Description
A crispy, buttery clone of the famous Tate’s Bake Shop Chocolate Chip Cookie Clone Recipe. Thin and golden brown with just the right crunch and rich chocolate flavor.
Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp salt
1 tsp vanilla extract
2 large eggs
2 cups all-purpose flour
1 tsp baking soda
1 1/2 cups semisweet chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
3. Add the salt, vanilla extract, and eggs. Beat until combined.
4. In a separate bowl, whisk together the flour and baking soda.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop heaping teaspoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown and centers are set.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra crispness, allow cookies to bake an extra minute or two, but watch closely to avoid burning.
Using a kitchen scale for ingredient accuracy will help achieve the perfect thin and crispy texture.
Store cookies in an airtight container to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 180
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Tate's cookies, crispy chocolate chip cookies, bakery-style cookies