Baking Hack: Bakery Style Cookies with Store-Bought Dough

Here are the secrets to making bakery style cookies with store-bought cookie dough right at home. And for a lot less money.

Prep Time10

Cook Time10

Resting time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: bakery cookie, bakery recipe, baking Tips, chocolate chip cookie, cooking tips, Holiday cookie

Servings: pieces

Calories: 408kcal

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Kitchen Essentials

Half Sheet Baking Pan

Measuring Cups

Parchment paper

Ingredients

16.5 Ounces Store-bought Cookie Dough 1 package, any flavor
Optional. Any mix-ins or toppings you want to add.

Instructions

Scoop ½ cup dough for each cookie and roll into balls.
16.5 Ounces Store-bought Cookie Dough
Dimple the tops with your fingertips.
Chill on a parchment-lined baking sheet for 15–20 minutes.
Place the cookie sheet on top of another and bake at 400°F for 10–13 minutes.
Let cookies cool on the pan for 25 minutes before transferring to a wire rack.
Sprinkle with any toppings if desired.
Optional. Any mix-ins or toppings you want to add.

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Notes

How to Tell When the Cookies Are Done

These cookies bake up thick and golden, so don’t wait until they look fully baked before removing them from the oven. Here’s what to look for:

Edges. The edges should be lightly golden brown and set. They’ll look firm and slightly crisp.
Centers. The centers should still look a little underbaked and slightly glossy. That’s the secret to soft, chewy centers once they cool.
Tops. The tops will be puffed with visible dimples or cracks. You may even see melted chocolate glistening on top.
Touch Test. If you gently tap the edge of a cookie, it should feel set while the middle still feels soft.
Color. Light golden brown overall. Not dark brown. The bottom will be golden but not burnt, thanks to the double-pan trick.

Once you pull them out, leave them on the baking sheet for 25 minutes. During this time, the residual heat continues to cook the centers, setting them perfectly without overbaking.

“If you wait until the centers look completely baked in the oven, they’ll be overdone by the time they cool. Pull them out when they look just slightly soft in the middle. That’s how you get those gooey bakery-style cookies.”

Nutrition