This Bakery-Style Cookie Dough is your secret weapon for crafting a variety of cookies that taste like they came straight out of a Manhattan bakery. 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!
Why Our Recipe
- A foolproof base that allows you to use one recipe to create any flavor.
- Achieves that bakery-quality texture that’s soft and chewy every time.
- Add your favorite mix-ins for endless cookie possibilities.
We have a bit of a love affair going on with bakery-style cookies. Cookie Shops have popped up all around the United States and we can’t seem to keep away! These cookies are so large, indulgent, and incredibly sweet. Go ahead and pocket that money you would have spent on a four-dollar cookie, and enjoy this homemade version with us!
Ingredient Notes
- Butter: Unsalted butter is ideal for full flavor, but salted butter works too—just reduce the added salt by 1/4 teaspoon. Make sure it’s softened for easy creaming.
- Brown Sugar: Light or dark brown sugar will work. Dark brown sugar adds a richer, caramel-like flavor and creates extra chewiness.
- Granulated Sugar: Balances the sweetness and helps the cookies achieve lightly crisp edges.
- Vanilla Extract: Pure vanilla extract provides the best flavor, but imitation works if that’s what you have on hand.
- Cake Flour and All-Purpose Flour: The combination of these two flours gives the cookies their signature texture. Cake flour creates softness, while all-purpose flour provides structure. If you don’t have cake flour, replace it with an equal amount of all-purpose flour. The cookies will still be delicious, just not quite as tender.
- Baking Powder and Baking Soda: These leavening agents ensure the cookies rise and puff beautifully. Be sure they’re fresh and not expired for the best results.
- Salt: Enhances the flavors and balances the sweetness.
Endless Flavor Combinations
One of the best things about this recipe is that it’s the perfect blank canvas. Whether you’re a fan of classic cookies or love experimenting with bold new flavors, the possibilities are endless.
Mix-Ins
Start by choosing your mix-ins. Chocolate chips, nuts, dried fruits, shredded coconut, or even crushed candy bars all work. For more playful variations, add colorful sprinkles, mini marshmallows, or candy-coated chocolates like M&Ms. These are perfect for creating themed cookies for holidays or special occasions. Aim for about 2–3 cups of mix-ins per batch to maintain the dough’s consistency.
Flavor Enhancers
Take your cookies beyond mix-ins with subtle additions like a dash of cinnamon, nutmeg, or espresso powder. Stick to small amounts like 1/4 to 1/2 teaspoon so you don’t overpower the cookie.
Sweet and Savory Combinations
Don’t be afraid to mix sweet and savory elements. Add a sprinkle of flaky sea salt on top or try incorporating pretzels or potato chips for a unique crunch.
Alternative Textures
Play with textures by incorporating oats, graham cracker crumbs, or even crushed cereal into the dough. These add-ins not only enhance the flavor but also create a satisfying bite.
Why Cake Flour?
Cake flour is the key to creating that soft, delicate texture in bakery-style cookies. It has a lower protein content compared to all-purpose flour which means it develops less gluten. This results in lighter and fluffier cookies. We balance it with all-purpose flour to give the cookies enough structure to hold their shape without spreading too much.
No cake flour on hand? Simply substitute it with an equal amount of all-purpose flour. The cookies may lose a bit of their tender texture, but they’ll still turn out delicious!
Dark Brown Sugar vs Light
The difference between dark and light brown sugar lies in the molasses. Dark brown sugar contains more molasses, which deepens the flavor and adds extra moisture. This results in cookies with a richer, almost caramel-like taste and a slightly chewier texture. The added moisture also helps keep the cookies soft for longer. We promise, light brown sugar works too.
The Science Behind High Heat
These cookies are baked at 400°F (200°C), which is higher than the typical temperature for cookies. Baking at a high heat causes the butter in the dough to melt quickly, spreading the cookies slightly while setting the edges fast enough to create that golden, slightly crisp exterior. The high temperature shortens the baking time which helps the centers stay soft and chewy.
Extra Thick Cookies
Want to achieve those ultra-thick, bakery-style cookies? Chilling or freezing the dough balls for 20 minutes before baking is the trick. Cooling the dough slows down spreading during baking, resulting in cookies that stay tall and chunky. For the thickest cookies, bake them straight from the freezer—you won’t regret it!
Smaller Cookies
This recipe is designed to make 12 large cookies. For the classic oversized bakery feel, divide the dough into portions weighing 5–6 ounces each using a kitchen scale.
If you prefer smaller cookies, the dough can be divided into 24 portions, around 2 ounces each, or use a 2-ounce cookie scoop. Bake these smaller cookies at 400°F for approximately 8 minutes for perfectly sized treats.
Storage & Freezing Instructions
Store leftovers in an airtight container at room temperature for up to 5 days.
Freeze baked cookies by placing them in a single layer on a baking sheet to freeze initially, then transfer them to a resealable freezer bag or airtight container for up to 3 months. This prevents them from sticking together. To enjoy, thaw at room temperature, or warm them in the microwave for 10–15 seconds.
Freeze cookie dough in pre-portioned balls. After shaping the dough into balls, place them on a baking sheet and freeze until solid. Then transfer the frozen dough balls to a freezer-safe bag or container for up to 3 months.
To bake from frozen, transfer to a parchment-lined baking sheet and bake at 400°F (200°C). Add 1-2 extra minutes to the baking time, and enjoy fresh, warm cookies on demand!
More delicious 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, our Facebook Page, or right here on our website with their corresponding recipes.
Can you use margarine instead of butter?
You can, but the flavor won’t be nearly as good.
Are they really 504 calories for 1 cookie??
I was about to make them until I saw that number. 🥲
Bakery style cookies are quite large, like as large as your hand. But the good news is you can totally make them smaller so that they are more of your target serving size.
Omg these cookies are life changing. We made a ton of varieties and they were all delicious! It’s our go-to recipe when we are in the mood for warm, fresh baked cookies!
I followed your instructions and added the cocoa powder at the end and I had chunks of cocoa powder in my recipe I had to stir and stir and stir to get it out which in return made me over stir the batter 🙁 you did not mention this in your recipe at all
I’m so sorry you had a bad experience. It sounds like you were using cocoa powder that was old or had been exposed to humidity causing it to clump. In the future, you’ll need to keep that in mind that using ingredients with issues may cause issues when used in a recipe.
I absolutely love this recipe. I have used it several times and received many compliments!
Kudos to you!!!!
My go to for recipes, begins with you!
Do you think toffee bits could be added to the basic recipe, and if so, how long would you bake at what temp? Thank you so much! Love all your recipes!!
They absolutely can! The baking time and temperature will remain the same.
I have made the chocolate chip
Cookies and they were great. My cookies always came out hard. I’m going to try the different variations. I’m sure they will be just as delicious. I follow you all the time and I’m encouraged to cook and bake a lot more. Thank you for dedication to making great meals. Im 73 and I’m raising two grandsons with my husband.
Cooking them too long. Take them out of the oven before they look completely done. Let them cool 15 min on the pan then move to a rack for another 10 min. Enjoy chewy cookies
This is my favorite cookie recipe. I have tried so many recipes and they are good ones, but Rachel’s is the bomb diggity. Thank you Rachel, The Stay at Home Chef!
These are the best chocolate chip cookies! My grandson, who is away at college, asked me for the recipe and plans to make them. Thank you!
Is the measurement of the dough good for one add ins only? Or is it divided by 5 add ins?
You’d make one batch of dough with one of the add-in options.
This is a GREAT cookie recipe. I have made them a couple of times now, and and having fun playing around with the add-ons. Yesterday, I made a batch using white chocolate chips and also semi-sweet choc chips. I didn’t put nuts in this recipe, as it went to our kiddo’s classroom for a treat. He said the kids LOVED them. We got a cookie box from a craft store, lined it with parchment, and the cookies were peeking through the window on the box to give it a real bakery feel. I’d give it more stars, but am limited to 5. Thanks for a great recipe.