Ate Patty

Ate Patty 📍bay area, ca
💌 [email protected]
🧁 baking people happy since 2013

12/14/2025

It costs $0.00 to refer someone to your friend's business.

12/14/2025

Nothing beats a classic double chocolate chip 🍪

📌 Browned Butter Chocolate Chip Cookies:

Ingredients:
220g unsalted browned butter, room temp
200g light or dark brown sugar
120g granulated sugar
2 large egg, room temp
6g vanilla bean paste or vanilla extract
300g all-purpose flour
2g baking powder
3.5g baking soda
6g sea salt
440g chocolate chips (I use a mix of semisweet & milk chocolate)

1. Preheat the oven to 375°f / 190°c. Line two sheet pans with parchment paper.
2. Add the brown sugar, granulated sugar, brown butter, salt & vanilla extract to a bowl, and mix until fluffy (about 3-5 minutes)
3. Add the eggs one at a time and mix well for 1-2 minutes, until the mixture has lightened in colour and has thickened.
4. Add the flour, baking powder and baking soda. Mix to combine until there are some flour streaks remaining.
5. Add the chocolate and mix for 10-15 seconds or until the chocolate is evenly distributed. Do not overwork your dough.
6. Weigh out 100 grams for each dough ball. Arrange evenly apart on a baking pan. Bake for 15-17 minutes or until the edges are golden brown.
7. Remove from the oven and let the cookies cool completely on the cooling rack before serving.

Note: my cookies are 100gm pre-baked & I bake them at 375F for 15-17 minutes. If you’d like to make smaller cookies, I suggest using a 1tbsp cookie scoop & baking them at 350F for 10-12 minutes or until the edges are golden brown.

• these cookies can be baked right away, but if you have extra time and would like to deepen the flavor of your cookies: refrigerate the cookie dough in an airtight container for 3 days before shaping then freezing. Bake straight from the freezer.

12/13/2025

What cookie flavor should I try making next?!

12/13/2025

If you’ve got condensed milk and a pie crust, you’re just one mix away from a rich, no-fuss pecan pie that always turns out perfect.

All you need is:
1 unbaked 9-inch pie crust
1 can sweetened condensed milk (14 oz)
3 large eggs
1/4 cup melted butter
1 cup chopped pecans (plus extra halves for topping)
1/2 cup brown sugar
1 tsp vanilla extract
1/4 tsp salt

12/13/2025

Tell me what you’re baking next using emojis only,
I’ll go first: 🍋 🍪

I’m thinking of adding white chocolate drizzle and more peppermint crunch, what do you all think?
12/12/2025

I’m thinking of adding white chocolate drizzle and more peppermint crunch, what do you all think?

Big shout out to my new rising fans!Marion Orth-Robinson, Elsa Perez Mñoz, Sai Benitez
12/12/2025

Big shout out to my new rising fans!

Marion Orth-Robinson, Elsa Perez Mñoz, Sai Benitez

12/12/2025

12 days of cookie recipes has come to an end! If you made cookies using my recipes, comment down below! I’d love to see your results!

Day 12 of 12 days of cookie recipes 🎄 Peppermint Chocolate 🍫 Ingredients:220 g unsalted browned butter, room temp200 g l...
12/12/2025

Day 12 of 12 days of cookie recipes 🎄

Peppermint Chocolate 🍫

Ingredients:
220 g unsalted browned butter, room temp
200 g light or dark brown sugar
120 g granulated sugar
2 large eggs, room temp
6g vanilla extract or vanilla bean paste
300g all-purpose flour
30g cocoa powder
2g baking powder
3.5g baking soda
6g sea salt
150g peppermint flavored baking chips
150g milk chocolate chips
150g peppermint bark, chopped
Peppermint crunch for toppings

Directions:
Step 1 Preheat oven to 375 degrees F (190 degrees C).�
Step 2 In a large bowl, cream together the browned butter, brown sugar, white sugar, vanilla, and salt until smooth and fluffy (about 5 minutes). Beat in the eggs, one at a time. Combine the flour, cocoa powder, baking powder and baking soda in a separate bowl, then gradually add into the creamed mixture. Add in the peppermint chips, milk chocolate chips, and chopped peppermint bark. Mix until the chocolates are evenly distributed.

Step 3 Weigh out 100gm of the cookie dough, top with crushed peppermint and arrange evenly apart on a baking pan lined with parchment paper. Bake for 15-17 minutes. Let cookies cool on a cooling rack for 20 minutes, then enjoy!

Notes:
• my cookies are 100gm pre-baked & I bake them at 375F for 15-17 minutes. If you’d like to make smaller cookies, I suggest using a 1tbsp cookie scoop & baking them at 350F for 10-12 minutes or until the edges are golden brown.

• these cookies can be baked right away, but if you have extra time and would like to deepen the flavor of your cookies: refrigerate the cookie dough in an airtight container for 3 days before shaping then freezing. Bake straight from the freezer.

12/12/2025

I got over 6,000 reactions on my posts last week! Thanks everyone for your support! 🎉

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