Today on The Stay At Home Chef
I'm showing you how to make Bakery Style Cookies.
These are those big decadent cookies you can get at all of those famous bakeries,
and they are so easy to make.
I'm going to show you how to make the base dough so that you can make any flavor combination you want.
I can think of like 10 off the top of my head.
And I'm even going to show you how to translate that base dough into a chocolate version too.
To start you'll need 1 cup of softened butter, and you want that soft to room temperature,
then you'll need 3/4 cup of brown sugar,
and 1/2 cup of granulated sugar.
Then grab a hand mixer and cream this all together, or you can use a stand mixer.
You want to cream this together for a solid 1-2 minutes until well combined.
Then you'll add in 2 large eggs,
and 1 teaspoon of vanilla extract.
Mix this in for 30-60 seconds until it's nice and smooth, and it almost looks like a frosting.
Next we're going gonna add in our flour.
We're gonna use 2 different kinds of flour today, because it gives the best bakery style fluffy texture to your cookie.
But if you don't happen to have 2 different kinds of flour you can use just all-purpose.
So we'll start with 1 3/4 cup of all-purpose flour,
as well as 1 cup of cake flour,
which is more finely milled and it has corn starch added in.
It's kind of like the texture of powdered sugar.
You'll also need 1 teaspoon each of baking soda and baking powder,
and last you'll need 1/2 teaspoon of salt, and then you can mix this together.
It takes just a minute or 2 to mix all that flour in.
You're looking for a texture that's soft and creamy, but something that you can still shape.
At this point you have your base dough which we're going to add in your mix-ins too,
so you can switch up all the different flavors.
We'll go over all of those in a second, but first let's show quickly how to make a chocolate version.
We'll make everything like we did before, by creaming the sugar with the butter,
adding in our eggs and vanilla extract and mixing that in real quick,
but then this time we're going to add in 1/2 cup of unsweetened cocoa powder,
and it looks best if you use a dark cocoa powder.
Then reduce the amount of all-purpose flour you use to 1 1/2 cups.
Then just like before add in your 1 cup of cake flour,
the salt,
the baking soda,
and the baking powder
and mix this all together.
You're looking for that same smooth, soft texture.
This time it'll look fudgy and delicious.
Next it's time to add in mix-ins.
You can make your whole batch the same flavor, or divide it in half make 2 different flavors.
I'm going to divide all of mine up real quick so that I can show you at least 6 different options.
All right I've got 6 different bowls here, so they're all half batches.
For the ever popular chocolate chip walnut you'll need 1 cup of chocolate chips,
and 1/2 cup of walnuts for a half batch, or twice as much for a full batch,
and then just use a rubber spatula to stir that in until the add-ins are evenly distributed.
For the ever popular cowboy cookies, for a half batch you'll need 1 cup of chocolate chips,
1/2 cup of quick oats,
1/3 cup of chopped pecans,
and 1/3 cup of unsweetened coconut flakes.
Once again just stir that all in.
Man you can tell this is gonna be a really good day in my house.
If you're into oatmeal raisin you'll need 3/4 cup of quick oats,
and 1 cup of raisins.
Mix those in as well, and once again these are all for a half batch.
You can go the Craisin route with 1 cup of white chocolate chips,
and 1 cup of Craisins,
and stir those in.
And then if we move on to our chocolate base you can do a fudgy chocolate chunk,
with 1 1/2 cups of dark chocolate chunks.
You could even add nuts in if you wanted.
Or you can go with what will surely be a crowd favorite,
with 1 1/2 cups of peanut butter chips.
You could do a mint chip with the chocolate or the regular one.
You could do a white chocolate macadamia nut.
Really the possibilities are endless.
All that's left to do is shape our cookies.
if you want to make those really big cookies like they sell at all the famous bakeries,
you'll want to divide each full batch into 8 large cookies,
or you can make 24 smaller ones that are a little more regular size.
If you want to see a size comparison, we have the normal one here,
and then here's your large bakery style one, which is three times larger.
Or you can do a compromise and make them somewhere in between like this one.
This is a lot of cookies.
The good news is you can pop these into the freezer and freeze them for longer term storage,
and then just pull them out of the freezer when you're ready to bake.
You'll just need to add 2-3 minutes onto the baking time.
Either way you'll bake these in a 400 degree oven for 14 minutes for the large ones,
or about 8 minutes for the smaller ones.
Once browned remove them from the oven and let them cool on the pan for about 15 minutes.
After 15 minutes you can remove them to a wire rack to cool completely.
And then that's it.
You are ready to eat.
Now if you'll excuse me, I have some baking to do.
Thanks for watching.
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