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 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.