When I hunted down this recipe my intention was to make the cookies so that I could use them in Ina Garten’s Mocha Chocolate Icebox Cake. I was going to serve it for dessert with friends, but once I made the cookies I realized that the cookies were too good to bury in icebox cake. No doubt the cake would have been good, but it’s hard to believe we would have enjoyed it more than we enjoyed the cookies.
The cookies are thin, buttery, and crispy. Normally I like to bake cookies on air bake cookie sheets, but these turn out best if you use non-insulated cookie sheets. I’ve never had an actual Tate’s cookie so I can’t compare these to the original but we thought these were fantastic.