Bakery Style Cookies (6 Flavors!)
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4.9
150 reviews
Excellent
Bakery Style Cookies (6 Flavors!)
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Bakery Style Cookies are soft, thick, and full of delicious cookie goodness. Make them in less time than it would take to drive to a bakery!
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Ingredients
Basic Bakery Style Cookie Dough
- 1 cup butter softened, unsalted
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large 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 Add-ins
- 2 cups chocolate chips semi-sweet
- 1 cup walnuts chopped
Cowboy Cookies Add-ins
- 2 cups chocolate chips semi-sweet
- 1 cup quick oats
- 3/4 cup pecans chopped
- 3/4 cup coconut flakes unsweetened
Oatmeal Raisin Add-ins
- 1 1/2 cups quick oats
- 2 cups raisins
Dark Chocolate Chocolate Chunk Add-ins
- 1/2 cup cocoa powder unsweetened
- 2 cups dark chocolate or chocolate chips, chunks
Dark Chocolate Peanut Butter Chip Add-ins
- 1/2 cup cocoa powder unsweetened
- 2 cups peanut butter baking chips
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, use a hand mixer to combine the softened butter, brown sugar, and granulated sugar until smooth and creamy, about 1 minute. Look for the butter and sugar mixture to become pale, fluffy, and visibly lighter in color.
- Add the eggs and vanilla extract. Mix on medium speed until just combined, about 30 seconds.
- Add in cake flour, all purpose flour, baking powder, baking soda, and salt. Mix until just combined.
- If using add-ins, fold them in by hand with a large spoon or rubber spatula until evenly distributed.
- Divide the dough into 8–10 equal portions for large cookies (5-6 ounces each). Roll each portion into a ball with your hands and place them on the prepared baking sheets, spaced about 3 inches apart (4 per baking sheet).
- Bake in the preheated oven for 11–14 minutes, or until the tops of the cookies are golden brown.
- Allow the cookies to cool on the baking sheets for 15 minutes before serving warm. Or, transfer them to a wire rack to cool completely.
Notes
- For a chocolate cookie dough base, reduce flour to 1 1/2 cups and add in 1/2 cup unsweetened cocoa powder.
- For smaller cookies portion into 24 equal-sized dough balls, about 2 ounces each. Bake at 400 degrees for about 8 minutes.
- If you don’t have cake flour, replace it with an equal amount of all-purpose flour. The texture will still be delicious, just slightly less tender.
- For extra tall cookies, chill or freeze the dough balls before baking to reduce spreading and achieve chunky, bakery-style cookies.
- Freezing Dough Balls: Freeze pre-portioned dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen at 400°F, adding 1–2 minutes to the baking time.
Nutrition Information
Show Details
Serving
1large cookie
Calories
504kcal
(25%)
Carbohydrates
65g
(22%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
102mg
(34%)
Sodium
308mg
(13%)
Potassium
146mg
(3%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
769IU
(15%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8large cookies
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 504kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 308mg | 13% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 769IU | 15% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
150 reviews
Excellent
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