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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Chocolate Chip Skillet Cookie (BraveTart)

We are all cookie monsters in this family. Well, I’m not sure about the Chiplet yet but since he comes from two cookie monsters, it is likely. I don’t discriminate when it comes to the size of the cookies. So, one big cookie that I just press into a skillet and bake? That sounds great!

But why is this one so special?

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Mint Ice Cream with Chocolate Pieces (Mint Chocolate Chip) with Bonus Ice Cream Sandwich Idea

Is it okay for me to share another half-recipe with you? And an ice cream one when it is cool weather season? I hope so, because that is what you are getting today.

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Tahini Chocolate Chunk Cookies

When I saw this recipe I was intrigued and excited to find another use for tahini (I often use some of a jar and am left with a random amount). And then I tried to do a little research to find other recipes like this one. I didn’t have much luck. I actually started by trying to find this on the Food Network’s website to see if people reviewed it or talked about it, but nothing. No tips/tricks/warnings. So, I went into it not knowing what to expect.

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Skillet Cookie, Two Ways

You know me and chocolate peanut butter treats…we go together like, well, chocolate and peanut butter. So, I wanted to make this skillet cookie from Gimme Some Oven. I ended up making it for a friend’s birthday when we also had a playdate. I left it with her since, you know, it was for her birthday, but I did get to taste it and it was great. Then I made a version without the cocoa powder and it was still good, but less soft and more of a crunchier/shortbread texture. Still good, and less rich tasting. Then I made the chocolate version again, but again to share with friends…one of these days I will make it for us when I can take a picture of a slice…but not today.

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Either way you make this, it is easy and fast.

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You can swap in different mix-ins and change the amounts too. That part doesn’t matter as much and allows you to be creative. Have fun with your favorite flavor combinations!

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Directions for Skillet Cookie, Two Ways

Slightly adapted from Gimme Some Oven

  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg, room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup all-purpose flour (plus 1/3 cup if not doing cocoa powder)
  • 1/3 cup unsweetened Dutch process cocoa powder (omit if not doing the chocolate version)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup peanut butter chips
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped Reeses cups (optional)

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Chocolate-Chocolate Muffins

These are easy-peasy. And fast. Almost fast enough to appease a toddler. Not quite. He satisfied himself with some other breakfast first, and then feasted on part of one…and then part of K’s. And I think part of mine, too. He is a little mooch, isn’t he? Anyway, he has certainly learned what chocolate looks like and knows he wants it when he sees it. Smart boy.

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Quick sidenote…do you consider muffins strictly for breakfast? What about donuts? I always considered both more treats than breakfast, but my husband and some friends feel otherwise.

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Fudgingahead’s Doubletree Hotel Chocolate Chip Cookies

 

I have yet to stay at a hotel that gives away cookies regularly with a stay. One hotel did treats for us, but that might have just been because we stayed there for two special occasions (our honeymoon and an anniversary trip). Sooo, I don’t expect chocolate for a stay, but that does sound nice! These cookies have snuck into our rotation of cookies because they are chock full of chocolate. Somehow the oats don’t make the cookie too chewy or oat-flavored. They add just enough chew to keep things *this* side of soft. Sometimes I want my regular chocolate chip cookies, but when I am in the mood for storebought-looking, large, chocolate-filled cookies, these are perrrrrfect.

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