Tate's Bake Shop-Style Chocolate Chip Cookies

Name: Tate's Bake Shop-Style Chocolate Chip Cookies
Cook time: 15 min
Yield: 36 cookies
Ingredients: 2 cups all-purpose flour; 1 cups butter; 0.5 cups granulated sugar; 0.75 cups packed light brown sugar; 1 each egg; 1 tsp vanilla extract; 1 tbsp water; 0.5 tsp baking soda; 1 tsp salt; 2 cups semi-sweet chocolate chips

Kathleen King · Tate's Bake Shop · 1980 · Original Recipe

The gold standard for thin, crispy chocolate chip cookies. Southampton, NY bakery famous for their impossibly thin, buttery, crispy cookies. Higher sugar ratio, melted butter, and a touch of water create the signature snap.

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

ultra thincrispybutterysnapwafer-likelacy edgesiconic crunch

Ingredients

all-purpose flour2 cups (250g)

butter(melted)1 cups (227g)

granulated sugar0.5 cups (100g)

packed light brown sugar0.75 cups (165g)

egg1 each (50g)

vanilla extract1 tsp (4g)

water1 tbsp (15g)

baking soda0.5 tsp (3g)

salt1 tsp (6g)

semi-sweet chocolate chips2 cups (340g)

Total dough weight1.2kg

Process

Mixing: melted butter
Butter: melted
Eggs: whole
Bake Temp: 350°F (177°C)
Bake Time: 12-15 min
Chill: None
Yield: ~36 cookies
Sheet Prep: ungreased

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 1.6. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.10 (15th percentile)

Flour:Sugar0.94 (22th percentile)

Brown:White Sugar1.65 (82th percentile)

Egg:Flour0.20 (36th percentile)

Chocolate:Flour1.36 (87th percentile)

Fat %19.6 (84th percentile)

Sugar %22.8 (69th percentile)

Hydration0.20 (28th percentile)

Bake Temp350 (42th percentile)

Key Ratios

Flour:Fat

1.10

Flour:Sugar

0.94

Brown:White Sugar

1.65

Egg:Flour

0.20

Chocolate:Flour

1.36

Fat %

19.6

Sugar %

22.8

Flour %

21.5

Hydration