Tate’s Copycat Thin & Crisp Chocolate Chip Cookies

These thin and crisp chocolate chip cookies are every bit as delicious as Tate’s famous Bake Shop’s.

If you’re a fan of the famous Tate’s Bake Shop Signature Chocolate Chip Cookies, you’ll love these crisp chocolate chip cookies. Made with more butter and sugar than classic chocolate chip cookies, they are thin, delicately crunchy, and ridiculously good. Pastry chef Stella Parks makes her version differently than I do but describes them best: “Thin and crispy chocolate chip cookies are the Pringles of dessert, so rich and crunchy and light that it’s hard to stop at half a dozen, let alone one.” This recipe makes a ton of cookies. It halves easily but you might as well make the whole batch – the cookies keep well for at least a week and are ideal for gift giving.

What You’ll Need To Make Thin & Crisp Chocolate Chip Cookies

crisp chocolate chip cookies ingredients

Step-by-Step Instructions

Add the flour, baking soda, and salt to a small bowl.

dry ingredients in bowl

Whisk to combine.

whisked dry ingredients

In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter with both sugars.

butter and sugars in bowl

Beat on medium speed until light and fluffy, a few minutes.

creamed butter and sugar

Add the eggs and vanilla.

adding eggs and vanilla

Beat until well combined, about 1 minute.

batter with eggs and vanilla mixed in

Add flour mixture.

adding dry ingredients

Mix on low speed until just combined, then add 1-3/4 cups of the chocolate chips.

adding chocolate chips

Mix on low speed until evenly combined.

crisp chocolate chip cookie dough

Drop heaping tablespoon-size balls of dough about 2 inches apart on the prepared baking sheet. (Do not make the cookies too big or they will spread into one another.) Dot each cookie dough with a few of the remaining chocolate chips.

cookie dough balls on baking sheet

Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. (You will have more consistent results baking the cookies one sheet at a time, but if you’d like to use two racks, set the racks in centermost positions, and bake for 12 to 14 minutes, rotating the pans midway through.)

fresh baked crisp chocolate cookies

Let cool on baking sheet 1 to 2 minutes, then transfer to a wire rack to cool completely.

crisp chocolate chip cookies cooling on baking rack

The cookies will keep in an airtight container for up to a week.

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Tate’s Copycat Thin & Crisp Chocolate Chip Cookies

These thin and crisp chocolate chip cookies are every bit as delicious as Tate’s famous Bake Shop’s.

Ingredients

  • 2-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off (preferably King Arthur brand)
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2-1/2 sticks( 1-1/4 cups) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3/4 cup (packed) light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups (12 oz) semisweet chocolate chips, best quality such as Ghriardelli, divided

Instructions

  1. Preheat oven to 350°F. Set an oven rack in the center position. Line a 13 x 18-inch baking sheet with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter with both sugars on medium speed until light and fluffy, a few minutes. Add the eggs and vanilla and beat until well combined, about 1 minute. Add flour mixture; mix on low speed until just combined, and then mix in 1-3/4 cups of the chocolate chips.
  4. Drop heaping tablespoon-size balls of dough about 2 inches apart on the prepared baking sheet. (Do not make the cookies too big or they will spread into one another.) Dot each cookie dough with a few of the remaining chocolate chips.
  5. Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. Remove from oven, and let cool on baking sheet for a few minutes. Transfer to a wire rack, and let cool completely.
  6. Make-Ahead/Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)The baked cookies will keep in an airtight container at room temperature for up to one week, or frozen for up to 3 months.
  7. Note: You will have more consistent results baking the cookies one sheet at a time, but if you’d like to use two racks, set the racks in centermost positions, and bake the cookies for 12 to 14 minutes, rotating the pans top to bottom and front to back midway through.

Nutrition Information

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  • Per serving (80 servings)
  • Serving size: 1 cookie
  • Calories: 77
  • Fat: 4 g
  • Saturated fat: 3 g
  • Carbohydrates: 10 g
  • Sugar: 6 g
  • Fiber: 0 g
  • Protein: 1 g
  • Sodium: 40 mg
  • Cholesterol: 12 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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