Hello fellow baking enthusiasts! If you’ve ever tasted Tate’s Bake Shop Chocolate Chip Cookie Clone Recipe, you know they’re something special.
With their perfect crispy edges and chewy centers, these cookies have won the hearts of cookie lovers everywhere.
The good news is, you don’t need to visit their bakery to enjoy these delectable treats I’ve got a tate’s bake shop chocolate chip cookie clone recipe that will let you recreate them right in your own kitchen!
In this post, I’m sharing my take on the Tate’s Bake Shop chocolate chip cookie recipe. This clone version brings you the same mouthwatering flavor and irresistible texture that makes these cookies so famous.
Baking pro or just looking for a sweet treat to satisfy your cravings, this easy recipe will have you enjoying fresh, homemade cookies in no time. So, grab your apron and let’s get started on these classic cookies!
How To Prepare Tate’s Bake Shop Chocolate Chip Cookie Clone Recipe?
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Yield: 18 cookies
Equipment Needed
- Mixing Bowls
- Whisk
- Baking Sheet
- Parchment Paper
- Spatula
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips (or more for extra chocolatey goodness)
Instructions
Now, let’s dive into the fun part – making these fantastic cookies!
1. Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for your dough.
2. Prepare Your Baking Sheets
Line your baking sheets with parchment paper. This step is crucial to prevent the cookies from sticking and ensures easy cleanup after baking.
3. Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later.
4. Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This should take about 2-3 minutes using an electric mixer.
5. Add the Eggs and Vanilla
Next, add the eggs, one at a time, and continue mixing after each addition. Stir in the vanilla extract until everything is well combined.
6. Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix, as this can affect the texture of your cookies.
7. Fold in the Chocolate Chips
Gently fold in the chocolate chips using a spatula. This ensures an even distribution of chocolate throughout the dough.
8. Scoop the Dough
Using a cookie scoop or tablespoon, drop spoonfuls of cookie dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie, as they will spread while baking.
9. Bake the Cookies
Place the baking sheets in the preheated oven and bake for 15 minutes, or until the edges of the cookies are golden brown, and the centers are still slightly soft. Keep a close eye on them to avoid overbaking – you want them crispy around the edges but still chewy inside.
10. Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve them with a glass of milk, or enjoy them on their own!
Special Note
This Tate’s Bake Shop chocolate chip cookie clone recipe is a close match to the beloved original, but with a homemade touch.
For an extra crispy texture, don’t hesitate to flatten the dough slightly before baking. Adjust the baking time based on your preference for chewiness or crispiness. Enjoy your homemade version of this iconic treat!
Nutrition Facts
Calories: 180
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 25g
Fiber: 1g
Sugar: 15g
Protein: 2g
Cholesterol: 25mg
Sodium: 80mg
Are Tates Chocolate Chip Cookies Healthy?
Tate’s chocolate chip cookies, while delicious, aren’t exactly considered a health food. They’re made with ingredients like butter, sugar, and chocolate, which contribute to their rich, indulgent flavor.
While they do offer some energy and small amounts of protein, they are high in sugar and fat, so it’s best to enjoy them in moderation as a treat rather than a regular snack.
Conclusion
There’s nothing quite like biting into a warm, homemade chocolate chip cookie that’s perfectly crispy around the edges and soft in the center.
With this Tate’s Bake Shop chocolate chip cookie clone recipe, you can now recreate that same delicious experience right at home.
The combination of simple ingredients and easy steps ensures that you’ll have a batch of mouthwatering cookies ready to enjoy in no time.
Baking them for yourself, sharing with family and friends, or even gifting them, these cookies are sure to impress.
I hope this Tate’s Bake Shop Chocolate Chip Cookie Clone Recipe brings as much joy to your kitchen as it has to mine.
Happy baking, and don’t forget to let me know how your cookies turn out I’d love to hear about your creations!
Tate’s Bake Shop Chocolate Chip Cookie Clone Recipe
Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Spatula
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips or more for extra chocolatey goodness
Instructions
- Now, let’s dive into the fun part – making these fantastic cookies!
Preheat the Oven
- Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for your dough.
Prepare Your Baking Sheets
- Line your baking sheets with parchment paper. This step is crucial to prevent the cookies from sticking and ensures easy cleanup after baking.
Whisk the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later.
Cream the Butter and Sugars
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This should take about 2-3 minutes using an electric mixer.
Add the Eggs and Vanilla
- Next, add the eggs, one at a time, and continue mixing after each addition. Stir in the vanilla extract until everything is well combined.
Combine Dry and Wet Ingredients
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix, as this can affect the texture of your cookies.
Fold in the Chocolate Chips
- Gently fold in the chocolate chips using a spatula. This ensures an even distribution of chocolate throughout the dough.
Scoop the Dough
- Using a cookie scoop or tablespoon, drop spoonfuls of cookie dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie, as they will spread while baking.
Bake the Cookies
- Place the baking sheets in the preheated oven and bake for 15 minutes, or until the edges of the cookies are golden brown, and the centers are still slightly soft. Keep a close eye on them to avoid overbaking – you want them crispy around the edges but still chewy inside.
Cool and Enjoy
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve them with a glass of milk, or enjoy them on their own!