Copycat Tate’s Chocolate Chip Cookies

Chocolate chip cookies are my all-time favorite dessert so I’m making them a lot at home. Besides from the taste, they make the house smell great and feel nostalgic. My go-to cookie is soft and gooey and just barely cooked through the center. For this reason, I’m always making my brown butter chocolate chip cookies for friends and family. They are the perfect soft cookie. 

I’ve heard great things about Tate’s Bake Shop cookies but I’m not really one to get store-bought cookies cause they’re never as good as homemade. But as I was checking out at the grocery store the other day, there was a bin of mini Tate’s cookies for $1 so I grabbed them. I took them home to share with my fiancée and we were both really surprised at how good they were. Then all I wanted to do was make them at home. It took several tries before I got the perfect thin cookies with crispy, buttery edges and a chewy center. Topped with flaky sea salt because chocolate chip cookies are always better with sea salt in my opinion. These copycat Tate’s chocolate chip cookies are super quick and easy to make – no chill time required.

Kitchen essentials:

• A medium/large mixing bowl
• A stand mixer or hand mixer
• Measuring cups/measuring spoons
• Parchment paper
• A baking sheet
• A cookie scoop

Products I like:

• Salt. I use Jacobsen Salt Co. or Icelandic Saltverk for a flaky salt. Both of these brands have been tested by Tamara Rubin for low levels of lead.
• Large rimmed baking sheets. These are big, heavy duty and hold up well over time.

Copycat Tate’s Chocolate Chip Cookies

Recipe by Slow Down Company Course: DessertsDifficulty: Easy

Yields

20

cookies

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Ingredients

• 8 tbsp butter, softened to room temperature*

• 0.5 cup brown sugar, packed

• 0.25 cup white sugar

• 1 egg

• 1 tsp vanilla extract

• 0.5 tsp baking soda

• 0.5 tsp salt

• 1 cup flour

• 1 cup chocolate chips

• Flaky salt (optional)

Directions

• Preheat the oven to 350 F. Prepare a baking sheet by lining it with parchment paper.
• Using a stand mixer or a hand mixer, cream together the softened butter and sugars until fluffy, about 30 seconds to 1 minute.
• Add in the egg and vanilla extract and mix until just combined.
• Add in the baking soda, salt, and flour and mix until just combined. Don’t overmix.
• Gently fold in the chocolate chips by hand.
• Using a standard cookie scoop (1.5 to 2 tbsp), transfer the dough to the prepared baking sheet, leaving about 3 inches of space in between.
• Bake on the middle rack for 6 minutes. Rotate the tray 180 degrees and bake for another 6-9 minutes. The edges should be browned and the center golden. Sprinkle with flaky sea salt. Allow to cool for about 10 minutes before serving. For best results, enjoy within 1-2 days.

Notes

• *It’s important that the butter is softened to room temperature and NOT melted or your cookies will be flat. If your butter is chilled, you can pop it in the microwave just long enough to soften but not long enough to melt – 10 to 15 seconds.

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