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.
Watch How to Make These Delicious Cookies
Jump to:
- Watch How to Make These Delicious Cookies
- 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, so omitting them from this recipe is fine.
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
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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)
Video
Tips/Notes
- 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
Andres Dib says
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.
Chula King says
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
Andres Dib says
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.
Tami says
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.
Chula King says
So glad that you enjoyed the recipe!
Brenda says
I forgot to leave a rating 5 stars
Chula King says
Thanks Brenda!
Chula
Brenda says
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!!
Faith P says
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?
Chula King says
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
Bola says
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.
Chula King says
Bola,
So glad that the cookies turned out crispy and delicious!
Chula
Jas says
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.
Chula King says
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
Howie says
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!
Chula King says
Excellent - so glad that they turned out!
Chula
Laura G says
I have been trying to make cookies like Tates for quite some time. Finally I found this recioe and had success! Thank you!
Chula King says
Excellent Laura! These are one of my favorite cookies.
Chula
Pooja Di Giovanna says
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.
Chula King says
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
Jason says
One of my favorite cookie recipes! So good.
Chula King says
Jason, It's one of my favorites as well!
Chula
Neal says
Huge Tate’s fan and these are so close, they might pass an aficionado’s blind taste test! Keeper!
Chula King says
Neal, they're one of my favorites!
Chula
Dee says
Excellent recipe! My daughter and I have made these twice in one week..
Chula King says
Dee, Thanks for letting me know!
Chula
Abby S. says
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!
Chula King says
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
Sue says
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
Chula King says
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