Recipe: Bakery Cookie Recipes (12)

I have a whole bunch of commercial recipes and recipes from bakeries, which I'll split into two replies. Below are

MAGNOLIA BAKERY PEANUT BUTTER COOKIES

11/4C All Purpose Flour (12 oz/284ml)
3/4 tsp Baking Soda (.22oz/4ml)
1/2 tsp Baking Powder (.14oz/2ml)
1/4 tsp Salt (.73oz/1ml)
1/2 C Unsalted Butter, Softened (4oz/6.3g)
1 C Crunchy Peanut Butter (8oz/12.6g)
3/4 C Sugar (6oz/9.45g)
1/2 C Light Brown Sugar (4oz/113.4g)
1 Egg, Room Temperature
1 TBS Milk or Water (.5 Fl. Oz/15ml)
1 tsp Vanilla Extract (.16oz/5ml)
1/2 C Peanut Butter Chips (3oz/118ml)
1/2 C Chocolate Chips (3oz/118ml)
Small bowl, bottom covered in sugar.

Preheat oven to 350 .
In a large bowl, mix together the flour, baking soda, baking powder and salt.
In another bowl, beat the butter until soft and smooth.
Add the peanut butter to the butter and beat until fluffy.
Add sugars and beat together until smooth.
Add the egg and beat all together, it will be shiny and beautiful.
Add the flour mixture and combine.
Stir in chips (I only used chocolate, which I thought was a nice complement to the crunchy peanut butter).
When dough is ready, shape into rounds with either a tablespoon or an ice cream scoop and place into sugared bowl.
Roll each ball of dough in sugar until coated and place on greased cookie sheet (about 12 tablespoon sized cookies fit to a sheet).
When cookies are all arranged, flatten each one, either with the back of a fork for the classic criss-cross pattern, or with your hands. Cookies will only rise a little so don't flatten too much.
Bake for 10-12 minutes, careful not to overbake.
Let cool for several minutes on cookie sheet before transferring them to a rake. They will harden as they cool.

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PEANUT BUTTER COOKIES WITH MILK CHOCOLATE CHUNKS FROM BAKED BAKERY.

1 3/4 cup of all-purpose flour
2 teaspoons of baking soda
1 teaspoon salt
1 cup (2 sticks) of unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsely chopped

Sift the flour, baking soda, and salt into a medium bowl and set aside
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated. Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Drop the dough by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat. Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.

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COPYCAT PANERA CHEWY CHOCOLATE CHIP COOKIES

1 c butter, softened
1/2 c shortening
1 1/2 cup dark brown sugar
1/2 cup granulated sugar
2 large eggs
4 teaspoon vanilla extract
4 1/3 cup all-purpose flour (541 grams)
2 tablespoon cornstarch
2 teaspoon baking soda
1 teaspoon salt
1 - 12 ounce bag mini semi-sweet chocolate chips

Mix butter, shortening and sugars until light and fluffy.
Add egg and vanilla and mix until well combined.
Combine flour, cornstarch, baking soda, and salt and mix together.
Mix dry ingredients slowly into wet ingredients and blend well.
If the dough is crumbly, stir in water 1 teaspoon at a time until it just holds together. The dough should not be sticky.
Add in chocolate chips and stir until evenly distributed.
Using 1/4 cup measure, scoop out dough and form into a ball. Continue until all dough is balled. Approx 24 cookies.
Place dough in the freezer for 2 hours or up to 3 months.
Place frozen cookie onto parchment lined baking sheet and bake at 350 degrees F for 15 min.
Let cool 2 minutes.

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CHOCOLATE CHUNK COOKIES FROM BOSTON'S FLOUR BAKERY AND CAF

175 grams (about 1 1/4 cups) all-purpose flour
160 grams (about 1 cup) bread flour
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks or 1 cup) unsalted butter, softened
150 grams (about 3/4 cup) granulated sugar
165 grams (about 3/4 cup) packed brown sugar
2 large eggs
3/4 teaspoon vanilla
255 grams (about 1 1/2 cup) chopped bittersweet chocolate or quality chocolate chips
70 grams (about 1/2 cup) chopped milk chocolate

In a medium bowl, whisk together all-purpose flour, bread flour, baking soda and salt.
In a large mixing bowl, beat butter and sugars together until very light and fluffy, scraping down the side of the bowl as needed - this should take a good five minutes. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla.
Toss bittersweet and milk chocolates into the dry ingredients - mix to coat. Add dry ingredients into the large mixing bowl and use a sturdy wooden spoon to mix until completely combined. Cover and place cookie dough into the refrigerator to chill for 24 hours.
When ready to bake, preheat oven to 350 degrees.
Scoop out about 1/4 cup worth of dough per cookie and roll each into a ball - place onto parchment or silpat-lined baking sheets two to three inches apart, then flatten each slightly.
Place into the oven and bake, rotating sheets halfway through, until the cookies are golden brown around the edges, yet the center is still slightly soft, about 14 to 17 minutes. Remove and place baking sheets onto a wire rack and allow cookies to cool (still on the baking sheet) for 5 to 10 minutes. Transfer cookies to the rack and allow to cool completely.
Makes about 24 large cookies.

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PEANUT BUTTER COOKIES FROM MIETTE BAKERY

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (4 ounces) unsalted butter, softened
1/2 cup granulated sugar, plus more for sprinkling
1/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 large eggs
1/2 cups plus 2 Tablespoons creamy or chunky peanut butter (I used creamy)

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. Sift together dry ingredients (flour, soda, salt)
3. Cream together butter and sugars and vanilla until light and fluffy (4-5 minutes)
4. Add egg and beat until incorporated. Scrape down sides of bowl.
5. Add peanut butter and mix.
6. Add dry ingredients until just combined. Finish off by hand.
7. Form into balls. Flatten with meat mallet or cross-hatch with a fork. Sprinkle with sugar.
8. Bake 10 minute. Cool and enjoy!

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BOUCHON BAKERY CHOCOLATE CHIP COOKIES
makes 12 -14 large cookies

238 grams (1 1/2 cups + 3 Tablespoons) all purpose flour
2.3 grams (1/2 teaspoon) baking soda
1/2 teaspoon kosher salt
134 grams (1/2 cup + 2 Tablespoons lightly packed) dark brown sugar
12 grams ( 1 3/4 teaspoons) pure maple syrup
104 grams (1/2 cup + 1 teaspoon) granulated sugar
107 grams (2/3 cup) 70% chocolate chunks 3/8 inch (I used about 1 1/4 cups)
107 grams (scant 1/2 cup) chocolate chips
167 grams (5.9 ounces) unsalted butter, room temperature
60 grams ( 3 Tablespoons + 2 1/2 teaspoons) eggs {That's a roundabout way of saying 1 jumbo-size egg}
1 teaspoon pure almond extract
Sea salt (for sprinkling)

Place the flour in a medium bowl. Sift in the baking soda. Add the salt and whisk together; Set aside.
In a separate small bowl, stir together the brown sugar, maple syrup, and granulated sugar - breaking up any lumps; the mixture will not be completely smooth.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter until it is the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the syrup mixture and mix for 3 to 4 minutes, until fluffy. Scrape down the sides and bottom of the bowl.
Add the egg and almond extract and mix on low speed for 15 to 30 seconds, until just combined. Scrape the bowl again. The mixture may look broken, but that is fine. Overwhipping the eggs could cause the cookies to expand too much during baking and then deflate.
Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the chocolate and pulse on low speed about 10 times to combine. Refrigerate dough for 30 minutes.
Position the racks in the upper and lower third of the oven and preheat to 325 F. Line two sheet pans with Siplats or parchment paper. Using an ice cream scoop, scoop out large mounds of dough (each one should weigh about 75 grams for a total of 12-14 cookies). Roll the mounds into a ball between the palms of your hands. Leave at least 3-inches of space between each cookie and sprinkle with sea salt.
Bake until golden brown, 14 to 16 minutes, rotating the pans halfway through baking. {Note: The cookies will look undercooked - that's okay. They will set up perfectly once they have cooled off.} Set the pans on a cooling rack and cool for 8-10 minutes, then transfer the cookies to the rack to cool completely.

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BOUCHON BAKERY PEANUT BUTTER COOKIES

For the Cookies
1 cup smooth peanut butter
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract

Combine all ingredients using the paddle attachment of a stand mixer. Or, if you're old-school, mix with a large wooden spoon until incorporated.
Make 48 balls of dough, about 10 grams per piece. Spread out on a couple of cookie sheets, and press down with a fork.
Bake for 8-10 minutes at 350 F, or until edges are crispy. Mine were done at ten minutes.

FOR THE BUTTERCREAM FILLING

1 egg white (from an extra large egg)
1/4 cup + 2 T granulated sugar
1 T + 1 tsp granulated sugar
1 1/2 T water
4 oz butter (at room temp)
1/2 cup + 3 T creamy peanut butter
dash of salt

Place the first measurement of sugar in a saucepan with the water. Stir to moisten the sugar, and bring to a simmer over medium-high heat.
While sugar water is simmering, place the egg whites in the bowl of a stand mixer fitted with its whisk attachment. Start whipping at medium speed, and gradually add the remaining sugar. Whip until the whites are beginning to form loose peaks.
(back to the stove!) When the sugar has dissolved into the water (should be at 248 F), remove the pan from the heat and begin adding the syrup to the whites, whipping on medium-low speed. Be sure to add the hot syrup slowly and to add it between the side of the bowl and the whites- so as not to cook the egg!
When all the syrup is added, increase the mixer speed to medium-high and allow to whip for 15 minutes, or until the whites are holding stiff peaks.
Add the butter, in cut pieces, a few pieces at a time while the mixer is on medium speed.
After all the butter is added, turn it up to top speed for a few second until it looks emulsified.
Scrape all of the buttercream into a smaller container, and then measure 1 cup + 3 T back into the mixer bowl. Add the peanut butter and the salt, and use the paddle attachment to combine.
Pipe the finished peanut butter buttercream on top of the underside of one cookie and sandwich another half on top. Best eaten after a night of resting, filled.

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GRAND CENTRAL BAKERY PEANUT BUTTER COOKIES

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted European butter, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
1 cup peanut butter, at room temperature
2 eggs, at room temperature
2 teaspoons vanilla extract

Prepare oven at 350 degrees. Line 2 baking sheets with parchment paper or Silpat.
Combine dry ingredients: Measure the flour, baking soda and salt into a bowl and use a fork to combine. Cream the butter, sugar and peanut butter in a stand mixer with the paddle. Beat the butter, and both sugars on medium speed for 3 to 5 minutes, until mixture is light and fluffy. Add the peanut butter and mix for another minute. Use a spatula to scrape the bowl several times.Combine the eggs and the vanilla in a bowl. While the mixer is running on low slowly pour in the eggs, one at a time and mixing well before adding the other half of the eggs.
Again scrape the bowl with a spatula. Gradually add the dry ingredients (in 3 additions) with the mixer on low-speed. Do not over mix.
Shape the cookies: Scoop the dough into rough ping ball sizes.
Once on the cookie sheet use your hands to shape into a smoother ball about 6 per sheet.
Dust the dough with some granulated sugar before pressing with a fork to make a crisscross pattern, make the cookie 1/2 inch thick.
Bake for 10 minutes, rotating the pans halfway through. The edges of the cookies should be brown and crisp and the middle soft. Let the cookies cool on the baking sheets before transferring to wire rack.

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GINI'S RESTAURANT AND BAKERY'S RANGER COOKIES

1 cup butter or margarine
1 cup sugar
1 cup brown sugar
2 large eggs
1 1/2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt 1 cup old-fashioned oats
1 cup quick (not instant) oats
2 cup mixture, using any combination of: shredded coconut, chocolate chips, peanut butter chips, white chocolate chips, chopped walnuts, or chopped pecans
1 cup Rice Krispies

Preheat oven to 325 degrees. In a large mixer bowl, cream butter with both white and brown sugars. Add eggs and beat well until light and fluffy. Mix in vanilla. Sift flour with baking powder, baking soda and salt; add to bowl and mix well. Add old-fashioned and quick oats and blend. Add the 2 cups of chips and nuts and blend again. Add Rice Krispies and blend one more time.
Grease 2 cookie sheets with the wrapper from the butter or margarine, or spray with non-stick spray, or line with parchment paper. Drop dough by heaping tablespoons onto the cookie sheet, leaving room for expansion. Bake for approximately 15 minutes, or until cookies are lightly browned. If a crisper cookie is desired, allow the cookies to bake for a few more minutes.
Makes about 4 dozen (3-inch diameter) cookies

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LA BRIOCHE'S PEANUT BUTTER COOKIES

4 pound Butter
2 pound 4 ounce Sugar
2 pound 4 ounce Brown Sugar
5 pound Peanut Butter
1 1/2 tablespoon Vanilla
9 each Eggs
4 pound 8 ounce AP Flour
1 1/2 ounce Baking Soda
1 ounce Salt

1. Cream the butter, sugar, and brown sugar until smooth, no lumps.
2. Add the peanut butter and vanilla. Let the mixture cream for 3-4 minutes on speed # 1 until light in color.
3. Slowly add the eggs, scraping down.
4. Sift the flour, baking soda and salt together twice and add, mixing until the dough comes together. DO NOT OVERMIX

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SCHRAFFT'S OF BOSTON CHEWY OATMEAL COOKIES

1 1/2 cups old-fashioned or quick-cooking (not instant) rolled oats
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 pound (1 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla
1/4 cup milk
1 cup raisins
1 cup chopped walnuts

Heat oven to 350 degrees. Lightly grease 2 cookie sheets.
Whisk together the oats, flour, baking powder, soda, salt, cinnamon and allspice in a large bowl.
Using an electric mixer, beat the butter with the two sugars until smooth. Add the eggs and vanilla and beat until light and well blended.
With the mixer on low speed add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate dough up to 12 hours.)
Drop the dough by tablespoonfuls onto the cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly. Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire racks. Makes 36 cookies.

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ZAZU BETTER PEANUT BUTTER COOKIES
Yield: 1 dozen

Cookies
1 1/4 cups Peanut butter, creamy
8 Tbs. Butter, softened
3/4 cup Sugar
1/4 cup Brown sugar
1 Egg
1 tsp. Vanilla extract
1 1/3 cups Flour
1/2 tsp. Baking soda
1/2 tsp. Kosher salt

Frosting
1 cup Peanut butter, creamy
1/2 cup Powdered sugar

1. In an electric mixer with the paddle attachment, combine the peanut butter, butter, sugar, and brown sugar. Add the egg and vanilla extract and mix until well combined. Add the flour, baking soda, and salt. Refrigerate the dough for at least one hour. Meanwhile, make the frosting and the fondue. To make the frosting, mix the peanut butter and powdered sugar. To make the fondue, place all of the ingredients in a small saucepan on medium heat. Simmer for 5 minutes.
2. Preheat the oven to 350 F. Roll out the dough 1/8 inch thick and cut it with a peanut shaped cookie cutter (or another shape). Bake them on a cookie sheet lined with parchment for 8 to 10 minutes, until the edges are starting to turn golden brown. Let them cool on a rack completely.