Tate’s Bake Shop Chocolate Chip Cookies

On this blog, I’ve written about a lot of the unusual recipes that I’ve made. There was the maple syrup taffy. The mini sweet potato cheesecakes. The lime cornmeal cookies. The different cookies with potato chips in them. Adorable little teddy bears in marshmallow hot tubs. And while I’ve definitely made some more traditional recipes, I haven’t actually written about good ol’ regular chocolate chip cookies. One time I made salted chocolate chip cookies, but that was really the closest I’ve done.


So, I thought I would do something unusual and make something regular. 🙂 I decided to make chocolate chip cookies. Since everybody and their grandmother has a chocolate chip cookie recipe, which recipe to use could have been a difficult decision. Luckily for me, I had an easy answer. Since I was making them for my friend’s birthday, I thought I would make something he would particularly enjoy.


He’s a big fan of Tate’s cookies. Now, generally I’m a big advocate of homemade cookies. (Wonder what would have given you that idea?) But if you’re looking to buy cookies that someone else made, you can’t go wrong with Tate’s. For example, in a previous incarnation of one of my gaming groups, we consumed an exceptional amount of them. They’re a NY State specialty, but you can get them all over the place. And since the birthday boy really enjoys them, I thought it would be cool to make some for him, as I have the cookbook from Tate’s. Well, as it turns out, I have a cookbook of theirs, but not the cookbook with this recipe. So I had to find it elsewhere. (Thank you, internet!)


They were pretty easy to put together. I mean, they’re chocolate chip cookies after all. A few recipe notes: I didn’t have salted butter, just unsalted, so I added extra salt to compensate. I didn’t use eggs. I used aquafaba instead. And it turns out that the 2 cups of chocolate chips was a whole bag.


I baked them on baking sheets covered in parchment paper. I used three sheets and rotated them in and out of the oven through the process, using one or two sheets per batch. I used my handy-dandy cookie scoop to make the cookies, but that made the cookies too big. So I split the scoops of dough roughly in half, which was about right. I ended up with 46 cookies. (The recipe is supposed to make 54, so I guess mine were a little bigger.)


I baked the first batch for 12 minutes, which wasn’t quite enough. I baked the second batch for 14 minutes which seemed just right. For the next batch, I also baked them for 14 minutes, but that was too much for these. Some might have been a little smaller. It’s also possible that opening and closing the oven to check a couple of times during the previous batch might have cooled it down a little, which made for the longer time. The last batch was in for 13 minutes which was just right.


They smelled delicious while baking. That is, for a while they smelled really good, but as with any smell, after a while you get used to it. At one point I went into another room and came back and I could notice the difference. It was like walking into a giant cookie. And while they were cooling, I stepped outside for a couple of minutes. When I came back into the apartment, the scent hit me like a ton of bricks. Err, cookies. It was fantastic.



Tate’s cookies are known for being big, flat, and crispy. And delicious. Some of these turned out more like Tate’s cookies and some less. I tried one that was closer to the Tate’s ideal and one that was further from that. The further one was good, but had just a hint of Tate’s-ness. (Yes, that’s a word now.) The closer one was also good. It was not exactly like a Tate’s cookie, but it was close. It was buttery, crispy, thin, and delicious.


I brought some into work for the birthday boy, who happens to be not just a friend but also a coworker. But due to both of us being out of the office for one thing or another for a few days, it wasn’t until several days after his birthday that the cookies made it in. By that point it was also another coworker’s birthday. So, the cookies ended up being for two birthdays. Huzzah! More merriment! More celebration! More omnomnomnomnom.


They both appreciated the gesture, and really loved the cookies. In fact they loved them so much they, and everyone really, came back for more and more. I mentioned to the Tate’s fan about using their recipe. He said mine were even better. (As he pointed out, one advantage mine had is that they were fresh.) Everyone else loved them as well. I brought in about a dozen and a half, and they were gone very quickly. So quickly in fact that I didn’t really get to make my dessert rounds. So I brought in a bunch more the next day. Those also disappeared quickly. People kept telling me over and over again how good they were. I would have to put these pretty high up on the list of recipes enjoyed by my coworkers.


They were good, simple, buttery, crispy cookies. I didn’t happen to mention that they were egg-free, and I don’t think anyone had any idea. Aquafaba is generally such a good substitute that no one can tell the difference. Plus, they were just really good cookies. I’m glad I made them. It makes me want to try some more simple recipes.


Do you have any favorite recipes that wow the crowds but are super simple to make? Do you have a favorite chocolate chip cookie recipe? A favorite style of chocolate chip cookie? Have you been experimenting with aquafaba or other egg substitutes? I’d love to hear your thoughts in the comments below!


Recipe courtesy of Tate’s Bake Shop Cookbook via Bon Appétit.

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