Description
These thin and crispy chocolate chip cookies are buttery and loaded with chocolate chips! They taste just like your favorite Tate’s cookies. The best part? No dough chilling needed, and no softening the butter!
Ingredients
Cookies
- 2 cups (280 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 3/4 cup (150 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 cup (224 g) extra creamy (82% butterfat) salted butter, cold and cubed
- 2 large eggs (100 g), at room temperature
- 2 tsp (8 g) vanilla extract
- 1 1/4 cups (212 g) semisweet chocolate chips
Topping
- 1/2 cup (85 g) semisweet chocolate chips
- flaky salt
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Make dough: Combine flour, baking soda, salt, brown sugar, and granulated sugar in a large mixer bowl. Mix on low speed for 1 minute to combine. Add cold cubed butter to the mixer bowl. Mix on low speed for 2 minutes, until butter is broken down into small pieces and the mixture is the texture of wet sand.
- Add eggs and vanilla to mixer bowl. Mix on low speed for 20 seconds, just until combined. Scrape down the paddle attachment and mixer bowl with a silicone spatula. Add chocolate chips and mix on low speed for 10 seconds, just until incorporated (do not overmix dough).
- Use a medium cookie scoop coated lightly with nonstick spray to form 1 1/2-inch balls of dough (approximately 28 grams each). Place two inches apart on prepared baking sheets, 9 balls of dough per baking sheet. Top cookies with chocolate chips (4 to 5 per cookie), pressing gently to adhere.
- Bake cookies for 14 to 15 minutes, rotating pans halfway through, until golden brown. Sprinkle tops with flaky salt and cool cookies completely on baking sheets (do not remove until sheets feel cool to the touch).
- Store cookies in an airtight container at room temperature.
Notes
Brown sugar: I don’t recommend using dark brown sugar here, as the the additional moisture from the extra molasses will cause the cookies to overspread.