I have been trying to recreate Tate’s famously thin and crispy chocolate chip cookie on and off for months, and I finally did it. These cookies spread out perfectly thin and bake up crisp every time. They’re so buttery and packed with caramel flavor that they’re hard to stop eating!
I’ve seen copycat recipes that use strange ingredients (corn syrup) and unconventional methods (cold butter cut-in), but this recipe is straightforward and familiar. It’s your classic creaming method with typical chocolate chip cookie dough ingredients.
To allow the cookies to spread thin while baking, I incorporate a small amount of chocolate chips into the dough, then place more chips on the dough mounds before baking. I also use only white granulated sugar (sans brown sugar) to make the cookies crisp and flavorful. As the cookies bake in the oven, the sugar caramelizes, giving these cookies a wonderful taste.
By the way, you’ll notice the recipe calls for 7 ounces of all-purpose flour. That’s about 1 ½ cups if you don’t have a scale, but I recommend weighing out your flour for the best results.
Anyhow, I know you’ll just love these Tate’s-style thin and crispy chocolate chip cookies. Give it a whirl. You won’t be disappointed.
If you want more delicious baking recipes like this, check out my cookbook Beach House Baking. 🙂
Chocolate Chip Cookies (Thin and Crispy Just like Tate's!)
Ingredients
- 1 cup sugar
- ¾ cup butter (unsalted), soft
- 1 egg(s) large
- 1 teaspoon pure vanilla extract
- 7 ounces all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips (mini), divided
Directions
- Preheat the oven to 325℉. Line two baking trays with parchment paper.
- Cream sugar and butter in a mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Scrape down the bowl. Mix in egg and vanilla until well combined, scraping down the bowl as needed. Add flour, baking soda, and salt until blended. Mix in ¼ cup chocolate chips until incorporated.
- Use a small scoop (I use a purple ¾-ounce Vollrath scoop) to portion the dough onto the prepared baking trays. Sprinkle the tops with the remaining ¼ cup chocolate chips.
- Bake in the preheated oven until light brown on the edges and golden in the center, about 12 minutes. Let cookies cool for 5 minutes, then transfer to a wire rack to cool completely.