called for 1 teaspoon of water and 1 teaspoon of vanilla extract. I omitted the water and increased the vanilla extract to 2 teaspoons.
- I used Gold Medal bleached all-purpose flour because of its low protein content. The low protein content minimizes the gluten formation and results in a lighter and crispier cookie.
- The original Tate's Bake Shop Chocolate Chip Cookie recipe didn't call for nuts. However, I added toasted pecans because I love them in cookies. You could definitely omit them. To toast the pecans, spread in a single layer on a baking sheet. Bake in a preheated 350° F oven for 8 or 9 minutes until lightly toasted. Watch carefully.
- My smallest ice cream scoop is about 1 1/8-inch in diameter. If you don't have an ice cream scoop, then you can use a tablespoon to drop the cookies. To ensure round cookies, wet your hands and roll the dropped dough into a ball. Then, flatten the dough with a wet hand to about 3/8 of an inch.