Name: Tate’s Bake Shop Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup salted butter, softened; 3/4 cup (5.25 ounces) granulated sugar; 3/4 cup (5.63 ounces) firmly packed dark brown sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 teaspoon table salt; 1 teaspoon baking soda; 2 cups (10 ounces) all-purpose flour; 2 cups semi-sweet chocolate chips; 1 cup toasted pecan pieces

Jump to Recipe· 4.8 from 29 reviews

If you’re searching for the perfect thin, crisp, and chocolate-packed cookie, Tate’s Bake Shop Chocolate Chip Cookies are simply irresistible. With their legendary buttery crunch and careful balance of sweetness and salt, these cookies have made their way into hearts and cookie jars everywhere. This recipe delivers all the signature flavor and texture of the beloved bakery version, while allowing you to bake up a fresh batch at home. Whether you’re making them for a celebration, as a thoughtful gift, or just because—get ready for your kitchen to smell amazing and for these cookies to disappear off the plate!

Tate’s Bake Shop Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

This classic recipe relies on a handful of kitchen staples, but each ingredient matters! Every component adds something unique to the cookies’ flavor, structure, or irresistible texture, helping you achieve those perfect Tate’s Bake Shop Chocolate Chip Cookies at home.

Salted Butter: Softened butter not only adds richness to the dough, but also helps achieve the perfect thin, crisp texture.
Granulated Sugar: Provides sweetness and helps create that delightful crunch around the cookie’s edges.
Dark Brown Sugar: Brings moisture, a deep caramel flavor, and a slightly chewy bite to the otherwise crispy cookie.
Eggs: Room temperature eggs bind everything together and give cookies a tender interior.
Vanilla Extract: Infuses the dough with a subtle yet warm flavor that complements the chocolate beautifully.
Table Salt: Rounds out the sweetness for a well-balanced cookie; don’t skip this even with salted butter.
Baking Soda: Lifts and spreads the dough, helping achieve thin but structured cookies.
All-Purpose Flour: Provides body while still keeping the cookie’s bite beautifully light and crisp.
Semi-Sweet Chocolate Chips: The star mix-in—classic, melty, and just the right amount of chocolate in every bite.
Toasted Pecan Pieces: Adds nutty crunch that pairs so well with chocolate—toast for extra flavor!

How to Make Tate’s Bake Shop Chocolate Chip Cookies

Step 1: Prep the Oven and Cookie Sheets

Start by preheating your oven to 350°F. Lining your cookie sheets with parchment paper or a silicone mat is a game-changer—it prevents sticking and helps your Tate’s Bake Shop Chocolate Chip Cookies bake up evenly with those crisp edges we all love. Set your prepared sheets aside while you mix the dough.

Step 2: Cream Butter and Sugars

In a large mixing bowl, blend the softened salted butter with the granulated and dark brown sugars on medium speed. This only takes about a minute, but it’s crucial for getting that irresistible, caramelized flavor and the thin, crunchy texture Tate’s Bake Shop Chocolate Chip Cookies are famous for.

Step 3: Add Eggs and Vanilla

Next, crack in the eggs and pour in the vanilla extract. Beat just until the mixture is well combined—about 30 seconds. Overbeating here can lead to a tough cookie, and we’re after light and crisp!

Step 4: Mix in Salt and Baking Soda

Sprinkle the salt and baking soda over your wet ingredients and mix on medium speed just long enough for the leavening to disappear into the dough. This is what gives Tate’s Bake Shop Chocolate Chip Cookies their perfect balance and spread.

Step 5: Add Flour, Chocolate Chips, and Pecans

With the mixer on low, add the flour and blend just until you no longer see streaks. Fold in the semi-sweet chocolate chips and toasted pecan pieces gently by hand. Don’t overwork the dough—just a few turns with a spatula is all it takes to disperse the chocolate and nuts evenly.

Step 6: Shape and Flatten the Dough

Scoop the dough onto your prepared sheets, spacing each scoop about 2 inches apart (these cookies love to spread!). Use a small ice cream scoop for uniform cookies, then dampen your hand and gently flatten each ball to about 3/8-inch thick. This extra step ensures the signature thin, bakery-style look and crunch of Tate’s Bake Shop Chocolate Chip Cookies.

Step 7: Bake and Cool

Slide the sheets into the preheated oven and bake for around 12 minutes, or until the edges and centers are a lovely golden brown. Let them cool for 5 minutes on the baking sheet before transferring to a wire rack. This rest helps the cookies finish setting and brings out the very best crunchy texture.

How to Serve Tate’s Bake Shop Chocolate Chip Cookies

Garnishes

For an extra-special touch, sprinkle a tiny pinch of flaky sea salt on each cookie while they’re still warm. You can also drizzle them with a bit of melted chocolate or dust with powdered sugar just before serving, making each Tate’s Bake Shop Chocolate Chip Cookie look bakery-beautiful for guests or gifting.

Side Dishes

These cookies are perfectly wonderful with a tall glass of cold milk or a steaming mug of coffee or hot chocolate. Try them alongside a scoop of vanilla ice cream or even crumbled over a creamy pudding for a decadent dessert swap.

Creative Ways to Present

Stack a bundle of Tate’s Bake Shop Chocolate Chip Cookies and tie them with ribbon for a sweet homemade gift, or miniaturize them for charming party favors. For holidays, arrange the cookies on a festive platter with fresh berries or edible flowers to make your cookie tray truly stand out.

Make Ahead and Storage

Storing Leftovers

Once cooled, your Tate’s Bake Shop Chocolate Chip Cookies will keep their crunchy magic for days if stored in an airtight container at room temperature. Slip a slice of bread inside the container to absorb excess moisture and help keep the cookies crisp even longer!

Freezing

Tate’s Bake Shop Chocolate Chip Cookies are incredibly freezer-friendly. Freeze baked cookies in a zipper bag or airtight container for up to three months, or freeze unbaked dough balls and bake them fresh anytime you’re craving a homemade treat.

Reheating

If your cookies lose a little crunch, just pop them in a 300°F oven for 3–5 minutes—let them cool before enjoying. This quick refresh brings back all the bakery-level crispness without drying them out.

FAQs

Can I substitute walnuts or another nut for pecans?

Absolutely! While pecans are classic for Tate’s Bake Shop Chocolate Chip Cookies, you can swap in walnuts, almonds, or even leave out the nuts entirely—just keep the total volume the same for best results.

Do I have to toast the pecans first?

Toasting the pecans really brings out their flavor and adds an extra layer of crunch, but if you’re short on time, you can skip this step. The cookies will still be delicious, just a bit less nutty and aromatic.

What’s the best way to soften butter quickly?

If you forgot to set out the butter, cube it and let it sit at room temperature for 15–20 minutes or use a very gentle, short microwave burst at low power. Soft, not melted, butter is key for the best Tate’s Bake Shop Chocolate Chip Cookies texture.

Can I use light brown sugar instead of dark?

Yes, you can use light brown sugar if that’s what you have on hand. The cookies will be slightly less caramelly in flavor, but they’ll turn out delicious and full of chocolatey goodness either way.

Why do I need to flatten the dough before baking?

This step is important for ensuring the cookies spread thin and crisp up properly—just like authentic Tate’s Bake Shop Chocolate Chip Cookies. Wetting your hand prevents sticking and lets you press them gently and evenly.

Final Thoughts

I can’t wait for you to enjoy the crunch, chocolatey pockets, and buttery magic of homemade Tate’s Bake Shop Chocolate Chip Cookies. Whether you tuck them in a lunchbox or bring them to a celebration, they’re sure to become a family favorite. Happy baking!