This bundle includes 9 thick, oversized bakery cookie recipes using a master base, plus 1 cheesecake filling recipe you can use to convert any flavor into a stuffed cheesecake-style cookie. These are designed for that true bakery result: tall and chunky, lightly crisp tops, gooey-soft centers, and a rich, buttery chew once they set.
This is a revived/archived file from my earlier recipe format (2023–2024). The recipes are the same, but the listing is updated for the Carter’s Bakeshop Market format. This bundle is offered under my Limited-Time / Archive category and may not remain available long-term. THIS IS NOT THE SAME FORMULA USED IN OTHER CHUNKY COOKIES SPECIFICALLY LABELLED “Bakeshop Cookies” This base formula is ONLY available in this bundle.
9 giant cookie recipes written for 170g / 6 oz cookies (yield is typically ~9 giant cookies per batch)
1 cheesecake filling recipe (optional) to stuff inside any flavor
Detailed notes + pro tips for:
Chill/rest timing for best texture
How to adjust thickness and shape (including a Levain-style option)
Preventing over-browning on the bottoms
Storage + reheating for best “fresh baked” texture
Metric is the tested standard (grams). US volume conversions are included for convenience.
Chocolate Chip
Chocolate Walnut
Red Velvet (White Chocolate)
Double Chocolate
White Chocolate Macadamia Nut
Cookies & Cream
Birthday Cake
Cinnamon Roll (stuffed)
Biscoff / Cookie Butter (stuffed)
+ Cheesecake Filling (use with any flavor)
These are not standard drop cookies. They’re intentionally huge and thick, designed to bake with a soft, gooey centerand set into a chewy bakery texture as they cool.
Best results come from:
Accurate portioning (scale recommended)
Chilling the dough (12 hours minimum is the “bakery standard” for structure + flavor)
Proper oven temperature (oven thermometer recommended)
Perfect for:
Cottage bakers & small businesses.
Home bakers who want true bakery-style giant cookies
Anyone building a cookie menu with consistent, repeatable formulas
May not be for you if:
You only want small, thin, crisp cookies
You prefer a “mix and bake” level recipe with zero technique involved
(These are very doable, but they’re written with professional bakery results in mind.)
Digital recipe file only. No video tutorials or step-by-step photos are included.
No refunds on digital products.
Test bake recommended before using for events or sales, especially if your oven runs hot/cool.
By purchasing, you agree:
You may sell the baked goods you make from these recipes.
You may NOT resell, redistribute, share, repost, or publish the recipe(s) or file(s) in any form (including screenshots, typed copies, or public posting).
Please share your results freely—but do not share the written recipe. If you want to reference it online, share the link to the listing instead.
This bundle includes 9 thick, oversized bakery cookie recipes using a master base, plus 1 cheesecake filling recipe you can use to convert any flavor into a stuffed cheesecake-style cookie. These are designed for that true bakery result: tall and chunky, lightly crisp tops, gooey-soft centers, and a rich, buttery chew once they set.
This is a revived/archived file from my earlier recipe format (2023–2024). The recipes are the same, but the listing is updated for the Carter’s Bakeshop Market format. This bundle is offered under my Limited-Time / Archive category and may not remain available long-term. THIS IS NOT THE SAME FORMULA USED IN OTHER CHUNKY COOKIES SPECIFICALLY LABELLED “Bakeshop Cookies” This base formula is ONLY available in this bundle.
9 giant cookie recipes written for 170g / 6 oz cookies (yield is typically ~9 giant cookies per batch)
1 cheesecake filling recipe (optional) to stuff inside any flavor
Detailed notes + pro tips for:
Chill/rest timing for best texture
How to adjust thickness and shape (including a Levain-style option)
Preventing over-browning on the bottoms
Storage + reheating for best “fresh baked” texture
Metric is the tested standard (grams). US volume conversions are included for convenience.
Chocolate Chip
Chocolate Walnut
Red Velvet (White Chocolate)
Double Chocolate
White Chocolate Macadamia Nut
Cookies & Cream
Birthday Cake
Cinnamon Roll (stuffed)
Biscoff / Cookie Butter (stuffed)
+ Cheesecake Filling (use with any flavor)
These are not standard drop cookies. They’re intentionally huge and thick, designed to bake with a soft, gooey centerand set into a chewy bakery texture as they cool.
Best results come from:
Accurate portioning (scale recommended)
Chilling the dough (12 hours minimum is the “bakery standard” for structure + flavor)
Proper oven temperature (oven thermometer recommended)
Perfect for:
Cottage bakers & small businesses.
Home bakers who want true bakery-style giant cookies
Anyone building a cookie menu with consistent, repeatable formulas
May not be for you if:
You only want small, thin, crisp cookies
You prefer a “mix and bake” level recipe with zero technique involved
(These are very doable, but they’re written with professional bakery results in mind.)
Digital recipe file only. No video tutorials or step-by-step photos are included.
No refunds on digital products.
Test bake recommended before using for events or sales, especially if your oven runs hot/cool.
By purchasing, you agree:
You may sell the baked goods you make from these recipes.
You may NOT resell, redistribute, share, repost, or publish the recipe(s) or file(s) in any form (including screenshots, typed copies, or public posting).
Please share your results freely—but do not share the written recipe. If you want to reference it online, share the link to the listing instead.
