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
- Quick Look at the Recipe
- 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
- In Cases You Were Wondering
- PudgeFactor's Test Kitchen Tips
- Other Delicious Chocolate Chip Cookie Recipes
- Recipe
Quick Look at the Recipe
What it is: Thin, crisp, buttery chocolate chip cookies inspired by Tate's Bake Shop, with toasted pecans added for extra flavor and crunch.
Prep time: 10 minutes
Bake time: 12 minutes per batch
Oven temperature: 350°F
Yield: About 6 dozen cookies
Key technique: Flatten the scooped dough to about ⅜-inch thick before baking. This gives the cookies the head start they need to spread into that characteristic thin, crispy shape.
Make a half-batch: The recipe works especially well as a half-batch, yielding about 3 dozen cookies (half-batch recipe below).
Storage: Keep in an airtight container at room temperature for up to one week
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 beat the mixture for only 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 beat it as little as possible.
- 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 find they looked more like regular chocolate chip cookies than thin, crispy ones.
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 secret to achieving thin, crispy cookies seems to be giving them a head start by flattening them before baking.
The picture below compares the store-bought Tate's Bake Shop Chocolate Chip cookies on the left with 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 below would have produced six dozen cookies! All I can say is that these cookies are awesome! Yum!
In Cases You Were Wondering
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.
PudgeFactor's Test Kitchen Tips
- 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 (4 ounces, 113 grams) salted butter (1 stick)
⅜ cup (2.63 ounces, 75 grams) granulated sugar
⅜ cup (2.82 ounces, 80 grams) dark brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
1 cup (5 ounces, 142 grams) all-purpose flour
1 cup (6 ounces, 170 grams) semi-sweet chocolate chips
½ cup (2 ounces, 57 grams) 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 (8 ounces, 227 grams) salted butter, softened (See Tip 1)
- ¾ cup (5.25 ounces, 149 grams) granulated sugar
- ¾ cup (5.63 ounces, 160 grams) 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, 283 grams) all-purpose flour (See Tip 3)
- 2 cups (12 ounces, 340 grams) semi-sweet chocolate chips
- 1 cup (4 ounces, 113 grams) 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 overmix the dough.
- Drop the cookies 2 inches apart onto the prepared cookie sheets using a small ice cream scoop. Flatten the cookie dough to about ⅜-inch thick with a wet hand. (See Tip 5)
- Bake in a preheated 350° F oven for 12 minutes or until the edges and centers are brown. Allow to cool for 5 minutes on a cookie sheet. Remove the cookies to a wire rack to cool completely.
- Store in an airtight 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, 75 grams) granulated sugar
⅜ cup (2.82 ounces, 80 grams) dark brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
1 cup (5 ounces, 142 grams) all-purpose flour
1 cup (6 ounces, 170 grams) semi-sweet chocolate chips
½ cup (2 ounces, 57 grams) toasted pecans
JQB says
Delicious!! These are even better than the real Tate’s. I may have to eat all of them in one sitting.
Chula King says
Glad you liked them!
Chula
Meg says
These cookies are awesome. Forget about Tates store bought. I had to cook the them longer than the recipe said but other than that the recipe was quick and easy.
Chula King says
Thanks Meg!
Chula
Bruce says
I just made them again, and they are perfect this time. As I had suspected, I flattened them too much the first time. The recipe says to flatten them to 3/4", so be sure not to let them get any thinner than that. Also, be sure not to underbake them, or they will be chewy in the center (but still delicious).
Chula King says
Excellent!
Bruce says
These are delicious, and very similar to Tate's, but a little too brittle. It's possible that I flattened them too much. Next time I'll try leaving them a little taller.
I'm confused about your instructions for mixing by hand, because you emphasize mixing air into the dough, but in the instructions for an electric mixer, you emphasize minimalizing the air. Anyway, I mixed them by hand, and not as long as you said, so that might be the problem.
I will definitely try these again, because they are the closest to Tate's I've found.
By the way, Tate's makes a chocolate chip walnut cookie, too, so adding nuts is definitely authentic.
Chula King says
Hi Bruce,
Sorry for the confusion. The reference to mixing by hand refers to one of the recipes that I looked at that required one to mix the dry ingredients together. For the actual recipe, I used an electric mixer for everything except for folding in the chocolate chips and the pecans. I do think that it's important, though not to over beat the mixture.
You're right about the chocolate chip cookies with walnuts!
Chula
Laura says
Would mixing the batter by hand change anything? I don’t have an electric mixer or beater.
Chula King says
Hi Laura,
Yes, you can make this recipe without an electric mixer by creaming the butter and sugars by hand. While an electric mixer makes the process faster, achieving the desired texture is possible with manual effort. Here's how you can do it:
(1) Ensure your butter is at room temperature. It should be soft enough to press easily with your finger but not melting. This consistency allows for easier mixing and better incorporation with the sugars.
(2) Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Using a sturdy wooden spoon or a silicone spatula, mix the ingredients together. Vigorously stir and mash the mixture against the sides of the bowl to combine. Continue this process for about 5 to 7 minutes until the mixture becomes light, fluffy, and pale in color. This step is crucial as it incorporates air into the dough, contributing to the cookies' thin and crispy texture.
(3) Once the butter and sugars are well-creamed, proceed with the recipe by adding the egg, vanilla extract, and other ingredients as directed. Mix each addition thoroughly by hand until fully incorporated.
Hope this helps!
Chula
Sarah McCoin says
Took two dozen to the Foxhunt Breakfast. (After the meet, we have a gather of riders and guests who share food delights and chat about the morning hunting = Hunt Breakfast). They were gone in a flash. Now working on a second batch for our own stash. Great recipe ~~ Thank you. ~~ SMcCoin
Chula King says
Thanks so much Sarah. I'm so pleased that the recipe turned out for you!
Chula
Chris says
Made these with my cousin (half batch), and at home myself (full batch) a few weeks later. They turned out perfectly, though I did have to let them cool to room temp, then bake in the toaster oven 14 minutes at 260 to get the full crisp effect. I sent most of the full batch to a friend in Florida, who said that they tasted better than Tate's! I am wondering how much cocoa to add to this recipe to make them a double chocolate chip? Tate sells those as well, and I'd like to give that a shot. Thanks for posting, I appreciate the work you went through to perfect this recipe!
Chula King says
Hi Chris,
I'm so glad the recipe worked out for you. I've not tried making the cookies double chocolate chip. However, since cocoa powder has a similar consistency to flour, you would probably need to reduce the amount of flour by the amount of cocoa that you add. For example, if you added 1/2 cup of cocoa powder, you could probably need to reduce the amount of flour by 1/2 cup. Since, I've not done this, though, I don't know if it would work.
Sorry I couldn't have been more help. If you do try to adjust the recipe to make the double chocolate chip cookies, I'd love to know how they turned out.
Chula
Figs says
Delicious. I made them with GF flour and they came out perfect! Thanks for the recipe!
Chula King says
I'm so glad to know that the recipe works with GF flour. Thanks for letting me know!
Chula
Adilia Vargas says
Can’t wait to try this recipe. Thanks for posting it.
Chula King says
Hope they turn out as good for you as they do for me!
Chula
Heather says
Great tasting recipe, but cookies were not crispy like Tates. I found it works better if you use half browned butter and half shortening (Crisco) and the increase the white sugar to 1 cup, decrease brown sugar to half a cup. Same great taste but a nice crispy cookie!
Chula King says
My cookies are consistently crispy - sorry that your cookies didn't turn out as expected. Thank, though, for the suggestion Heather.
Chula
Uma says
OMG,
This recipe is just amazing !
My son loves Tates chocolate chip cookies . And I have been searching for a copy cat Tate recipe and this recipe is the best !
I have made them multiple times and got great reviews from my son and mu neighbor, extended family and co workers.
Now I bake these cookies almost every week !
Chula King says
Excellent Uma. Thanks so much for letting me know that the recipe worked out for you.
Chula
Deserae Guerrero says
Hi I have been following this recipe. The first time I made these came out just right. The last few times have been very cakey and not crispy. Do you know what I am doing wrong? I am so sad!
Chula King says
Hi Uma,
So sorry your cookies turned out cakey. However, it souunds like you added too much flour. I always weigh the flour and include the weight in the recipe. The actual quantity of flour can vary considerably depending on how one measures it.
Chula
Kristina Nairn says
We loved these!! We omitted the nuts and used mini chocolate chips (10oz bag) and probably scooped ours twice as big making only 6 per sheet. It still made 29 cookies total and they were so good! Crispy and buttery and difficult to eat just one! I will definitely make them again!
adalyn says
these were delicious!! my whole family is already half way through the batch in one day! we can’t stop eating!!!
Chula King says
So glad your family liked the cookies Adalyn!
Chula
Eleanor Calderwood says
THESE ARE SO GOOD!!! Thanks so much for sharing this recipe!
Chula King says
So glad you liked the recipe Eleanor!
Chula
Barb Passo says
Cookies are yummy. Today I made the executive decision to flatten the cookie using the bottom of flat-bottomed one-third measuring cup which was an excellent idea. I wet the bottom, flattened and re-wet as needed. Quicker than using my hand. Perfection achieved
Chula King says
Thanks so much for the excellent hint Barb!
Chula
93aekhrk says
amazing simply
Chula King says
Thanks!
Daniel says
I want to give this recipe 5 stars, but I'm afraid of misleading others.
I followed the instructions, and these cookies turn out flat, almost like tuiles.
The taste is fantastic, though.
What helps (at least a tiny bit) is kicking the temp up to 380°F, and cooking them on the top rack--still too thin, though, and less substantive than Tate's (again, they're more like tuiles than cookies).
Maybe I did the recipe wrong, IDK.
Chula King says
Daniel,
I'm so sorry that the cookies turned out flat. The only thing that I can think of is that you didn't use enough flour. I always include the weight of the flour because there are so many different variations in how one measures it.
Chula
JANE LANDON says
Love the cookies but my question is do you want a cup of flour which is 4.25 ounces or the 5oz as recipe states?
Chula King says
Hi Jane,
I use 5 ounces per cup of flour in this recipe, per the Julia Child approach!
I know that flour measurements can vary significantly depending on how the flour is measured, so I parenthetically include the weights that I use.
Chula