Tate’s-Style Thin and Crispy Chocolate Chip Cookes

I was shocked that I liked, no ‘loved’ these.  I’ve made a lot of chocolate chip cookies and in no way did I think I was in the crispy camp.  I was always a steadfast chewy cookies person, or so I thought.

These are incredible and if you have ever had Tate’s, these far surpass the store bought variety.

I have to confess, I love Stella Parks (per Serious Eats, Stella Parks is our CIA-trained baking nerd and resident pastry wizard, dubbed one of America’s Best New Pastry Chefs by Food & Wine. She’s also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games.)  She’s awesome and a genius.  So of course I had to make them.

My daughter made them recently and described them like chips.  Hard to eat just one and I must agree!

You must have a food processor.  You must have a scale (you can get the volume weight from the original recipe, but I seriously discourage it.  The ingredients must be weighed)  Both are great additions to your kitchen.  Also you must get the specific ingredients if you don’t have them.  This is Stella Parks, so heed the ingredient list.

Tate’s-Style Thin and Crispy Chocolate Chip Cookies by Stella Parks Serious Eats

8 ounces Gold Medal All Purpose Flour Blue Label (you can get a small bag 🙂 )

8 ounces light brown sugar

3-1/2 ounces raw cane sugar

2  teaspoon Diamond Crystal kosher salt

1-1/2 teaspoon baking soda

8 ounces cold butter, cut into 1 inch chunks (this is the only thing I deviate from.  I’m sorry Stella but I see no difference in salted vs unsalted)

8 ounces assorted chocolate chips, preferably no darker than 70%

1 large egg, cold and straight from the refrigerator

1 tablespoon pure vanilla extract

Measure out the ingredients into a medium bowl, using your scale:  flour, brown sugar, cane sugar, salt and baking soda.  Place these ingredients in the food processor and process until well combined.

Add cold butter and pulse to form a dry and powdery mix.

Add chocolate chips and pulse until combined.

This cookie mixture can be refrigerated up to one week in an airtight container or used right away in the next step.

Place cookie mixture into a very large bowl.  Add egg and vanilla and stir well, until all the wet ingredients have been absorbed.  Knead the mixture by hand, right in the bowl, until it comes together like a classic dough.

Preheat oven (s) to 350 degrees.

Place parchment (no silicon mat) on rimmed cookie sheets.  Portion out the dough into tablespoons (I only got 37 as compared to Stella’s 56 ?).  Space the tablespoon dough about 2-3 inches apart on cookie sheet (I got 6 per cookie sheet).

Bake for 14-16 minutes (check at 14 minutes, mine were done) until uniformly golden brown.  Cool cookies directly on the rimmed cookie sheet until room temperature, about an hour.

Cookies can be stored in an air tight container for up to 6 weeks.

measure out ingredients into medium bowl:

butter, chocolate chips:

process flour, brown sugar, sugar, kosher salt and baking soda:

add butter:

add chocolate chips:

place in a very large bowl:

add egg and vanilla:

stir until combined:

then knead together to form a dough:

rimmed cookie sheets with parchment:

portioning out dough:

baked:

yum!