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Bakery Style Cookies (6 Flavors!)

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!

Prep Time
16 mins
Cook Time
16 mins
Total Time
30 mins
Servings: 8 large cookies
Calories: 504 kcal
Course: Dessert
Cuisine: American

Ingredients

Basic Bakery Style Cookie Dough
  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 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 semi-sweet chocolate chips
  • 1 cup chopped walnuts
Cowboy Cookies Add-ins
  • 2 cups semi-sweet chocolate chips
  • 1 cup quick oats
  • 3/4 cup Chopped Pecans
  • 3/4 cup unsweetened coconut flakes
Oatmeal Raisin Add-ins
  • 1 1/2 cups quick oats
  • 2 cups raisins
Dark Chocolate Chocolate Chunk Add-ins
  • 1/2 cup unsweetened cocoa powder
  • 2 cups dark chocolate chunks or chocolate chips
Dark Chocolate Peanut Butter Chip Add-ins
  • 1/2 cup unsweetened cocoa powder
  • 2 cups peanut butter baking chips

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. Add the eggs and vanilla extract. Mix on medium speed until just combined, about 30 seconds.
  4. Add in cake flour, all purpose flour, baking powder, baking soda, and salt. Mix until just combined.
  5. If using add-ins, fold them in by hand with a large spoon or rubber spatula until evenly distributed.
  6. 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).
  7. Bake in the preheated oven for 11–14 minutes, or until the tops of the cookies are golden brown.
  8. 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

Serving 1large cookie Calories 504kcal (25%) Carbohydrates 65g (22%) Protein 6g (12%) Fat 25g (38%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 102mg (34%) Sodium 308mg (13%) Potassium 146mg (4%) 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

% 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.