Go Back

Tate’s Bake Shop Chocolate Chip Cookies

Tate's Bake Shop cookies are famous for being thin and crispy. Not like the typical softer cookie I make, but equally delicious and slightly addictive!
Prep Time10 mins
Cook Time10 mins
Author: Lora


  • 2 cups all-purpose pour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup salted butter
  • 3/4 cup sugar
  • 3/4 cup firmly packed dark brown sugar
  • 1 teaspoon water
  • 1 teaspoon vanila
  • 2 large eggs
  • 2 cups semisweet chocolate chips


  • Preheat the oven to 350 degrees F. Grease two cookie sheets or line them with Silpat.
  • In a large bowl, stir together the flour, baking soda, and salt.
  • In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined.
  • Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don’t overmix the dough.
  • Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop. (*I did do an ice-cream scoop and they ended up TOO big!I then dropped them with a tablespoon size. PERFECT size!)
  • Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.