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
Scale
- 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