The beauty of the recipe is that you can literally add whatever you like. Chocolate, nuts, fruit, oats – the possibilities are endless and oh so delicious. Mix it up and let me know what works for you!
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Chewy Bakery Type Cookies
- Total Time: 40 minutes
- Yield: 12 cookies 1x
Description
These big, chewy bakery-style cookies are customizable with your favorite mix-ins like chocolate chips, nuts, or dried fruit, making them endlessly delicious.
Ingredients
- 250g plain flour
- 1/2 tsp baking powder
- 170g unsalted butter, softened
- 100g dark brown sugar
- 100g light brown sugar
- 100g caster sugar
- 1 tbsp vanilla extract
- 1 large egg
- 1 egg yolk
- 2 tbsp milk
- 300g of your chosen additions (e.g., chocolate chips, nuts, dried fruit, oats)
Instructions
- Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit).
- Sift together the plain flour and baking powder in a medium bowl. Set aside.
- In a large bowl, cream the softened butter, dark brown sugar, light brown sugar, and caster sugar together until light and fluffy, about 3-4 minutes.
- In a separate bowl, beat together the egg, egg yolk, vanilla extract, and milk until well combined.
- Gradually add the wet ingredients to the creamed butter and sugar mixture, mixing until fully incorporated.
- Slowly add the sifted flour and baking powder to the wet mixture, stirring until just combined.
- Fold in your chosen additions (e.g., chocolate chips, nuts, dried fruit, oats) until evenly distributed.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving enough space between each cookie to allow for spreading.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Feel free to experiment with different mix-ins such as white chocolate chips, macadamia nuts, or dried cranberries.
- Store cookies in an airtight container for up to a week.
- For a softer cookie, slightly underbake them and let them cool on the baking sheet.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 45
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Frequently Asked Questions
Why does this recipe use three different types of sugar?
The recipe calls for 100g each of dark brown sugar, light brown sugar, and caster sugar. The brown sugars add moisture and a molasses depth that keeps the cookies chewy, while the caster sugar helps them spread and gives a slight crisp edge — together they create the bakery-style texture the recipe is named for.
How do I get a softer, chewier cookie from this recipe?
The notes say to slightly underbake the cookies and let them cool on the baking sheet rather than transferring them immediately to a rack. The carry-over heat finishes them without setting the centers as firmly. 
How much of the add-ins should I use, and what works well?
The recipe calls for 300g of your chosen additions — chocolate chips, nuts, dried fruit, or oats — which you fold in after the dough comes together. The article and notes suggest experimenting with white chocolate chips, macadamia nuts, or dried cranberries.
chewy cookies are my favorite and this recipe is great for adapting!