tates bake shop

These crispy, chocolate-studded cookies are every bit as good as the famous Bake Shop's.

Copycat Tate's Chocolate Chip Cookies

c. all-purpose flour

baking soda

salt

salted butter, room temperature

c. sugar

c. brown sugar

vanilla extract

Eggs, room temperature

semisweet chocolate chips (about 12 ounces)

coarse sea salt (for topping cookies)

I made these yesterday and initially when they came out of the oven as they started cooling they were a bit crispy around the edges.  As they cooled completely there was NO crispness at all.  They were soft and wound up in the trash. Maybe you can tell me what  I did wrong.  They also spread a lot.

Very close to Tate's, absolutely delicious

Best chocolate chip cookies Ive ever made! I used King Arthur's One for One Gluten Free flour which definitely has a different consistency than wheat flour but in this recipe I couldn't tell. Not only that but my friend's teenage son told his mom they were the best cookies he'd ever had (and they were gluten free!)

Amazing oh my gosh they are the best ever

Excellent cookies! I know it called for salted butter, but I only had unsalted on hand. I used just a pinch of extra salt in the batter and made sure to sprinkle with a little of the sea salt before baking. This were thin, crisp, and absolutely delicious!! I will definitely be making these treats again. Note: my cookies were completely done (very brown but not burnt) by the end of 11 minutes.

Loved these cookies!  Better than Tate’s for sure, used Nestle semi sweet chocolate chips.  The sea salt adds a nice kiss to these cookies. Yummy.  Made them for Easter and they all went quick and many compliments !  Also much more chocolate chips than Tate’s packaged cookies.

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Copycat Tate's Chocolate Chip Cooki...

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