Bakery Style Cookies are so soft, thick, and full of delicious cookie goodness. This base recipe will have you creating a huge variety of flavors so you can have amazing cookies in the comfort of your home in less time than it would take to drive to a bakery!
We have a bit of a love affair going on with bakery style cookies. Cookie Shops have popped up all around the midwest, and we can’t seem to keep away! These cookies are so large, indulgent, and incredibly sweet. Perhaps stopping in to pick up cookies every week is a bit excessive, but you won’t convince us of that. Well, until we see the cost. How are cookies this expensive? It’s just flour, butter, and sugar — right? Well, sort of. We are happy to report that we love homemade bakery style cookies just as much as the real thing! Go ahead and pocket that money you would have spent on a four dollar cookie, and enjoy this homemade version with us!
Is cake flour necessary in Bakery Style Cookies?
Be sure to use the combination of cake flour and all-purpose flour listed in the recipe. Cake flour is more finely milled and has cornstarch cut in which gives this cookie great texture.
Stand Mixer: Optional?
If you do not own a stand mixer, you will need to use a hand mixer for this recipe. Whichever you use, make sure to not over-mix the dough.
Lining the Cookie Sheet:
Bake these cookies on a baking sheet lined with parchment paper or a silicone baking mat. Lightly greasing a pan will give these cookies an unpleasant greasy bottom.
Can I make these into chocolate cookies:
You absolutely can! For a chocolate cookie base, reduce flour to 1 1/2 cups and add in 1/2 cup unsweetened cocoa powder.
Chocolate Chip Cookies:
For a plain chocolate chip cookie, simply add in 3 cups of semi-sweet or milk chocolate chips for your add-in.
Extra Tall Cookies:
If you want these cookies to be extra thick and tall, refrigerate or freeze the dough immediately after shaping into balls. This will help slow the spreading that occurs when baking. Baking straight from the freezer will produce the tallest cookie.
Can I make these into smaller cookies?
If you do not want such large cookies, you can instead make them into 24 smaller cookies. Adjust the recipe by baking at 400 degrees for about 8 minutes.
Storage and Reheating Instructions:
Store any leftover cookies in an airtight container at room temperature. Warm gooey cookies are a must. If you do not eat all these cookies in your first sitting, you can put them in the microwave in 15-second intervals until warm.
If you like this recipe, you may be interested in these other delicious cookie recipes:
- Nutella Stuffed Churro Cookies
- Peanut Butter Kiss Cookies
- Old Fashioned Orange Slice Oatmeal Cookies
- 5 Ingredient Peanut Butter Cookies
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Can someone answer this. Why such a high temperature??
Thanks!
The higher temperature helps these cookies bake quickly (hot and fast), giving them that perfect bakery-style texture—crispy on the edges while staying soft and chewy in the center. It also helps the cookies spread less, keeping them thick and delicious!
Hey there! Can you give me an idea of how many ounces of dough your large bakery style cookies are for this recipe please. Thank you so much for sharing!
They should be right about 4 ounces.
I used half margarine to keep the cost down
I made these today. Amazing. They turned out wonderful. I did chocolate chip. Cowboy. M&ms and cranberry oatmeal. Hopefully they will sell
Your so sweet to send me this. God bless and thank you 💜
I have made these multiple times now. Once as basic chocolate chips, another with sprinkes (bday cake style), again with M&M’s, with pumpkin streusel, with triple chocolate and last with salted caramel chips and Trader Joe’s chocolate bar with pretzels (and other things, I don’t remember lol). Some were 8 bakery sized, some smaller scoops (made 24 each). EVERY time they came out perfect! Tons of compliments and flavor requests for the next batch.
I have made these multiple times now. Once as basic chocolate chips, another with, again with M&M’s, with pumpkin streusel, with triple chocolate and last with salted caramel chips and Trader Joe’s chocolate bar with pretzels (and other thins, I don’t remember lol). Some were 8 bakery sized, some smaller scoops (made 24 each). EVERY time they came out perfect! Tons of compliments and flavor requests for the next batch.
This is my go to cookie recipe. I’m an amateur baker and this is a no fail recipe. My family loves the results! Thanks to Caitlyn and Rachel!
I was wondering, if I want chocolate dough, do I reduce the all purpose flour to 1.5 cups and just leave the cake flour the same? Just wondering since it’s reducing flour by 1/4 cup and adding 1/2 cup cocoa powder.
Correct. You reduce the all purpose flour.
These are the best ever homemade cookies !!! Everyone has loved them and the favorite with the members of our family, from adults, grandkiddos & great grandkiddos are the chocolate chip bakery style cookies!!! Thank you, Rachel, for making this a fun & deluscious dessert for loved ones. 💞🍪❤️