These thin and crispy chocolate chip cookies taste just like Tate’s Bakeshop Cookies from the bright green bag! It's all about baking your cookies low and slow.
- 1 3/4 cups (218g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (227g) unsalted butter, melted
- 1 cup (200g) light brown sugar
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (190g) chocolate chips
1 Preheat the oven to 325°F. Line two baking sheets with parchment paper.
2 Combine the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side.
3 Combine the butter and sugars: In a mixing bowl or using a stand mixer with a paddle attachment, mix the melted butter and sugars together on medium speed just until combined (don't cream them like you do with other recipes.
4 Beat in the eggs: Beat in the eggs one at a time, followed by the vanilla, until combined and smooth.
5 Add the flour: Beat in the flour on medium-low speed until there are no more streaky bits of flour visible in the dough.
Mix in the chocolate chips on low or using a spatula, by hand. The dough will be very soft, but that’s okay, as it will firm up a bit as it sits at room temperature.
6 Scoop out the cookies: Using a small cookie scoop or a tablespoon measure, scoop the dough onto the prepared baking sheets, leaving several inches of space between the cookies to allow for spreading (I used about 6 per sheet).
7 Bake the cookies: Bake the cookies, one sheet at a time, in the center of the oven for about 18 minutes per batch.
They will be brown around the edges and lightly golden in the center when they are done. They may also be puffed in the centers but will deflate as they cool.
8 Cool the cookies: Cool the cookies on the sheet pans for about 5 minutes before removing to a baking rack to cool. Store the baked and cooled cookies in an airtight container at room temperature for up to 3 days.