TATES CHOCOLATE CHIP COOKIES RECIPES

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COPYCAT TATE'S BAKESHOP CHOCOLATE CHIP COOKIES - BEST ...



Copycat Tate's Bakeshop Chocolate Chip Cookies - Best ... image

These crispy, chocolate-studded cookies are every bit as good as the famous Bake Shop's.

Provided by Candace Braun Davison

Categories     birthday    feed a crowd    dessert

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 12

Number Of Ingredients 10

2 c.

all-purpose flour

1/2 tsp.

baking soda

1/2 tsp.

salt

2

sticks salted butter, room temperature

3/4 c.

sugar

3/4 c.

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)

Steps:

  • Preheat the oven to 350°F. As it heats, combine the flour, baking soda and salt in a large mixing bowl. Set aside. In 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. Stir in the flour mixture, adding a little at a time until fully combined. Fold in the chocolate chips. Form 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. Bake for 15-17 minutes, or until the cookies are a warm, golden brown and look crispy on the edges.

THIN AND CRISPY CHOCOLATE CHIP COOKIES (JUST LIKE TATE’S ...



Thin and Crispy Chocolate Chip Cookies (Just like Tate’s ... image

Thin and crispy chocolate chip cookies so light and airy, too! Buttery crispy cookies packed with just the right amount of chocolate and ahint of espresso.  

Provided by Lei Shishak

Categories     Dessert

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 22

Number Of Ingredients 10

1 cup sugar
¾ cup unsalted butter (soft)
1 egg (large)
1 teaspoon vanilla (extract)
1 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon espresso powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup mini dark chocolate chips (divided)

Steps:

  • Preheat oven to 325 degrees. Line two baking trays with parchment or foil. Set aside.
  • Using a mixer fitted with the paddle attachment, cream the sugar and butter on medium speed until light and fluffy, about two minutes. Scrape the bowl. Add the egg and vanilla. Mix one minute, then scrape the bowl. Add the flour, cocoa powder, espresso powder, baking soda, salt and half of the chocolate chips. Mix on low until combined. Scrape the bowl, and mix on medium speed for one more minute.
  • Scoop the dough onto the prepared trays with a 1-ounce ice cream scoop. Garnish each mound of dough with the remaining chocolate chips. Bake for 20 minutes, or until the center of each cookie is firm to touch. Remove from oven, and let cookies set for 5 minutes. Use a spatula to carefully transfer cookies to a wire rack to completely cool.

Nutrition Facts : Calories 137 kcal, CarbohydrateContent 17 g, ProteinContent 1 g, FatContent 8 g, SaturatedFatContent 5 g, CholesterolContent 25 mg, SodiumContent 58 mg, FiberContent 1 g, SugarContent 12 g, ServingSize 1 serving

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