There are very few crunchy cookies I like. My go-to cookie is soft and ooey-gooey. Tate’s Bakeshop chocolate chip cookies are on the list. Well, they are the list! Fatima brought home a package of these last weekend and we devoured them in a day.
I sought out a recipe and found one. When I saw this recipe for Tate’s Bakeshop cookies, I had to try it. The best part? It’s in a cookbook from the Kathleen King (the woman who founded Tate’s Bakeshop!).
Our experience making the famous cookies from Tate’s Bakeshop
My son loves to help me bake. When he started mimicking us in the kitchen last year, we bought him a play kitchen. He loves it. His favorite thing to make is alphabet soup with tuna. Lately, he loves to help me bake cookies. There’s a book he has called Stir Crack Whisk Bake. It takes you through the steps of baking cupcakes in a very cute, interactive way. At one point, it reads, “Oops the flour spilled a little. That’s ok. Just brush it off the counter.” When he’s helping me, I think he likes to mirror that moment in the book because when he’s measuring flour, he always spills and he loves to brush it off the counter.
My son’s favorite part of the process is stirring. After we measure the dry ingredients, I let him stir them together. By the way, that’s a very important step! Whisking the dry ingredients ensures they are evenly combined before adding them to the wet mixture. You want to make sure the baking soda and salt are evenly distributed amonst the flour.
I always taste the cookie dough before scooping it onto the baking sheets. I was amazed how much this cookie dough tasted just like the store-bought cookies. Well, I shouldn’t be surprised because it’s Tate’s recipe!
These cookies were great. They were, however, the softer version of Tate’s. That’s not necessarily a bad thing, but if you’re looking for Tate’s famous crunchy taste, you may want to leave these in the oven a few minutes longer.
