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
Judi says
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.
Suzanne Rosario says
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!
.
Chula King says
Suzanne,
It's good to know that this recipe works with gluten-free flour! Thanks for sharing.
Chula
m g says
Could you use bread flour instead of bleached all purpose flour. I only use unbleached flour to bake with?
Chula King says
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.
Cindy says
Better than the store bought. Thank you. You saved me a ton of money. They’re $7.49 for 12 cookies where I am.
Chula King says
So glad you liked the cookies Cindy!
Chula
CC says
Best chocolate chip cookie recipe ever!!!
Chula King says
Thanks@
Tom B says
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!
Chula King says
Thanks so much Tom!
Tasfia says
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!
Chula King says
Tasfia,
I'm so pleased that this turned out for you and helped satisfy your Tate's chocolate chip cookie cravings!
Chula
Pamela Berger says
I live in Reno, NV. Do I need to change temperature or cooking time for a higher elevation?
Thanks
Chula King says
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
Alex Bogocz says
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 🙂
Chula King says
Alex,
Thanks so much for your comment. Unfortunately, I've not tried making Tate's double chocolate chip cookies. Sorry.
Chula
Aisa Trevino says
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!
Chula King says
I never thought about adding coconut flakes to this recipe, but it sounds yummy!
CHARMAINE VLCEK says
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!
Chula King says
Use room-temperature butter.
Monica Musetti Carlin says
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.
Emily Kennedy says
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.
Chula King says
Yum! Sounds delicious.
Chula
Kathleen C. says
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.
Mary says
Hello, may I omit the nut all together ?
Chula King says
Absolutely!
Myrna says
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.