Copycat Tate’s Chocolate Chip Cookies

When it comes to dipping cookies in milk, my all time favorite has been the Tate’s thin, crispy chocolate chip cookies for a very long time. So I’ve been messing around with a blog favorite – my Brown Butter Chocolate Chunk cookie recipe & finally perfected my own version of those light, crumbly cookies.

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Homemade Tate’s Chocolate Chip Cookies Copycat Recipe


  • Author: eatsbyramya
  • Yield: 1620 1x

Description

A simple, straightforward recipe to make the classic Tate’s Bake Shop chocolate chip cookies at home. No fuss, not fancy ingredients.


Ingredients

Scale
  • 1/2 cup butter, unsalted
  • 1/4 cup lightly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp water
  • 1/2 egg (beat an egg and use 1/2 of it)
  • 2 tsp vanilla extract
  • 1 cup all purpose flour (measured the right way)
  • 1/2 tsp cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp of salt
  • 1/4 tsp cinnamon
  • 1 cup mini chocolate chips 

Instructions

  1. Brown the butter : on a medium saucepan melt the butter and keep stirring until the butter turns brown. Once the butter starts to bubble keep an eye on it – it happens fast! There are plenty of videos on YouTube if it’s your first time browning butter.
  2. Add the brown butter, water, brown sugar and white sugar and mix well, then add in the egg and vanilla. Mix well and set aside.
  3. Measure out your flour the right way. Especially in a recipe like this, it’s important to measure properly to avoid changing the texture of the cookie completely.
  4. In a separate bowl, mix together the sifted flour, cornstarch, baking soda, cinnamon and salt. Add the wet butter and sugar mixture to the dry ingredients and stir gently until incorporated.
  5. Stir in the chocolate. Preheat your oven to 350F and for the cookies, scoop out small balls and press between your palms gently to flatten them slightly. Spread out about 12 per sheet on a baking tray lined with parchment paper. Bake for 12-14 minutes at 350F. Halfway through baking, bang the pan against the stove 5 times to help them flatten out like Tates! (here’s a visual lol)
  6. Let them cool on a cooling rack before serving. Enjoy!

Notes

  • I use 1/2 an egg because to use a whole egg you will need to double the recipe, and since they’re so thin you end up with a lot of cookies. Feel free to double it or not based on how many you cookies you want!

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