Chocolate Chip Cookies Tate's Bake Shop
- July 4, 2022
Tate’s Bake Shop Chocolate Chip Cookies are thin and crispy, and absolutely delicious.Even if you prefer soft and chewy chocolate chip cookies, you’ll find it hard to resist these buttery cookies filled with yummy chocolate chips and toasted pecans.As I’ll explain in a bit, I ultimately ended up with amazing thin and crispy chocolate chip cookies this time.I asked the Master Taste Tester to do a side-by-side comparison of the store-bought cookies and mine.Ingredients for Tate’s Bake Shop Chocolate Chip Cookies.I used the following ingredients: Salted butter, granulated sugar, dark brown sugar, egg, vanilla extract, salt, baking soda, all-purpose flour, semi-sweet chocolate chips, and toasted pecan pieces.Finally, the original recipe called for stirring together the flour, salt, and baking soda.My rationale was that the salt and baking soda would be better combined by beating them into the “wet” ingredients.The reason was that I had read that the lower protein content of the Gold Medal flour produced lighter and crispier cookies.However, I made a special trip to the store to buy some salted butter which was called for in the recipe.Subsequently, I’ve used unsalted butter and increased the amount of salt by ¼ teaspoon.Beating incorporates air into the dough which in turn produces a puffy cookie.I beat the mixture on medium speed for about 30 seconds, just until the egg and vanilla were incorporated.I beat the mixture on medium speed just until the salt and baking soda were incorporated, about 30 seconds.Finishing the Tate’s Bake Shop Chocolate Chip Cookies.I ended up with three dozen amazing thin and crispy chocolate chip cookies studded with toasted pecans.The low protein content minimizes the gluten formation and results in a lighter and crispier cookie.To ensure round cookies, wet your hands and roll the dropped dough into a ball.I’ve added a video showing how these amazing cookies are made, as well as updating some of the text.I hope you liked this recipe for Tate’s Bake Shop Chocolate Chip Cookies as much as I do. .
Tate's Cookie Recipe Taste Test
The Methodology: BA editorial assistant Joanna Sciarrino followed the recipe--no tweaks!--and baked one batch in her home kitchen (gas oven, in case you're interested) the night before the taste test.The following morning, the homemade and store-bought versions were blind tested by BA staffers, ruining lunch for many.The Verdict: While Joanna's homemade version could have stood an extra few minutes in the oven (beyond the recommended 12) to nail that classic Tate's crunch, we suspect the store-bought cookies get their signature snap from the noticeable extra butteriness.The recipe yielded delicious results, of course, but Joanna's treats were definitely a different cookie from Tate's chippers.If there's anything that working with an extremely talented food team has taught us, it's that testing recipes takes time, so we suspect we'll have to do more research.Preheat the oven to 350 degrees F. Grease two cookie sheets or line them with Silpat. .
Tate's Copycat Thin & Crisp Chocolate Chip Cookies
These thin and crisp chocolate chip cookies are every bit as delicious as Tate’s famous Bake Shop’s.Made with more butter and sugar than classic chocolate chip cookies, they are thin, delicately crunchy, and ridiculously good.Pastry chef Stella Parks makes her version differently than I do but describes them best: “Thin and crispy chocolate chip cookies are the Pringles of dessert, so rich and crunchy and light that it’s hard to stop at half a dozen, let alone one.” This recipe makes a ton of cookies.It halves easily but you might as well make the whole batch – the cookies keep well for at least a week and are ideal for gift giving.In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter with both sugars.Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. .
Tate's Bake Shop Chocolate Chip Cookies Recipe
The recipe hails from Tate's Bake Shop in Southampton, NY.The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. .
Tate'S Bake Shop Chocolate Chip Cookies, 7 oz
Semi-sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Milk Fat, Soy Lecithin [An Emulsifier], Vanilla, Natural Flavor), Unbleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Butter, Cane Sugar, Brown Cane Sugar, Eggs, Baking Soda, Salt, and Natural Vanilla Flavor. .