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Tate's Bake Shop-Style Chocolate Chip Cookies
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.
1
chewiness
5
crispiness
1
cakeyness
1
thickness
5
spread
4
richness
4
sweetness
2
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: 1.5. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.10 (12th percentile)
Flour:Sugar0.94 (17th percentile)
Brown:White Sugar1.65 (71th percentile)
Egg:Flour0.20 (36th percentile)
Chocolate:Flour1.36 (86th percentile)
Fat %19.6 (80th percentile)
Sugar %22.8 (75th percentile)
Hydration0.20 (29th 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 %
21.6
Hydration
0.20