DO Try This At Home: Tate’s Bake Shop Cookies

Got milk?

The scene: A random day in June. A conversation over cookies erupts amongst the eat. drink. repeat. crew… and, action:


Sarah-Ann: So you guys know I’m from New York right?

Casey & Chris: It may have come up in conversation once or twice.

Sarah-Ann: But not just New York, New York City – did you know that??

Casey & Chris: This all sounds vaguely familiar. Do you have a point to make or are you just showing off you’re a New Yorker once again?

Sarah-Ann: But it’s the greatest city in the world! It’s a concrete jungle where dreams are….

Casey & Chris: SAS! Point please…

Sarah-Ann: Oh, right. So, cookies. Cookies are my point. Not just any cookies, the best cookies you’ve EVER had.

Casey & Chris: We’re listening…

Sarah-Ann: Tate’s Bake Shop cookies to be exact. They’re from the Hamptons, you know, in Long Island, NY? Gwyneth Paltrow is a huge fan of them too, she even said so on her blog, see? Point is, they are wicked easy to make, and they are guaranteed to be the best cookies you’ve ever devoured. Now you can have them anytime you want, without a trip to where the city lights will inspire you…

Casey & Chris: SAS!

Sarah-Ann: Sorry, it’s just such a catchy jingle! Well here’s the best part, I’ve included the recipe below AND some visuals just to show how easy it is.

Casey & Chris: Now you’re talking.

Sarah-Ann: Less talk, more cookies.


**I follow Gwyneth Paltrow’s advice and bake mine for eight minutes instead of twelve. The extra four minutes yield Tate’s signature, crispy texture but I agree with Gwyneth, and like them slightly chewy in the middle.**


YIELD: About 40 cookies

  • 2 cups unbleached, all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) lightly salted butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar, firmly packed
  • 1 teaspoon water
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, beaten
  • 2 cups semisweet chocolate chips (Nestlé can’t really be beat)

Preheat the oven to 350º.
Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup spoons, drop the cookies 2″ apart onto two nonstick or greased cookie sheets. Bake for eight minutes, rotating the sheets after four minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.



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Prepping the dry and wet ingredients

Combine everything together.. chocolate chips, yum.

Ta-da! Finished product.

Written by

Sarah-Ann is Editor-In-Chiefness and Publicist for Eat. Drink. Repeat. A former New Yorker, Sarah-Ann has an advanced palate when it comes to food, and a weakness for fashion, travel...and west coast oysters. From the latest trends in food and travel around the globe, to the talk of the Atlanta scene, this chic jet-setter definitely has you covered.
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  • E Soffer Roberts

    These truly are amazing, I make them all the time.  I bake them for 5 minutes and then rotate for another 5. I call the “magic cookies” They are always a hit at cookie swaps, and brunches. Here is a pic of stacks ready to go!

  • Sarah-Ann

    Thanks for the additional tip! This timing method yields great results too. and great picture, those look amazing – pay attention readers: she’s the teacher, I’m merely the student! :)

  • Garrett Kuk

    I’ll keep these bookmarked for when we’re on a more cookie-friendly diet…

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