Featured Comment:
“Ummm, okay- this recipe is from heaven. Thank you!” ~Nikki
If you love Tate’s thin and crispy chocolate chip cookies you’re absolutely going to flip for this recipe. The cookies bake up super crisp and buttery, it’s nearly impossible to eat just one!
thin and crispy chocolate chip cookies are a new favorite
What’s your chocolate chip cookie style? Do you love them soft and plush, or are you a classic chocolate chip fan all the way? I think if most of us are honest we’d take them any which way, although thin and crispy is on my radar ever since I casually grabbed a bag of Tate’s last week at the supermarket. Thin and crispy cookies rock! They’re so light you (almost) don’t feel guilty downing an extra one or two. I’m so glad I nailed this recipe because mine are even better than the commercial variety.
“These might be the best chocolate chip cookies I have made. They also look exactly like the Tate’s cookies. I’m in cookie heaven. Just sayin’!“
Marsha
what makes a cookie thin and crispy?
Most of the time, I’m going for a nice chew factor in my cookies, like my Favorite Chewy Ginger Cookies or my Oatmeal Cranberry Cookies. But here the goal is crispy all the way through. How to achieve that? The basic answer is that thin crispy cookies have a higher proportion of butter and sugar than regular cookies. This allows them to spread out while baking and develop that crunchy texture. They get even crispier as they cool.
If you google thin and crispy chocolate chip cookies you should immediately switch to ‘image’ search, because that’s where you’ll be able to distinguish the winners from the losers. Pass on anything that looks pale or ‘puffed’. Follow the cookies that look flat, golden, and slightly wrinkly around the edges (like these!) That signals the real deal.
ingredients you’ll need
The ingredient list will look familiar because it’s basically the same for most chocolate chip cookies. The difference here will be in the proportions.
- butter
- sugar, both granulated and brown
- flour
- egg
- chocolate chips
- baking soda
- salt
- cinnamon
- vanilla extract
tips for baking Tate’s style crispy chocolate chip cookies
Since this recipe is all about achieving a very specific texture, the details count. Here are my most important tips for success…
- Be precise, don’t be tempted to mess with the ingredients or amounts. The ratio of butter and sugar to the rest of the ingredients is what makes for a cookie that spreads in the oven to a thin, crisp texture.
- Line your baking sheets with parchment paper so these cookies don’t get stuck to your pan.
- Keep to the written size for these cookies (about 1 heaping tablespoon of dough). It may seems like a fairly small amount of dough, but they’ll spread quite a bit in the oven, achieving the perfect thin and crispy result. If you use more dough they will take longer to cook and you will get a chewier cookie ~ still good, but not what we’re going for here.
- Give the cookies space on the baking sheet, they need plenty of room to spread. I could only fit 5-6 cookies at a time on my pan.
- I bake these one pan at a time, which helps the cookies bake evenly.
- Cookies are notoriously finicky, so be sure your oven is at the correct temperature, most of ours are not properly calibrated, so get an inexpensive oven thermometer to be sure.
- Allow the cookies to cool for 5 minutes on the baking sheet before attempting to move them, they will be very soft when they are first out of the oven but will crisp up as they cool.
- Wait until the cookies are fully cool before packaging them. These cookies keep their ‘crisp’ well, but be sure to let them cool completely before storing away.
- If you want to make the dough ahead, be sure to let it come to room temperature before baking. If the dough is chilled it won’t spread as well.
so which is better, Tate’s or my cookies?
I have the utmost respect for Tate’s, and in fact our ingredient lists are exactly the same. But if you love to bake, these homemade cookies make sense on a few different levels. First, even though I don’t have the mental energy right now to calculate the details, it is more economical to make a fresh batch of these cookies than to buy 12 for around $6. Second, the flavor of homemade cookies always trumps store-bought, no matter how good they are. And once you’ve mastered the recipe, you can have them any time you want, and you can customize them in all sorts of ways. I’m planning to tackle Tate’s coconut crisps next 🙂
let’s fill that cookie jar
- Classic Peanut Butter Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- Favorite Chewy Ginger Cookies
- Maple Glazed Oatmeal Cookies
- Oatmeal Cranberry Cookies
- Acorn Meringue Cookies!
- Double Chocolate Peppermint Cookies
- Peanut Butter Chocolate Chip Shortbread Cookies
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Thin and Crispy Chocolate Chip Cookies
Video
Equipment
- parchment paper
Ingredients
- 1 cup unsalted butter at room temperature, soft butter is important for these cookies to spread properly. See my post on How to Bring Cold ingredients to Room Temperature for tips.
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed.
- 1 3/4 cup all purpose flour, measure your flour carefully as too much flour will result in chewier cookies. First fluff your flour, then scoop it into your measuring cup, then level it off with the back of a knife.
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1 large egg
- 1 tbsp vanilla extract
- 1 1/2 cups semi sweet chocolate chips
Instructions
- Preheat oven to 350F and line two baking sheets with parchment paper. Note: the parchment paper is important for preventing sticking, and getting the right texture in these cookies. Don't substitute silicone mats.
- In the bowl of a stand mixer or with electric beaters, cream together the butter and sugars until well combined. Scrape down the sides of the bowl as necessary.
- In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon.
- Add the egg and vanilla to the butter mixture, and mix until well combined.
- Add the flour to the bowl in two batches, mixing after each addition just until everything is combined. Add the chocolate chips, and mix briefly once more to incorporate them evenly.
- Scoop the cookie dough into balls a little more than 1 tablespoon, and roll them into a ball. Space them evenly on your cookie sheet, leaving about 2-3 inches between each cookie to allow for spreading in the oven.
- Bake for about 14-15 minutes until the cookies are a rich golden brown.
- Allow to partially cool on the baking sheet, they will be very soft when they come out of the oven but will crisp up as they cool. Then transfer to a baking rack to completely cool.
- Store in an airtight container at room temperature.
Notes
Nutrition
I wish l could say this recipe worked. 14-15 minutes cooking!? They came out so dark. 9 minutes was better. Ended up adding a bit more flour to the remaining dough and they started to look like the ones pictured. Smelled delicious.. were crunchy but were kind of greasy( l used unsalted butter.
Sorry these didn’t work out for you, I always recommend doing a test cookie to see how your oven and baking pan work with my recipe. I’m glad you were able to settle on 9 minutes.
This recipe is just like Tates! I love them too and live near the East Moriches plant But can only smell them baking There’s nothing like hot out of the oven!
Good, except for the cinnamon. 1/4 teaspoon is overpowering.
As a crunchy cookie fan, I must say that these were truly amazing. Garnered rave reviews from all who tried them as well. Definitely my go-to chocolate chip cookie recipe from now on. Thank you!!
Favorite cookies ever. Gone in a day!
These cookies were ok. The dough itself tasted flavorful. I was hoping for a Tates like cookie, but I found that 14 minutes was way too much time. The cookies were dark golden brown but were almost at the burnt consistency and overcooked. I would experiment and not cook too many at one time. I left the second batch of 6 in the oven 11 minutes and it seemed a bit better. The cookies spread as expected and came out more like Tates. I’ll have to experiment some more with the time to get it right. My oven it heating at the proper temperature of 350 using parchment paper.
These cookies are incredible. My teenager loves Tate’s so I made these for his birthday. Huge hit with the entire family. The browning of butter and sugars in the oven resulted in cookies that were gorgeous in appearance and flavor. Cookies are still crispy the next day. They may not last beyond that. I have a family full of chocoholics so I threw in an extra handful of chocolate chips, but to me the cookie part is the shining star with that caramelization and hint of cinnamon. I also used a tad under a tablespoon for each cookie and baked for about a minute or so less time. Thank you!
I veganised this recipe and it still came out great! Nice, thin, crispy and even chewy, my family and friends love them! Thanks so much for this recipe Bec I’ve finally found and settled on a chocolate chip recipe that I love!!
That’s great Robin, if you get a chance can you share the products you used?
For sure^^ I used the Country Crock Plant butter(the one with avocado oil). I didn’t have it unsalted so I just adjusted the salt levels in the recipe a bit, and then instead of using an egg, I made a flax egg, 3 tbsps of water to one tbsp of ground flaxseeds, it has to sit for about 5-10 mins. Then for the chocolate chips I just used plant based chips, they’re easy to find but unfortunately more expensive. Honestly, I wasn’t even sure the recipe would still work for me bc I changed the major ingredients so I was very pleasantly surprised that it did : ) I did keep the measurements and everything the same (minus the salt adjustment) just in case anyone else was wondering^^
Easy to prep, easy to bake, and absolutely delicious! My favorite chocolate chip recipe to date.
Yay ~ so happy you loved them, thanks for the review!
I live at 5000 ft and got perfect cookies by increasing oven temp to 360, decreasing baking soda to 1 tsp. And decreasing cooking time to 13 minutes. Yum!