Bakery Style Cookie Assortment

Instructions

Step 1: Preheat the oven to 350°F and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.

Step 3: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Step 4: Beat in the eggs and vanilla extract until fully combined.

Step 5: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.

Step 6: Divide the dough evenly into three separate bowls.

Step 7: For the chocolate chip cookies, fold semi-sweet chocolate chips into one portion of dough.

Step 8: For the double chocolate cookies, mix cocoa powder and white chocolate chips into the second portion of dough.

Step 9: For the red velvet cookies, stir red food coloring and milk into the third portion of dough, then fold in small cubes of cream cheese.

Step 10: Scoop large portions of each dough onto the prepared baking sheets.

Step 11: Bake for 10 to 13 minutes until the edges are set while the centers remain soft.

Step 12: Sprinkle flaky sea salt over the warm cookies if desired.

Step 13: Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack.

Storage and Reheating Tips

Store Bakery Style Cookie Assortment cookies in an airtight container at room temperature for up to 5 days.

Cookies with cream cheese filling should be refrigerated after the first day.

Reheat cookies in the microwave for 10 seconds for a warm bakery-style texture.

Cookie dough can be frozen for up to 3 months and baked directly from frozen with a few extra minutes of baking time.