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Upclose photo of tate's copycat chocolate chip cookie sprinkled with flake salt.
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Tate’s Bake Shop Copycat Chocolate Chip Cookies

Make the famous Tate’s Bake Shop Chocolate Chip Cookies right at home with this easy copycat recipe! These cookies are thin and crispy with buttery, golden, crunchy edges and are packed with chocolate chips.
Course Dessert
Cuisine American
Keyword tate's bake shop copycat cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 134kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Three images side-by-side showing whisking the wet ingredients together.
  • 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
    Three images side-by-side showing adding the dry ingredients and chocolate chips to wet ingredients and mixing to form cookie dough.
  • 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.
    Side-by-side image of tate's bake shop cookie dough scooping into 1 tbsp. sized balls and placed on a baking sheet.
  • Bake: Bake for 10-13 minutes, or until the edges are deep golden and the centers are set and thin. Start Timer
    Six tate's bake shop chocolate chip cookies baked on parchment-lined baking sheet.
  • 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
    Side-by-side of letting tate's bake shop copycat cookies cool then serving them on a plate.

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

Serving: 1cookie | Calories: 134kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 73mg | Potassium: 43mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 0.001mg | Calcium: 9mg | Iron: 1mg