Tate's Chocolate Chip Cookie Recipe

Guys, I need to start keeping track because I think this is #4 of my 35 chocolate chip cookie recipes? Either way, this is part of my Baking My Way Through My 35 Chocolate Chip Cookie Recipes series and I could NOT be more excited to share more about this one with you!

That's because this cookie recipe is very unique compared to my others. It uses reverse creaming, which is a different type of mixing method usually used in cakes, but it's even better when you want a flat and crispy cookie! I'll get more into the science of it in a few paragraphs.

But first, let's talk about Tate's Bake Shop. Now I'm sure you've seen these green bags of cookies at your grocery store, and if you haven't bought one, I bet you've wondered what all the hype is about. Believe me, I used to be the same way. The best way I can describe Tate's is a super thin, extra crispy, buttery, crunchy chocolate chip cookie. The star of the show is the salty-sweet butteriness of the dough, and the chocolate chips kind of take a back seat.

Tate's started as a Hampton's bakeshop (and if you ask me, their cookies might have started as a mistake recipe) but has since BLOWN UP nationwide, so it's only fair that we make a remake version of their cookie!

Now let's talk about reverse creaming (and no, it's not a s3x thing). Reverse creaming is a technique for cake batter that was pioneered by Rose Levy Beranbaum. It normally is a cake technique, but for this recipe we turned it on it's head to use for cookies.

So what is reverse creaming? It is where you combine your sugars with the dry ingredients first, and then add you butter to the mix. What this does is it eliminates any aeration from the creaming process, creating a very thin, sturdy, crispy cookie with a good *snap*

Back up – what does it mean to aerate butter? Typically in cookies, you want to beat together the butter and sugar for a long time until the butter is fluffy. This is because butter on its own can act as a leavening agent when mixed with sugar. The creaming aerates the butter and allows it to release moisture while baking, thus giving a cookie another chance to gain height.

But with reverse creaming that means you could make this recipe with just your hands entirely (I'm not sure you would want to….it might get messy). But no electric mixer needed! It's one of the easiest cookie doughs to bring together and takes merely minutes. A super simple cookie recipe for the crispy-cookie addicted!

And lastly, just a few tips as you embark on your Tate's Chocolate Chip Cookie remake journey:

For this recipe, it's almost imperative that you measure your flour by weight. I've tested this with 20g more flour and 20g less, and the differences on both ends were insane. If you need a kitchen scale, you can find an uber affordable one here.
After baking, you might notice your cookies have a little more height than you were expecting – this is totally normal from the leavener. The baking soda will react quickly, but once the cookies are out of the oven they will flatten during the cooling process.
And that leads to my third tip – for this one, don't skimp on the cooking time or the baking time! This recipe benefits from both. If you feel your cookies could go just a few minutes longer in the oven, do it! It will lead to a crispier crunch and you won't regret it.
In the same vein, let your cookies cool on the sheetpan. A cooling rack won't kill them, but a sheet pan that's cooling down will help them keep their crisp crunch on the bottom of the cookie.

And that's about it! Happy reverse creaming and happy baking!

Watch the recipe video here:

Tate's Chocolate Chip Cookie Remake by Justine Snacks

Tate's Chocolate Chip Cookie Remake

These cookies are thin, crispy, buttery and crunchy. What makes this recipe unique is that it uses reverse creaming, a type of baking method that helps eliminate any rise from the butter. It creates a very crispy, sturdy and melt-in-you-mouth cookie, just as addicting as the ones they sell at Tate's Bake Shop!

Prep Time 10 mins

Cook Time 15 mins

1 cup and 2 tbsp all-purpose flour 135g
½ cup brown sugar packed
3 tbsp granulated sugar
½ tsp salt
½ tsp baking soda
8 tbsp butter or vegan butter chilled
⅔ cup chocolate chips
1 egg white vegans can use 1 tbsp almond milk, the cookies will be flatter but still delicious!
½ tsp vanilla extract

Preheat your oven to 350F.
Mix the flour, sugars, salt and baking soda together.
Add the butter in small cubes and toss in the flour, mixing with your fingers until you get a gravely texture. No piece of butter should be bigger than a lentil.
Add the egg white and vanilla to the flour and mix into a dough. Feel free to use your hands for this step as well!
Fold in the chocolate chips and split into 12 equal-sized cookies.
Bake for 15-16 minutes or until golden brown.
Let them cool completely to get that crispy bite!