Skip the store and make Copycat Tate's Chocolate Chip Cookies at home! These buttery, thin, crispy cookies are easy to make!
If you enjoy recreating famous cookies at home, don't miss my growing collection of Copycat Recipes, featuring cookies inspired by famous hotels, restaurants, bakeries, and grocery store favorites.
If you've ever picked up a green bag of Tate's Bake Shop Chocolate Chip Cookies, you know they're unlike almost any other chocolate chip cookie. Instead of being thick and chewy, Tate's cookies are famously thin, buttery, crisp, and packed with chocolate chips. They have delicate golden edges, an irresistible crunch, and just the right balance of buttery sweetness.
While testing this recipe, I quickly discovered that the secret wasn't a special ingredient—it was a simple baking technique.
Why I Love This Recipe
- Thin and crispy. If you love crispy chocolate chip cookies, this recipe is for you. Every bite is buttery with delicate, crispy edges and a satisfying crunch.
- Pantry staples. No specialty ingredients needed. Everything can be found in a well-stocked pantry.
- Easy to make: The dough comes together in just a few minutes with one simple trick that creates the perfect texture.
- Perfect for dunking. Their crisp texture makes these cookies delicious with a cold glass of milk.
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Tips & Tricks
- My secret for thin, crispy Tate's cookies. After testing several batches, I discovered that gently flattening each scoop of dough before baking creates the thin, crispy texture Tate's cookies are famous for. It's a simple extra step, but it makes all the difference.
- Bake until golden brown. Unlike soft chocolate chip cookies, these should be baked until they're beautifully golden. That's where the buttery crunch comes from.
- Let cookies cool completely. The cookies become crispier as they cool, so resist the temptation to move them too soon.
Ingredients
- Butter: I always bake with salted butter, but you can use unsalted if you prefer.
- Sugar: A equal ratio of brown sugar and white sugar add flavor and a crisp texture to the cookies.
- Egg: Acts as a binding agent for the cookies.
- Vanilla: The generous amount of vanilla gives these cookies a rich flavor that pairs perfectly with the buttery, crispy texture.
- Baking soda and salt: For leavening and flavor.
- Flour: All purpose flour works well for this recipe.
- Chocolate chips: I use semisweet chocolate chips to closely replicate Tate's chocolate chip cookies.
See the recipe card for full information on ingredients and quantities.
How to Make Copycat Tate's Chocolate Chip Cookies
Step 1: Preheat your oven to 350°F. Line baking sheets with parchment paper.
Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla extract until smooth.
Step 3: Add the salt, baking soda, and flour. Mix just until combined. Add in the chocolate chips.
Step 4: Using a tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Here's the secret: Using the palm of your hand, gently flatten each cookie dough ball into a thin disc. This simple step helps the cookies spread evenly, creating the signature thin, crispy texture that makes Tate's cookies so famous.
Step 5: Bake for 11–12 minutes, or until the cookies are a rich golden brown around the edges and lightly browned across the tops.
Allow the cookies to cool completely on the baking sheet. The cookies will continue to crisp as they cool, giving them their signature buttery crunch.
Store cookies in an airtight container at room temperature for up to one week.
To freeze, place cooled cookies in a freezer-safe container for up to three months. Thaw at room temperature before serving.
Frequently Asked Questions
Tate's cookies are baked thin and until deeply golden brown, creating their signature buttery crunch. Flattening the dough before baking helps recreate that same texture at home.
Yes! Scoop and flatten the cookie dough, then freeze on a baking sheet until firm. Transfer to a freezer-safe bag and bake directly from frozen, adding an extra minute or two to the baking time.
Semi-sweet chocolate chips are closest to the original flavor, but dark chocolate chips are also delicious.
You can, but they won't have quite the same thin, crispy texture. A one-tablespoon scoop creates the most authentic Tate's-style cookie.
Flattening the dough helps the cookies spread evenly in the oven, creating the thin, crisp texture that makes this copycat recipe so similar to the original.
More Copycat Cookie Recipes To Make
Love recreating famous cookies? Be sure to browse my Copycat Recipes collection, where you'll find cookies inspired by famous restaurants, hotels, bakeries, and grocery store favorites. If chocolate chip cookies are your favorite, don't miss my roundup of Famous Chocolate Chip Cookie Recipes, featuring some of the most iconic cookies ever created.
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Copycat Tate's Chocolate Chip Cookies
Ingredients
- ½ cup butter softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 Tbsp. vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 ⅔ cup all purpose flour
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla extract until smooth.
- Add the salt, baking soda, and flour. Mix just until combined. Add in the chocolate chips.
- Using a tablespoon cookie scoop, portion the dough onto the prepared baking sheets.Here's the secret: Using the palm of your hand, gently flatten each cookie dough ball into a thin disc. This simple step helps the cookies spread evenly, creating the signature thin, crispy texture that makes Tate's cookies so famous.
- Bake for 11–12 minutes, or until the cookies are a rich golden brown around the edges and lightly browned across the tops.Allow the cookies to cool completely on the baking sheet. The cookies will continue to crisp as they cool, giving them their signature buttery crunch.
Brandy says
These were a big hit with my family! My daughter loved them so much she wanted to take some to share with friends the night we made them!