I admit I’ve eaten a few chocolate chip cookies in my lifetime. Okay, more than a few. A million? I don’t know I could eat chocolate chip cookies every day, all day actually. Which is why I was quite thrilled to find not only a new store bought chocolate chip cookie I coveted, but a copycat recipe which receives a high grade.
I wish I could say I’ve never met a chocolate chip cookie I didn’t like. But perhaps I’ve become a chocolate chip cookie snob!
A friend gave me Tate’s Bake Shop Chocolate Chip Cookies and its’ been a love affair ever since. I know, I am late to the game on Tate’s, but I had never seen the brand before on the shelves.
And the search was on. And I couldn’t find Tate’s Bake Shop Chocolate Chip Cookies on the grocery shelves. After further investigation, the cookies seem to show up in the private higher end specialty shops sporadically. I actually had to buy my first package on Amazon and was not disappointed.
Crispy Crunchy Melt In Your Mouth Tate’s Cookies
Alert for soft cookie fans: these cookies are the crunchy melt in your mouth chocolate chip cookie. So if you like your chocolate chip cookies soft and fluffy, I should forewarn you this probably isn’t your style of cookie. I, however am quite flexible when it comes to a chocolate chip cookie. Soft, yes please. Crunchy, yes please. Melt in your mouth. Bring it on.
I was happy to find one and even happier with the result. I’d be the first to admit my first choice is purchasing a bag of Tate’s cookies, but they are not always easily found in my area.
And so I have given the copycat recipe a whirl a few times and the results were consistent.
Copycat Recipe of Tate’s Bake Shop Chocolate Chip Cookies
The recipe I tested:
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup salted butter
- 3/4 cups sugar
- 3/4 cup dark brown sugar, firmly packed
- 1 tsp water
- 1 tsp vanilla
- 2 large eggs
- 2 cups semisweet chocolate chips
- I used cookie sheets line with parchment paper.
- Stir together flour, baking soda, and salt in a bowl.
- In a large bowl, cream the butter and sugars, then add the water and vanilla. Mix until combined.
- Add eggs and mix.
- Stir in flour mixture.
- Fold in chocolate chips.
- Drop 2 tbsp of dough 2 inches apart on cookie sheets. *** I found using 1 -1.5 tbsp. of cookie dough produced a medium sized cookie. ***
- Bake from 12-17 minutes or until the edges and centers are golden brown.
This recipe stated 2 tablespoons of dough per cookie. Way too big for my liking, I reduced the dough per cookie to 1.5 tablespoons of cookie dough. Of course, depending upon the heat and humidity, cookies do tend to spread more in the summer months in my kitchen.
Copycat Recipe Grade = A
I used the Tollhouse morsels and the cookies did taste like a thinner, crispier, more buttery version of a Tollhouse chocolate chip cookie.
History Of Tate’s
Tate’s hails from the Hamptons and is the creation of Kathleen King who has been creating wonderful desserts since 1980. She has two cookbooks: Baking For Friends and the Tate’s Bake Shop Cookbook for those who want to create her recipes at home.
Gluten Free Tate’s Chocolate Chip Cookies
Tate’s also has a line of gluten free cookies! Chocolate chip, double chocolate chip and chipless gluten free flavors.
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