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.
Jump to:
- The Search for the Perfect Recipe
- Ingredients: Here’s What You’ll Need
- Deviations from the Tate’s Bake Shop Recipe
- Steps: Making the Dough for Half the Recipe
- Finishing the Tate’s Bake Shop Chocolate Chip Cookies
- Frequently Asked Questions
- Recipe Tips and Tricks
- Other Delicious Chocolate Chip Cookie Recipes
- Recipe
The Search for the Perfect Recipe
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 started by searching the Internet for recipes. I found two recipes that looked promising: (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 amazingly thin and crispy chocolate chip cookies.
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: Here’s What You’ll Need
The ingredients used in this recipe are pretty standard for a chocolate chip cookie.
- Butter: Generally, I use unsalted butter in my recipes. However, with the above success, I decided to use salted butter that was included in the Tate’s Bake Shop recipe.
- Sugars: I used both granulated sugar and dark brown sugar in this recipe.
- Flour Plus: I used all-purpose flour with table salt and baking soda added.
- Egg: I included an egg which helped to bind the ingredients together.
- The Flavorings: To add flavor and texture to the cookies, I used vanilla extract, semi-sweet chocolate chips, and toasted pecans.
Deviations from the Tate’s Bake Shop Recipe
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’ve also used White Lily bleached all-purpose flour.
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. Subsequently, I used unsalted butter and increased the amount of salt by ¼ teaspoon.
Steps: Making the Dough for Half the Recipe
- 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 silicone-lined baking sheet. This cookie scoop measured 1-¼ inches in diameter.
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 ⅜-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 between 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 them 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 2-½ inches in diameter. My cookies were between 2-½ and 2 ¾ 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!
Frequently Asked Questions
For thin and crispy cookies, make sure to use softened (not melted) butter, and press the dough balls slightly before baking.
The store-bought Tate’s Bake Shop Chocolate Chip Cookies do not contain pecans. Therefore, it’s fine to omit them from this recipe.
Store the cookies in an airtight container at room temperature. They should stay fresh for up to 1 week.
You can freeze the cookie dough in an airtight container or plastic wrap for up to 3 months. If frozen, let the dough thaw in the refrigerator overnight or for a few hours at room temperature. Then, shape and bake as usual.
Recipe Tips and Tricks
- As I previously indicated, both salted and unsalted butter will work in this recipe. If using unsalted butter, increase the amount of salt by ¼ teaspoon to a total of 1 ¼ teaspoons.
- I used Gold Medal bleached all-purpose flour because of its low protein content. The low protein content minimizes gluten formation and results in a lighter and crispier cookie. I’ve also used White Lily bleached flour.
- I always toast pecans before adding them to other ingredients in my recipes. 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 to ensure that they do not burn.
- My smallest ice cream scoop is about 1 ¼ inches 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 ⅜ of an inch.
- The recipe in the recipe box is for a full recipe that makes 6 dozen cookies. For half the recipe to make 3 dozen cookies, use the following measurements:
½ cup salted butter (1 stick)
⅜ cup (2.63 ounces) granulated sugar
⅜ cup (2.82 ounces) dark brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
1 cup (5 ounces) all-purpose flour
1 cup semi-sweet chocolate chips
½ cup toasted pecans
Other Delicious Chocolate Chip Cookie Recipes
If you like chocolate chip cookies, you should also try the following cookies:
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Recipe
Tate’s Bake Shop Chocolate Chip Cookies
Ingredients
- 1 cup salted butter, softened (See Tip 1)
- ¾ cup (5.25 ounces) granulated sugar
- ¾ cup (5.63 ounces) firmly packed dark brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon table salt (See Tip 2)
- 1 teaspoon baking soda
- 2 cups (10 ounces) all-purpose flour (See Tip 3)
- 2 cups semi-sweet chocolate chips
- 1 cup toasted pecan pieces (See Tip 4)
Instructions
- Preheat the oven to 350° F. Line cookie sheets with silicone 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 ⅜-inch thick with a wet hand. (See Tip 5)
- 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.
- Store in an air-tight container.
- Yield: 6 dozen cookies. (See Tip 6)
Chula’s Expert Tips
- You can also use unsalted butter in this recipe.
- If using unsalted butter, increase the amount of salt by ¼ teaspoon to a total of 1 ¼ teaspoons.
- I used Gold Medal bleached all-purpose flour because of its low protein content. The low protein content minimizes gluten formation and results in a lighter and crispier cookie. I’ve also used White Lily bleached flour
- 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 ¼ inches 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 ⅜ of an inch.
- To make half a recipe, use the following:
⅜ cup (2.63 ounces) granulated sugar
⅜ cup (2.82 ounces) dark brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
1 cup (5 ounces) all-purpose flour
1 cup semi-sweet chocolate chips
½ cup toasted pecans
Hello! I just made these. Very delicious! I thought I’d make a second batch and happened to look at the Nestle Chocolate Chip recipe. As it happens, this Tate’s recipe is the same recipe as Nestle Original on the chip bag. Two exceptions. It has 1/4 less flour and 1 tsp more vanilla.
My Tate’s cookies did not come out that crispy in the middle. I pressed them down too. I will try pressing them down more. And cook them a little longer.
Bringing them in to work tomorrow for my birthday.
Thank you,
SE
Sue, I really like my chocolate chip cookies on the crispy side. I think that having less flour is the key to making them more crispy than the Nestle Original cookies. Hopefully they will crisp up by cooking them a bit longer!
Happy Birthday!
Chula
Hi there,
Do you have the ingredients for the recipe cut in half? I always have a hard time doing the calculations. I’m so excited to try this!
Abby, if you want to cut the recipe in half, here are the ingredient quantities:
1/2 cup salted butter (1 stick)
3/8 cup (2.63 ounces) granulated sugar
3/8 cup (2.82 ounces) light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (5 ounces) all-purpose flour
1 cup semi-sweet chocolate chips
1/2 cup toasted pecans
Excellent recipe! My daughter and I have made these twice in one week..
Dee, Thanks for letting me know!
Chula
Huge Tate’s fan and these are so close, they might pass an aficionado’s blind taste test! Keeper!
Neal, they’re one of my favorites!
Chula
One of my favorite cookie recipes! So good.
Jason, It’s one of my favorites as well!
Chula
I grew up on Long Island and we always had Tate’s cookies at home so when I found this recipe I was thrilled. I made the half recipe version of these as provided in one of your comments and it turned out well. The cookies were *very similar* to Tate’s, however the centers of mine were a wee bit soft. Any idea why that could be? I am still quite pleased with the cookies but am simply curious.
P.S. I used to be an adjunct professor in English & I really appreciate the teaching aspect of your site.
Hi Pooja, I generally like my cookies to be crisp all the way through. One of the things that I routinely do is to flatten dough ball with damp fingers before putting them in the oven. This helps achieve the crispiness. Another thought is to reduce the oven temperature by 10 to 15 degrees and increase the cooking time. Hope this helps!
Chula
I have been trying to make cookies like Tates for quite some time. Finally I found this recioe and had success! Thank you!
Excellent Laura! These are one of my favorite cookies.
Chula
I just made these cookies today, following your recipe and tips to a tee. Made half a batch and they came out great! I’ve been trying to make Tate like chocolate chip cookies for awhile and these are the best. Thanks!
Excellent – so glad that they turned out!
Chula
This recipe is excellent! I finally got crispy chocolate chips! So happy. Is it possible to lessen the sugar to achieve the same result? My family wants a less sweet version. Kindly advise.
I’m sorry Jas, but I haven’t tried the recipe with a reduced amount of sugar. If you do try a reduction, would you let me know how it worked out?
Chula
Wow! Absolutely delicious crispy cookies. I followed the recipes to the t, except forgot to mix egg, vanilla step before adding flour. I mixed everything after creamy :), and used toasted walnuts because I didn’t have pecans. It came out really good and IMO better than Tate’s and this is my first try. I am happy. Chula, thanks for sharing this recipe and the wet hands for molding tip was really helpful for my second batch as I did not use it for the fist sheet.
Bola,
So glad that the cookies turned out crispy and delicious!
Chula
Have you tried making these with gluten free flour? If so, what were the results? (I would be using the Namaste GF flour from Costco, which has Zanthum Gum already added … I’ve found it is the best GF flour!!) Do you think there needs to be anything else changed in the recipe to make it GF?
I’m sorry Faith, but I haven’t made these cookies using gluten free flour. I’d love to know how they turned out, though using gluten free flour.
Chula
I made these cookies today because I LOVE Tate’s cookies. There are so yummy!
Anyhoo, I made the full recipe because I do love cookies and love to share w others.
The first few batches were a bit chewy in the middle. The final were a bit too brown, but so crispy and tasty.
I guess I will need to work on the timing and my oven to find that sweet spot of success. Delicious!!
I forgot to leave a rating 5 stars
Thanks Brenda!
Chula
It came out crispy and really good. I flatten the dough so much so, that it spread the cooked dough covering the pan. Next time I will press down slightly. Also, it came out soft at the center, so I cooked it longer and reduced the temperature, then it became beautifully crispy. Thanks. Good job on creating a copy cat of Tate’s cookies.
So glad that you enjoyed the recipe!
Hi Chula,
I made this great receipe and the cokies came out with great flavor, thin and crispy. I have a question if you could help me with this.
I let them cool after I take them out of the oven like 10-15 minutes and I try them and they are nice and crispy. Then I store them in a plastic hermetic container. And my issue is that on the next day cookies get softer. Is this because they need more cooking?, any tips?.
Thank you and appreciate it.
Hi Chula,
Thank you for sharing this amazing receipe. I just made it and cookies came great in flavor and so crunchy.
I just had one issue, and want to know if you could help me with this. After I take them out from the oven, I let them chill out about 15 minutes, then I try them and they are crunchy and delicious. The remaining cookies after they cool down I put them in a hermetic plastic container and on the next day when I open them and try them, they get soft, this means they need more cooking time?, any tip?.
Thank you and appreciate it.
Hi Andres,
I suspect that the reason that the cookies soften after you have stored them is that somehow the air in your container was humid. I don’t think that they would need more cooking time. I know that putting rice in a salt container keeps it from becoming damp. This could work as well with the cookies.
I’m pleased that the cookies had a great flavor and were crunchy at first!
Chula
I also made them unsuccessfully. Your instructions were great. Definitely think flattening before baking is the key. Made whole recipe and larger which yielded 36 cookies and baked for 17 minutes.
Thanks.
Hello, may I omit the nut all together ?
Absolutely!
First, to the adjunct professor who said she grew up on Long Island and “always had Tate’s cookies at home”: Tate’s cookies have only been around for the past 15-20 years, so I don’t think you had them “growing up” if you are a former professor. Unless you were teaching college while in high school. Perhaps you are thinking of Kathleen’s Bake Shop, which was the former name of Tate’s Bake Shop. I’ve met the owner, Kathleen King, talked with her about why she chose the name “Tate’s” (her father was once a po-TATE-o farmer, and the was his nickname), and asked her how she achieved the unique texture of her original wonderufl “Kathleen’s Bake Shop” cookies, which were even better than Tates’s, if you can imagine. The only think I can share here that she revealed to me is that her bakery uses convection ovens which dry out the dough and almost “toast” the cookie, giving it a consistent texture throughout – no chewy or soft middles in her cookies. Another “secret”, but I don’t know the exact ratio, is that her first iteration (Kathleen’s Bake Shop version) used half butter and half margarine. She wouldn’t reveal the margarine, and I tried several, but now she uses all butter in the Tate’s version of her cookies, they don’t taste quite as good as the ones made with butter and margarine. And water also plays a role in the spreading of the dough, but also in enveloping the chips with the cookie dough so they don’t stick out of the dough sharply when done.
I love this recipe! I leave out the pecans, and I also sprinkle a tiny bit of sea salt on top before I bake them.
Yum! Sounds delicious.
Chula
They came out great! Mostly crispy but still too big and thick. I added a splash of water to the dough recipe to thin them out a bit more. I need to use less dough for each cookie next time for a smaller cookie and yo yield 3 dozen. I got about 16 cookies from the 1/2 recipe. I will make them again for sure…adding a pinch of cinnamon.
I have a question and not a comment. What temperature is the butter? Some recipes say cold butter, some say room temp and some even say melted butter. I feel this is important. Thank you!
Use room-temperature butter.
OH MY THESE COOKIES ARE DELICIOUS!!!
I added about 1/4c toasted coconut flakes because I love coconut and it worked very well. Otherwise I used the half recipe to a T and they turned out PERFECTLY. Thank you for this recipe!
I never thought about adding coconut flakes to this recipe, but it sounds yummy!
Hi! It’s been a while since I had a Tate’ cookies, missed them a lot, so I was so happy to find your site!! I tried your recipe and the results was absolutely perfect. I was wondering if you’ve ever tried to make Tate’s double chocolate chips cookies? I would really love to try to bake them. Any suggestions would be appreciated 🙂
Alex,
Thanks so much for your comment. Unfortunately, I’ve not tried making Tate’s double chocolate chip cookies. Sorry.
Chula
I live in Reno, NV. Do I need to change temperature or cooking time for a higher elevation?
Thanks
Hi Pamela,
Unfortunately, I don’t have any experience in making these at a higher altitude like you have in Reno. I would suggest, however, that adjust the time/temperature as you would with other cookie recipes to compensate for the altitude. Sorry I couldn’t be more helpful.
Chula
I love Tate’s chocolate chip cookies, my only favourite one Then I came to Canada and it’s not so readily available, I missed them, so I thought of baking them and found this recipe. I just baked these crispy thin cookies! And they are everything I hoped they’d be! Thank you so so much for this recipe! I don’t like nuts so I didn’t add them to the recipe and baked the cookies for 14mins for the perfect crunch! Also I didn’t have dark brown sugar, I just used the normal brown sugar I had, and still they turned out so perfect! I can’t appreciate enough! This is the best chocolate chip cookie I ever baked! I love how thin and crunchy they are. And they do help me meet. My Tate’s chocolate chip cookie cravings!
Tasfia,
I’m so pleased that this turned out for you and helped satisfy your Tate’s chocolate chip cookie cravings!
Chula
I texted the link to your recipe to my wife’s phone and she made us a half batch. We love Tate’s cookies. Yours are better! Thanks for sharing!
Thanks so much Tom!
Best chocolate chip cookie recipe ever!!!
Thanks@
Better than the store bought. Thank you. You saved me a ton of money. They’re $7.49 for 12 cookies where I am.
So glad you liked the cookies Cindy!
Chula
Could you use bread flour instead of bleached all purpose flour. I only use unbleached flour to bake with?
You could use unbleached all-purpose flour in this recipe. I’ve not used bread flour in this recipe. However, I don’t think that bread flour would produce the same cookie because of its high protein content.
I made them with King Arthur GF flour. I haven’t tried Costco’s, but King Arthur, Bob’s Red Mill, and Krusteaz measure-for-measure gluten-free flours are all excellent.
The cookies were amazing! Mine were a little softer in the middle, but I didn’t bake them for quite as long as recommended. Thanks for a great recipe!
.
Suzanne,
It’s good to know that this recipe works with gluten-free flour! Thanks for sharing.
Chula
Just tried Tates cookies and went looking for a recipe and yours really is close. They also come close to my boys’ great grandmother’s recipe so I’m sure they’ll be excited! And you’re right. I forget to smush my second batch and it did make a difference….thanks for working in this.
OMG these are soo good! I amke these a lot for my family! 10/10 or 5/5!!!
Delicious!! They came out perfectly. My husband loves Tate’s, and I will make these now instead. They are better and cheaper. 🙂 Thank you for the recipe!
Excellent Mary. Thanks so much!
Chula
AMAZING!! SO DELICIOUS AND JUST AS GOOD AS TATES–CANNOT TELL THE DIFFERENCE OTHER THAN THESE BEING FRESH OUT OF THE OVEN SO THEY’RE EVEN BETTER!!
Try using exam gloves to flatten the cookies and it will omit it sticking to your hands and will flatten nicely, also adding rice krispies will give it a extra crunch, haven’t made them yet but will not be adding the pecans as I hate that nut, might try mac nuts
how can you make these without butter?
Devi,
I’m sorry, but I’ve not made these cookies without butter.
Chula
Hi, I am planning to make these to put with teacher holiday gifts, so I haven’t made them yet. When I bake, can I put multiple sheets in together or only 1 sheet at a time?
Rachel,
It really depends on your oven. I never bake stuff on the bottom shelf of my oven because the bottoms tend to over-brown. If however, you routinely bake stuff on both of your oven shelves, then you could certainly bake multiple sheets.
Chula
Hi, this is the first recipe I’ve found that looked like it might work for crispy cookies, I’m trying to make a vegan version, so I just subbed some aquafaba for the egg. They were definitely thin, but I think I used a bit too much vegan butter, so they’re too soft. Will update the next time I use this recipe
Can’t wait to see your update!
Chula
Just made these wonderful cookies a couple days ago, and they are super close to Tate’s if not better!
I divided the batter into 2 batches to test temperature and time, with #1 batch as per the recipe exactly, and the #2 batch using a 325 degree oven, baking for 15 minutes. Both tasted great, but #1 was crispy outside, with a very slight chewiness inside. #2 was crispy all the way through. I kept trying to compare both side by side for a couple days, and still haven’t made up my mind which one I like better. My new favorite chocolate chip cookies!
Rick,
I’m definitely going to try your #2 batch at 325° for 15 minutes! I like my cookies crispy!
Chula
Dear Chula,
I like all kinds of cookies, crispy, chewy – I love making and eating them all. And your recipe is the tops! I ate the whole two batches up the last few days, just could not stop eating them. Now I’m eager to make more! So sorry I forgot to put my rating on my earlier post, but these cookies surely deserve 5 stars!
Happy New Year!!
Rick
Thanks so much Rick.
Happy New Year to you!
Chula
I brought this cookies from the US to my boyfriend here in Mexico and he told me he LOVED THEM!
I am happy I was able to find the recipe. I will try to make them as a gift for Valentine’s Day!!
I’m so pleased that the recipe worked for you!
The best
These are wonderful- tjanknyiu! Have you thought of doing your own take on Tate’s lemon cookies?
Hi Debs,
So glad that you liked the recipe!
Actually, I have thought about trying the Tate’s lemon cookies, but haven’t done it yet. My daughter is a total fan of anything lemon.
Chula
Thanks Patricia!
Chula
Absolutely fabulous knock off of Tate’s thin style crispy cookies! I live on Long Island and have loved Tate’s since first trying them a decade ago. I will definitely be making this recipe again and again.
Just baked them. They are really good, but next time I will be using unsalted butter, they don’t taste salty though.
Chula—thank you for sharing such a wonderful recipe! Just baked these for a friend’s housewarming in San Francisco and everyone was so impressed (I sent multiple people your link). How could I modify this recipe to taste more like the Tate’s Double Chocolate cookies? Thanks a million!!!
With love from the city by bay,
Bri
Bri,
I’m so pleased that the recipe turned out for you! Unfortunately, I’ve not had Tate’s Double Chocolate cookies, so really don’t know how the chocolate chip recipe could be modified. Sorry!
Chula
I accidentally grabbed bread flour instead of regular. They came out delicious and crispy thin. Someone asked if you could use bread flour. I say, GO FOR It.
Pat
Thanks Pat for the information regarding bread flour!
Chula
Just made this recipe & it’s a keeper! Wow! I’m from Long Island NY & would treat myself to Tate’s cookies before they went nationwide & I have to say, your recipe is just like the original Tate’s I used to love! I will be making these often. The hubby loves them too! Thank you for sharing your recipe.
So glad you liked the recipe Marcie!
Chula
Hi. Cbula,
All
Set the make these cookies. Tates are my son’s favorite. As a college freshman, I wanted to make a bunch for him and his friends. How should I store them? I read about putting rice in the container. Would rather not do that. Also how would these cookies be as ice cream sandwiches?
Thank you
Hi Hilary,
I store the cookies in an airtight container (no rice). They stay crispy for 3 to 4 days. If you want the cookies to stay fresh for a longer time, you might try freezing them – place in a single layer in the freezer. Once frozen, store in an airtight container in the freezer. Let come to room temperature before serving. Another idea would be to portion the cookie batter and freeze the uncooked cookie batter. Then bake the cookies right before you need them.
These cookies are thin and crispy and would tend to break if used for ice cream sandwiches. Also, the regular sized chocolate chips would be like little bricks when frozen. I find that thick and chewy cookies with mini chocolate chips work best for ice cream sandwiches.
Chula
I’ll confess I couldn’t believe I didn’t have an egg in the house and had to use egg replacement. These are better than Tates. Ijs Maybe it’s the chips I used. All I know is this is fantastic! Thank you! Oooh the second batch is ready. Gotta run!
Thanks so much Sharon. I’m so glad that the egg replacement worked!
Chula
Just did not read all the comments however if you use the double layer baking sheet you get a softer inside. The old type one layer cookie sheet sometimes “burns” cookie bottoms but the center is fully ctisp
These are delicious! I love Tate’s chocolate chip cookie with walnuts. I did have a huge bag of pecans on hand so I made them. OMG!! These are amazing! I didn’t have the patience to wait until they were completely cooled to taste them. So crispy & the chocolate chips were gooey and yum! I did try another after they cooled and the chips were still gooey and the cookie perfectly crisp! This will be my go to recipe from now on!!
Can these be frozen after completely cooled. I made them for Christmas and there’s still 2 weeks to go and I know they won’t be here if I just store without freezing
Hi! Just made these cookies. I love tates and was very excited to make these! However, my cookies spread out like crazy and became just a cookie sheet. Any idea why this is? They still taste great, but sad they spread out so much.
Madelyn,
I’m so sorry that the cookies spread. My guess is that you didn’t use enough flour. It’s really important with my recipes that you weigh the flour as opposed to measuring it as you normally would. The reason is that there is a lot of variability in the quantity of flour depending on how it’s measured. Weighing eliminates that variability!
Chula
Laura,
I’ve not frozen these particular cookies. However, I have frozen other cookies with good luck, so I would guess that freezing would work well for these.
Let me know how it works!
Chula
Thanks Laura!
Chula
I haven’t tried this recipe yet, but wasn’t the whole point of the Tate’s recipe for people who needed a gluten-free cookie?
Had you tried making them with the rice flour? I would be interested to know if that works also; I would definitely make them then!
I haven’t tried making these cookies gluten-free, so don’t know whether rice flour or another type of gluten-free flour would work for this recipe.
Sorry.
Chula
High Altitude Feedback. Huge Tate’s fan and this recipe delivers the same crispy delightful flavor. Appreciated the guidance for mixing and the basis for not overdoing it! Reduced the chocolate chips by half. After testing several batches, baking for 11 minutes at 350 in the Mile High City rendered perfection!! Thanks for sharing:)
Thanks so much for the “High Altitude Feedback” Marianne!
Chula
Hey Chula,
Kathleen Kings Tates cookies get upwards of 6 months shelf life after they are baked and packaged and sent out to the stores, will these cookies be the same if they are packaged in a protected atmosphere? (modified atmosphere packaging)?
DEEV,
I’m afraid that I don’t have any experience in using modified atmosphere packaging.
Sorry.
Chula
Very very close to tasting like Tate’s! After carefully reading the reviews, I baked them in my convection oven, that was the onlly think I changed from the recipe. They came out beautifully crisp. I used walnuts but left the pieces too large compared to Tate’s. These cookies have the delicious, caramel after taste just like Tate’s. Good job Pudge Factor and thank you!
So I am Making these cookies in literally about 15 minutes letting my cold butter soften a bit. I put 5 star because I love this beautiful and yummy food blog. Also should try the ricotta cheese recipe you guys it’s Devine. I’m 22 years old now and I was scrolling through the comments and saw a rather rude comment from 2020. I wanted to address it respectfully. The writer was Kathleen C. And it made me sad that adults older than mean can Clarke a sweet post and be cruel about it. The comment read you certainly couldn’t have had tates cookies it’s only been around 15 years… well Mrs Kathleen C. In 2020 when you wrote the rude comment tates had been around 20 years not 15 sense it started in the year 2000, and Kathleen king has been making her world famous cookies for sale sense the age of 21 and the year would have been 1980. Then you stated unless you were a college professor in High School……..Maybe he or she was there are some very exceptional high schoolers on the planet called Earth. I just felt that your message Kathleen C. Was very rude, stuck up and obnoxious and borderline bullying. Please before you ever post anything. Try to think how your rudeness can affect the lives of others before posting it.
And for all the people out there. You don’t have to live in a mansion on Long Island, or a penthouse in Manhattan to be happy. Nor do you have to be invited to every gala or ball in the blue book (NY knows what I mean) You can be happy by just having love in your home and good food on your table to bring back the sweet aromas of family gatherings gone with the wind. I hope one day I can be a multimillionaire, but until then I’m more than blessed to have a One bedroom apartment in Hendersonville TN barely getting by. I have so much love, and that’s worth more than all the money in the world. Be kind even when others aren’t❤️ Have a Blessed Day
Great replication of Tate’s cookies…even better! Follow the recipe to a tee and you’ll be delighted.
So glad the recipe worked for you Greg!
Chula
Hello! I made these (full recipe) and they turned out pretty well. I followed all the directions to a T -besides the nuts, which I left out. They were a bit oily though. They were crispy on the edges but chewy near the center. As I had multiple trays, I tried cooking them 1 & 2 min longer but that resulted in them being crispy, but overdone. They still tasted good but was hoping for a crispy cookie.
Is there anything I can do differently to make them less greasy and also more crispy? Thanks so much!
Hi Lulu,
On one of my attempts at making these cookies, I ended up with somewhat greasy cookies. The only thing I can think of that would produce greasy cookies is using melted butter instead of room-temperature butter. However, I used room-temperature butter, so I don’t know what caused the greasiness. I like thin and crisp cookies and found that by flattening the dough somewhat before baking the cookie helped achieve a cookie that was crisp throughout. I included that in the recipe, so I’m unsure why your cookies were not crispy. The only other thing that I can think of is the importance, at least for me, of weighing the ingredients, especially the flour and the sugars. Through the years, I’ve found that the quantity of flour and sugar that is added to a recipe can vary greatly based on the way that they are measured. Otherwise, I’m at a loss as to why the cookies didn’t turn out as you had hoped.
I’m sorry!
Chula