The Best Tate’s Bake Shop Chocolate Chip Cookie Clone Recipe
If you’ve ever dreamed of recreating the iconic Tate’s Bake Shop Chocolate Chip Cookies at home, this recipe is your golden ticket! With a focus on achieving that signature thin, crisp texture and rich buttery flavor, these cookies are as close to the real deal as it gets.
Ingredients
- 100g (7 tbsp) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (60g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons milk (instead of water for extra richness)
- 1¼ cups (150g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt (slightly reduced for balance)
- ½ tablespoon dry milk powder (optional, enhances texture and browning)
- 1 cup chocolate chips, roughly chopped
Instructions
- Preheat your oven to 365°F (or 340°F if using a convection oven).
- In a bowl, whisk together the flour, baking soda, salt, and dry milk powder. Set aside.
- In another bowl, beat the softened butter for 1 minute. Add both sugars and mix until light and fluffy.
- Mix in the egg, vanilla extract, and milk, ensuring everything is well combined. Scrape the bowl as needed.
- Gradually add the dry ingredients, mixing on low speed until just incorporated. Stir in the chocolate chips by hand.
- Scoop the dough onto a parchment-lined baking sheet, leaving space for spreading.
- Bake for 11-14 minutes, adjusting for your preferred level of crispiness.
- Let cool completely before enjoying for the best texture.
Notes
- If you prefer slightly chewier cookies, remove them from the oven at 11 minutes and let them set on the tray.
- If you don’t have dry milk powder, simply leave it out—no need to replace it.
- If using salted butter, reduce the salt to ½ teaspoon.