Tate’s Bake Shop Copycat Chocolate Chip Cookies
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These Tate’s Bake Shop Copycat Chocolate Chip Cookies are everything you want in a thin and crispy cookie. They’re buttery, caramelized, packed with chocolate chips, and perfectly crunchy around the edges.
They have that signature bakery-style texture that shatters slightly when you bite into them, with rich brown sugar flavor and crisp golden edges in every bite. Best of all, they’re surprisingly easy to make at home with simple pantry ingredients and no fancy techniques or mixer required.
If you love classic chocolate chip cookies but prefer the crisp, buttery kind over thick and chewy, this recipe is for you. They bake up beautifully thin with just the right amount of spread and taste incredibly close to the famous Tate’s cookies everyone loves.
Looking for more chocolate chip cookie recipes to try? You’ve come to the right place! Check out some of my favorites, including my Mini Chocolate Chip Cookies, Small Batch Chocolate Chip Cookies, Nutella Stuffed Chocolate Chip Cookies, Really Good Chocolate Chip Cookies, Single Serve Chocolate Chip Cookie, Single-Serve Thin and Chewy Chocolate Chip Cookie, Pan Banging Chocolate Chunk Cookies, or Brown Butter Chocolate Chunk Cookies.
Table Talk with Tawnie
These cookies were so fun to develop for you! I spent about a week recipe testing and figuring out the perfect butter temperature and ratios of flour and sugar to create the best thin and crispy cookie (just like Tate’s Bake Shop) but with exceptional flavor and consistent results. Between melted butter, softened butter, and cold butter, I found melted butter to be superior. Melted butter spread the best, yielded in the crispiest cookie with those thin, lacy edges, but most importantly, I feel like the flavor was the best out of all the batches I made. These cookies have those golden edges and that slightly toasty, and almost a butterscotch-like flavor shines through. It’s not just crisp…it’s flavorful crisp and so much better than anything store bought! I know you’ll love them.
- Flour: All-purpose flour is the only flour I’ve tested this cookie recipe with. As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients). Too much flour can result in drier, harder cookies, which you definitely don’t want with these!
- Unsalted butter: Make sure to let your butter cool slightly before adding the rest of your ingredients. You don’t want it so hot that it starts cooking the eggs once they’re added. I use unsalted butter, but if you must use salted butter, simply reduce the extra salt listed later in the ingredients.
- Sugars: Both brown sugar and granulated sugar get mixed into the melted butter. Be sure to break up any clumps of the brown sugar.
- Egg + egg yolk: Be sure to bring them to room temperature.
- Semi-sweet chocolate chips: Use a good-quality chocolate chip like Guittard.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix wet ingredients
Whisk together the butter and sugars until smooth and glossy. Then add the rest of the wet ingredients and whisk until combined.
Add the dry ingredients
Add the dry ingredients and stir until just combined. Then fold in the chocolate (be careful not to over-mix)!
Rest then scoop
Let the dough sit at room temperature for 10-15 minutes. Then scoop dough into small 1 Tbsp. portions and place on a parchment-lined baking sheet.
Bake
Bake for 10-13 minutes.
Cool & enjoy!
Let cookies cool completely on the baking sheet. Sprinkle with flaky salt and enjoy!
Expert Tips
- Spoon and level flour properly: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
- Water: Adding a small amount of water helps hydrate the flour and dissolve the sugar, which encourages spreading and contributes to that thin, crisp texture. It’s a subtle addition, but it makes a noticeable difference in cookies like these.
- Let the dough rest: Make sure you allow the dough to sit at room temperature for 10-15 minutes. This allows the flour to hydrate and helps create the right texture.
- Light-colored sheet pan: Be sure to use a light-colored baking sheet for even baking.
- Don’t over-crowd: Don’t overcrowd the pan because these spread! You may need to use two cookie sheets if you don’t have one big enough, or bake in batches!
- Let cookies cool: Let cookies cool completely on the baking sheet. They crisp up significantly as they cool.
Variations / Substitutions
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Chocolate: Feel free to swap the semi-sweet chocolate for milk or dark chocolate. You can also use a combination of two.
- Extra chocolate: Want more chocolate? Dip these cookies in chocolate like my Chocolate Dipped Brown Butter Cookies.
Place a circle cookie cutter or a circular drinking glass (it should be larger than the cookie so you don’t cut off any edges) around each of the cookies while they’re still warm and give the cookies a spin. It’s so quick and easy and makes a huge difference!
Storage / Freezing
- Store these cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze: Scoop the dough into 1 Tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1 cup unsalted butter (melted and cooled slightly)
- 1¼ cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg + 1 large egg yolk (room temperature)
- 1 tsp. filtered water
- 1 Tbsp. pure vanilla extract
- 1¾ cups + 2 Tbsp. all-purpose flour, spooned and leveled
- 3/4 tsp. baking soda
- 3/4 tsp. kosher salt (or 1 tsp. fine salt)
- 1/4 tsp. ground cinnamon (optional but I always add it in!)
- 1½-2 cups semi sweet chocolate chips
- maldon flaky salt (for finishing, optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix the wet ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy. Add the egg, egg yolk, water, and vanilla extract. Whisk until fully combined.1 cup unsalted butter, 1¼ cups granulated sugar, 1/4 cup light brown sugar, packed, 1 large egg + 1 large egg yolk, 1 tsp. filtered water, 1 Tbsp. pure vanilla extract
- Add the dry ingredients: Add flour, baking soda, salt, and cinnamon. Stir until just combined. Fold in the chocolate.1¾ cups + 2 Tbsp. all-purpose flour, spooned and leveled , 3/4 tsp. baking soda, 3/4 tsp. kosher salt, 1/4 tsp. ground cinnamon, 1½-2 cups semi sweet chocolate chips
- Rest the dough: Let the dough sit at room temperature for 10-15 minutes. This allows the flour to hydrate and helps create the right texture. Start Timer
- Scoop + shape: Preheat oven to 350°F. Scoop dough into small 1 Tbsp. portions and place on a parchment-lined baking sheet, spacing well apart.
- Bake: Bake for 10-13 minutes, or until the edges are deep golden and the centers are set and thin. Start Timer
- Cool + finish: Let cookies cool completely on the baking sheet. They crisp up significantly more as they cool. Sprinkle with flaky salt (Tate’s doesn’t do this, but I love it!) and enjoy!maldon flaky salt
Notes
- Water: Adding a small amount of water helps hydrate the flour and dissolve the sugar, which encourages spreading and contributes to that thin, crisp texture. It’s a subtle addition, but it makes a noticeable difference in cookies like these.
- Light-colored sheet pan: Be sure to use a light-colored baking sheet for even baking.
- Don’t over-crowd: Don’t overcrowd the pan because these spread! You may need to use two cookie sheets if you don’t have one big enough, or bake in batches!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
Absolutely delicious, a Kroll’s Kookie Keeper !
OMG you’re quick! Thank you soo much, they’re PERFECT!
Love Tate’s Cookies. The Gingersnap ones (only come out for the Holidays) are my FAVORITE! Hoping you can create a copycat version of that, so I can have it any time I want!
I’m on it! 🙂