Loaded, thick, and gooey exactly how a 6-ounce cookie should be. These bakery-style cookies are packed with chocolate, candy, and cookie pieces in every bite. They bake up with crisp edges, a soft center, and a chunky, professional look just like cookies from a pastry shop.
This recipe is perfect if you want big, impressive cookies without complicated steps. The dough comes together in one bowl, and chilling it briefly before baking keeps the cookies thick instead of flat.
Why You’ll Love This Recipe
• Extra-large cookies with a soft, gooey center
• Packed with chocolate, candy, and Oreo pieces
• Easy mixing method for beginners
• No special equipment required
• Perfect for parties, gifts, or freezing for later
What Makes These Cookies Bakery-Style?
Bakery-style cookies are different from regular cookies because:
• They are much larger (about 170 g each after toppings)
• They use a mix of butter, sugar, and cornstarch for softness
• They are chilled before baking to prevent spreading
• They bake hot and fast so the outside sets while the inside stays soft
Ingredients
For best results, use gram measurements.
If using cups, spoon and level the flour (do not scoop).
- 200 g unsalted butter, softened (¾ cup + 2 tbsp)
- 50 g brown sugar (¼ cup)
- 100 g granulated sugar (½ cup)
- 2 large eggs
- 2 tsp vanilla extract
- 320 g all-purpose flour (2½ cups)
- ½ tsp salt
- 1½ tsp baking powder
- 1 tsp cornstarch
- ¼ tsp baking soda
- 250 g semi-sweet chocolate chips (1½ cups)
- 50 g white chocolate chunks (⅓ cup)
- 100 g Smarties or M&Ms (½ cup)
- 50 g chopped Oreo (½ cup)
- 25 g sprinkles (2 tbsp)
Step-by-Step Instructions (Beginner Friendly)
1. Cream the Butter and Sugars
In a large bowl, add:
• Softened butter
• Brown sugar
• Granulated sugar
Mix until smooth and creamy. This should take about 1–2 minutes.
Do not melt the butter — it should be soft but still cool.
2. Add Eggs and Vanilla
Add:
• Eggs
• Vanilla extract
Mix just until combined. Do not overmix.
3. Add Dry Ingredients
Add to the bowl:
• Flour
• Salt
• Baking powder
• Cornstarch
• Baking soda
Mix until a thick dough forms.
Stop mixing as soon as no dry flour remains.
4. Add the Mix-Ins
Fold in:
• Chocolate chips
• White chocolate chunks
• Smarties or M&Ms
• Chopped Oreos
• Sprinkles
Mix gently until everything is evenly distributed.
5. Portion the Dough
Divide dough into 8 equal portions (about 157 g each).
After adding extra toppings, each cookie will be about 170 g.
Roll into balls and lightly press with your fingers to create rough ridges on top.
Do not flatten.
6. Chill the Dough
Place dough balls on a tray and freeze for 15–20 minutes.
This step helps the cookies stay thick and bake evenly.
7. Bake
Preheat oven to 350°F (180°C).
Line a baking tray with parchment paper.
Bake 6 cookies per tray (they are very large).
Bake for 14 minutes.
Cookies will look pale and soft in the center — this is correct.
8. Shape and Top (Optional)
Right after baking:
• Use a cookie ring or round cutter to shape edges
• Add extra toppings while cookies are warm
9. Cool
Transfer cookies to a wire rack.
Let cool completely before eating.
They will firm up on the outside and stay soft inside.
Storage & Freezing
• Store baked cookies in an airtight container for up to 4 days
• Freeze raw dough balls for up to 3 months
• Bake frozen dough straight from freezer — add 2 extra minutes
Common Questions
Why are my cookies flat?
Butter may have been too warm or dough was not chilled.
Can I change the mix-ins?
Yes. Replace with nuts, caramel, peanut butter chips, or chopped candy bars.
Why use cornstarch?
It makes cookies softer and more tender.
These loaded bakery-style cookies are everything a big cookie should be — thick, chewy, gooey, and packed with flavor. They’re perfect for beginner bakers who want professional-looking results without complicated techniques.
Once you make them, you’ll never go back to small cookies again.
