Copycat Tate's Chocolate Chip Cookies
These crispy, chocolate-studded cookies are every bit as good as the famous Bake Shop's.
By Candace Braun Davison
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
12
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Jump to recipeIf you prefer softer cookies, store leftovers in a gallon-sized resealable plastic bag with a slice of bread or a marshmallow, and they'll soften a bit after a day or two.
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Ingredients
- 2 cups
all-purpose flour
- 1/2 tsp.
baking soda
- 1/2 tsp.
salt
- 2
sticks salted butter, room temperature
- 3/4 cup
sugar
- 3/4 cup
brown sugar
- 1 1/2 tsp.
vanilla extract
- 2
Eggs, room temperature
- 1
bag semisweet chocolate chips (about 12 ounces)
coarse sea salt (for topping cookies)
Directions
- Step 1Preheat the oven to 350°F. As it heats, combine the flour, baking soda and salt in a large mixing bowl. Set aside.
- Step 2In a large mixing bowl, combine sugars and butter. Use an electric mixer to beat the two together, whipping them until the mixture is a pale yellow and has a creamy texture. Slowly beat in the eggs and vanilla extract.
- Step 3Stir in the flour mixture, adding a little at a time until fully combined. Fold in the chocolate chips.
- Step 4Form into 1-inch patties and place about 1-2 inches apart on a parchment-lined baking sheet. Sprinkle each with a little coarse sea salt.
- Step 5Bake for 15-17 minutes, or until the cookies are a warm, golden brown and look crispy on the edges.
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