Don’t get me wrong—I will never turn down a thick, bakery-style, soft-baked chocolate chip cookie that weighs half a pound. But every once in a while, I crave a cookie with a bit of snap.
Enter the iconic Tate’s Bake Shop Chocolate Chip Cookie:
Thin, buttery, golden brown, with crispy golden edges that give way to a chewy, chocolate-packed center. They have a delicate crunch that makes them utterly addicting.
I make this exact copycat batch every time I host a party or go to a potluck. The result? They disappear off the platter in minutes. If you want to impress a crowd (or just treat yourself to the ultimate midnight snack), here is how to make them at home!
What Makes These Cookies So Good?
The Texture Trifecta: Golden crisp rims, butter-rich flavor, and a chewy center.
Chopped Chocolate over Chips: Chopping up a block of 60–70% dark or semisweet chocolate creates tiny slivers that disperse throughout the entire cookie, plus larger chunks for luscious melted pools.
The Cookie-Cutter Trick: Reshaping hot cookies right after they leave the oven gives them perfectly neat, round bakery edges every single time.
Pro-Tip for Storing
Keep these in an airtight container at room temperature for up to 4 days to preserve their signature crisp-chewy texture… if they even last that long!
Tate’s Copycat Chocolate Chip Cookies
Created by Sue Mun
Makes 14 Cookies
Ingredients
- 113g unsalted butter softened
- 100g granulated white sugar
- 160g light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 200g all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chopped semisweet chocolate (I recommend 60-70% chocolate)
- Flaky sea salt for sprinkling
Instructions
- In a medium mixing bowl, mix together the all-purpose flour, baking soda, and salt. Set the bowl aside.
- In a large mixing bowl fitting with a paddle attachment, cream together the softened butter, sugar, and brown sugar. Mix everything together on medium high speed until it becomes light and fluffy. This can take about 5 minutes.
- Add in large egg, egg yolk, and vanilla extract and mix on medium speed until eggs and vanilla are mixed into the butter/sugar mixture.
- Turn your mixer speed to low speed and add in all of the dry ingredients. Stop mixing until the dough is halfway finished mixing.
- Pour in all of the chopped chocolate chunks. Turn the mixer back on low speed and mix the chocolate into the cookie dough until the chocolates are mixed in and there is not more flour streaks in the cookie dough.
- Using a large cookie scooper, scoop about 3-4 tbsp of cookie dough and plop them on a parchment lined baking sheet. Press extras chopped chocolates on top of each scooped cookie if desired. Once all the cookie dough has been scooped, pop the cookie dough balls into the freezer for about 1 hour to firm up completely before baking.
- When ready to bake, preheat oven to 350°F and line 2-3 baking sheets with parchment paper. Place 6 frozen cookies onto each baking sheet with at least 3 inches of space in between each cookie ball.
- Bake for about 15 minutes or until edges are light brown. Take the baked cookies out of the oven and use a large circle cookie cutter to reshape them into a round cookie shape. Sprinkle with some flaky sea salt on top for that extra sweet and salty taste (highly recommend!!). Cool the cookies off at room temperature for about 15 minutes before using a spatula to remove them off of the baking sheet and onto a wire cooling rack to cool off completely.
- Serve and enjoy!
- Cookies can be store in an airtight container for up to 4 days. If they last that long haha!
