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!
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.
