I have been trying to recreate Tate’s famously thin and crispy chocolate chip cookie on and off for months, and I think (rather I KNOW) I did it! These cookies spread out perfectly thin and round every time. They are so light and airy you’ll think it’s okay to eat 10 in one sitting. They’re crispy, buttery and packed with just the right amount of chocolate and a hint of espresso.
I’ve seen copycat recipes that use strange ingredients (corn syrup, yuck) and unconventional cookie methods (cold butter cut-in), but this recipe is straightforward and familiar. It’s your classic creaming method with typical cookie dough ingredients.
Anyhow, I know you’ll just FALL IN LOVE with 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. 🙂
Thin and Crispy Chocolate Chip Cookies (Just like Tate's!)
- 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.