Bakery Style Cookies (6 Flavors!)

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Bakery-style cookies are extra soft, chunky, and packed with delicious cookie goodness. This basic recipe will let you create a variety of flavors so you can enjoy delicious cookies from the comfort of your own home in less time than driving to the bakery!

We’re a little bit attached to bakery-style cookies. Cookie shops are all over the Midwest, and we can’t seem to stay away from them! These cookies are big, indulgent, and super sweet. Maybe a weekly stop for a cookie is a little too much, but you wouldn’t have us believe that. Well, until we see the cost. Why are biscuits so expensive? Just flour, butter and sugar – right? Well, sort of. We’re happy to report that we love our homemade bakery style cookies as much as we love the real thing! Pocket the money you spent on $4 cookies and enjoy this homemade version with us!

Do bakery style cookies need low gluten flour?

Be sure to use the combination of low-gluten and all-purpose flour listed in the recipe. The cake flour is finer ground and has a cut in cornstarch, which gives these cookies a great texture.

Stand Mixer: Optional?

If you don’t have a stand mixer, you’ll need a hand mixer for this recipe. Whichever you use, make sure not to over mix the dough.

Lining Cookie Sheets:

Bake these cookies on a baking sheet lined with parchment paper or a silicone baking mat. Lightly oiling the pan will make the bottom of these cookies greasy and smelly.

Can I make these into chocolate chip cookies:

You absolutely can! For the chocolate chip cookie base, reduce flour to 1 1/2 cups and add 1/2 cup unsweetened cocoa powder.

Chocolate Chip Cookies:

For plain chocolate chip cookies, just add 3 cups semi-sweet or milk chocolate chips.

Extra Tall Cookies:

If you want these cookies to be extra thick and tall, refrigerate or freeze the dough immediately after forming into balls. This will help slow down the spreading that occurs while baking. Baking straight from the fridge yields the tallest cookies.

Can I make them into smaller cookies?

If you don’t want such large cookies, you can make them 24 smaller cookies. Adjust the recipe by baking at 400 degrees for about 8 minutes.

Close up view of bakery style cookies.

Storage and Reheating Instructions:

Store leftover cookies in an airtight container at room temperature. Warm gooey cookies are a must. If you don’t eat all of those cookies in the first sitting, you can pop them in the microwave every 15 seconds to warm them up.

If you liked this recipe, you might be interested in these other delicious cookie recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Overhead view of bakery style cookies with a glass of milk.

Bakery-style cookies are extra soft, chunky, and packed with delicious cookie goodness. This basic recipe will let you create a variety of flavors so you can enjoy delicious cookies from the comfort of your own home in less time than driving to the bakery!

Preparation time 16 minute

cooking time 14 minute

total time 30 minute

raw material

Basic Bakery-Style Cookie Dough

  • 1 cup unsalted butter softened to room temperature
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 big egg
  • 1 teaspoon vanilla extract
  • 1 cup Cake flour
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt

Chocolate Chip Walnut Inserts

  • 2 cup semisweet chocolate chips
  • 1 cup chopped walnuts

Cowboy Cookie Add-Ins

  • 2 cup semisweet chocolate chips
  • 1 cup instant oatmeal
  • 3/4 cup chopped pecans
  • 3/4 cup unsweetened coconut flakes

Oatmeal Raisin Add-ins

  • 1 1/2 cup instant oatmeal
  • 2 cup raisin

Dark Chocolate Chocolate Chunk Inserts

  • 1/2 cup cocoa powder* (see recipe notes)
  • 2 cup dark chocolate chunks or dark chocolate chips

Dark Chocolate Peanut Butter Chip Inserts

  • 1/2 cup cocoa powder* (see recipe notes)
  • 2 cup Peanut Butter Chips

instruct

  • Preheat oven to 400°F. Line two baking sheets with parchment paper or a silicone baking mat.

  • In the bowl of a stand mixer, add butter, brown sugar, and sugar and beat using the paddle attachment on low speed. Increase to medium and blend until smooth, about 1 minute.

  • Add eggs and vanilla extract and beat until just combined, about 30 seconds.

  • Add the low-gluten flour, all-purpose flour, baking powder, baking soda, and salt. Mix until just combined.

  • Pour in desired additions, then use a large spoon or rubber spatula to fold in the chocolate chips by hand.

  • Divide dough into 8 to 10 equal portions. Roll into large balls with your hands. Arrange 4 per pan on prepared baking sheets.

  • Bake in a 400 degree oven for 11-14 minutes, until golden brown on top.

  • Let cool on pan 15 minutes before reheating, or transfer to a wire rack to cool completely.

notes

*for the chocolate chip cookie dough basereduce flour to 1 1/2 cups and add 1/2 cup unsweetened cocoa powder.

For a regular chocolate chip cookiejust add 3 cups semi-sweet or milk chocolate chips.

24 small cookies Bake at 400 degrees for about 8 minutes.

Bakery Style Cookies (6 Flavors!)