These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate’s Bake Shop. In our version, we’ve upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | about 36 cookies |
Ingredients
- 1 1/2 cups all-purpose flour (see Cook’s Note)
- 2 1/4 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs, at room temperature
- One 12-ounce bag semisweet chocolate chips
Instructions
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that’s ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
- Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
- Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 133 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 1 g |
| Cholesterol | 17 mg |
| Sodium | 69 mg |
Reviews
If you love thin, crispy cookies, you will love these. After reading the reviews that said that they were too salty, I used half the amount of salt. I would use a bit more next time. Probably 1 1/2 teaspoons. They are supposed to be a bit salty to resemble Tate’s cookies. Also, I noticed that the ingredient list called for 1 tablespoon of vanilla extract. I assume that was an error and should be 1 teaspoon.
Too salty for my taste. My next batch will be 1 teaspoon of salt , Next Batch perfect. I make these every week with 1 teaspoon of salt and unsalted butter. They’re the best . I use Gluten free flour one to one and I love them.
I ❤️ these cookies!!!!! They are so good and taste better then Tates cookies. I make double the recipe and freeze half and it is amazing . I disagree with the people saying too much salt because it is the perfect amount and they are outstanding. Out of hundreds of chocolate chip cookie recipes I have tried this has been my favorite. I also added peanut m&m’s to half the batch and it was terrific. Definitely recommend, is my absoulute favorite
Yummy
Very good, super crispy just the way I like them. I did use 1/2 the salt since I only had salted butter. I will definitely make these again!
Made this several times, they’re delicious .
I loved this cookie recipe!!
Saw the review about saltiness so I made sure to watch how much I used of my iodized salt since I didn’t have kosher salt at the time.
It’s perfect for my crunchy cookie needs. Can’t wait to try dunking it in milk.
Saw the review about saltiness so I made sure to watch how much I used of my iodized salt since I didn’t have kosher salt at the time.
It’s perfect for my crunchy cookie needs. Can’t wait to try dunking it in milk.
Way too salty. Had to throw out
This recipe sounds Great!!!!!!
THEY ARE WAY TO GOOD, THE BEST. IT MADE MY TUMMY HURT, I ACCIDENTLY ATE TOO MANY AND, BOOM. I RECOMEND THEM BUT JUST MAKE SURE NOT TO EAT TOO MANY, GOT THAT YOUNG CHILDREN.