Copycat Tate’s Chocolate Chip Cookies (from Stella Parks)

Another chocolate chip cookie recipe? Yes. I have never tried the Tate’s cookies even though I have seen them at stores because it didn’t sound like something I would like. Crispy cookies when I could have soft and chewy? No thanks. But then Stella described the difference between crispy and crunchy cookies, and that brought me on-board to try this recipe.

 

There is a cookie back home that reminds me a bit of these, and these were so easy to make. Plus, you can freeze some to bake later (a large batch of 60ish cookies!). Aaaand they stay just as good days later as the day you make them, which doesn’t happen with most cookies. Does it happen with any other cookies, actually?

Directions for Copycat Tate’s Chocolate Chip Cookies

Slightly adapted from Serious Eats

  • 225 g all-purpose flour
  • 225 g light brown sugar
  • 100 g Turbinado sugar
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons baking soda
  • 2 sticks (16 Tablespoons) butter, cold and cut into 1-inch chunks
  • 8 ounces chocolate chips (a mix of milk/semi-sweet/dark but no darker than 70%)
  • 1 egg, cold and beaten
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees F. In a food processor, take the Turbinado sugar and grind it up for about a minute to make it more finely ground.

Then add the flour, light brown sugar, salt, and baking soda. Pulse until well-combined.

Add the butter and pulse to form a powdery mix.

Next add the chocolate chips and pulse once or twice to combine. Refrigerate the mixture up to one week in an airtight container or use immediately.

Transfer to a large bowl and add the egg and vanilla.

Stir it as best as you can, but it will still be quite dry. Then, once you can no longer see the wet ingredients and they are absorbed, begin kneading the mixture by hand like a bread or pasta dough.

Scoop the cookies with a Tablespoon-sized scoop. If you want, refrigerate for up to one week or freeze for up to 3 months in a zippered bag, softening to about 68 degrees F before baking. Otherwise, bake on a parchment-lined pan, about 2-3 inches apart.

Bake until thin and golden brown with an even color over the whole cookie, about 15 minutes.

 

Cool the cookies on the baking sheet until room temperature. Transfer the cookies to an airtight container and let them cool for another hour to fully crisp the cookies. At this point, you can keep the cookies for at least 6 weeks in an airtight container.

Directions for Copycat Tate’s Chocolate Chip Cookies (without pictures)

Slightly adapted from Serious Eats

  • 225 g all-purpose flour
  • 225 g light brown sugar
  • 100 g Turbinado sugar
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons baking soda
  • 2 sticks (16 Tablespoons) butter, cold and cut into 1-inch chunks
  • 8 ounces chocolate chips (a mix of milk/semi-sweet/dark but no darker than 70%)
  • 1 egg, cold and beaten
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees F. In a food processor, take the Turbinado sugar and grind it up for about a minute to make it more finely ground. Then add the flour, light brown sugar, salt, and baking soda. Pulse until well-combined. Add the butter and pulse to form a powdery mix. Next add the chocolate chips and pulse once or twice to combine. Refrigerate the mixture up to one week in an airtight container or use immediately.

Transfer to a large bowl and add the egg and vanilla. Stir it as best as you can, but it will still be quite dry. Then, once you can no longer see the wet ingredients and they are absorbed, begin kneading the mixture by hand like a bread or pasta dough.

Scoop the cookies with a Tablespoon-sized scoop. If you want, refrigerate for up to one week or freeze for up to 3 months in a zippered bag, softening to about 68 degrees F before baking. Otherwise, bake on a parchment-lined pan, about 2-3 inches apart. Bake until thin and golden brown with an even color over the whole cookie, about 15 minutes.

Cool the cookies on the baking sheet until room temperature. Transfer the cookies to an airtight container and let them cool for another hour to fully crisp the cookies. At this point, you can keep the cookies for at least 6 weeks in an airtight container.

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K wants the cookies bigger the next time I make them, but I was keeping them smaller for my dad. You can do whatever size you like, just know that you will need to adjust the baking time. These cookies do not spread as much as the original recipe, so you can put them a bit closer together.

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Smores Cookies and Bonus Bars

We were leaving for a trip back to Maryland, and I was worried about not getting the most use out of the marshmallows I had made. So, I decided to use them in something. After I came across a recipe for cookies with a marshmallow filling, I decided to do my own spin. I used almost the same base as the recipe, but decided to add my marshmallows into the cookie itself. It turned out to be a terrific idea. I also later used the marshmallows in my chocolate chip cookie recipe but in bar form. Click in or scroll down for those pictures!

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