Sink your teeth into bakery-sized chocolate chip splendor with this Gideon’s Bakehouse Cookie Recipe, designed to bring that famous chunky, chocolaty magic right into your own kitchen. These cookies are all about crispy edges, thick, gooey centers, and an almost scandalous amount of chocolate chips—just like the originals from Orlando’s famed cookie emporium. Whether you’re a lifelong fan or new to the Gideon’s craze, this recipe is about treating yourself (and your friends) to world-class cookies that are everything a chocolate chip dreamer could hope for.
Ingredients You’ll Need
The beauty of the Gideon’s Bakehouse Cookie Recipe is in its simple pantry staples, each one working its magic to build excitement, texture, and seriously big flavor. Let’s break down how each ingredient makes these cookies so irresistible.
- Cold unsalted butter, cubed (1 cup): Starting with cold, cubed butter helps create that thick, tender texture and beautiful craggy exterior.
- Packed dark brown sugar (1 cup): Gives the cookies deep caramel notes and helps keep the center chewy and moist.
- Granulated sugar (1/2 cup): Balances the molasses flavor from the brown sugar and crisps the edges just enough.
- Large eggs (2): Bind everything together while adding richness and a bit of puff.
- Vanilla extract (2 teaspoons): Brings warmth and that classic bakery aroma to every bite.
- All-purpose flour (2 3/4 cups): The sturdy backbone that gives these cookies their substantial lift and hefty size.
- Baking soda (1 teaspoon): For lightness and the perfect rise every single time.
- Salt (1/2 teaspoon): Rounds out and enhances all the sweet, chocolatey flavors.
- Semi-sweet chocolate chips or chunks (2 1/2 cups): The star of the show—each bite is absolutely loaded with chocolate, just like the originals.
- Chocolate chips for pressing on top (1/2 cup): For bakery-worthy looks and extra melty pools right on top.
- Flaky sea salt for topping (optional): Elevates the entire cookie with pops of salty crunch—highly recommended!
How to Make Gideon’s Bakehouse Cookie Recipe
Step 1: Prep Your Baking Sheet and Oven
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. This step sets you up for cookies that bake evenly without sticking, and that characteristic crinkly bottom everyone loves. Don’t skip the parchment—it makes cleanup a breeze.
Step 2: Cream Cold Butter and Sugars Together
In your stand mixer (or a big mixing bowl with a hand mixer), beat together the cold, cubed butter with the packed dark brown sugar and granulated sugar. Aim for 4 to 5 minutes on medium speed—you’re looking for a fluffy, luxuriously light texture that promises heavenly cookies later.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition, then pour in your vanilla extract. Each egg brings structure and richness, while the vanilla works its aromatic wonders. Make sure everything is smooth and uniform before moving on.
Step 4: Mix Dry Ingredients Separately
Grab a second bowl and whisk together the all-purpose flour, baking soda, and salt. A quick toss ensures your leavening is evenly dispersed, so every cookie puffs just right.
Step 5: Combine Wet and Dry Mixtures
With your mixer on low, add the flour mixture gradually to the buttery base. Mix only until the flour is just incorporated. Overmixing can toughen your cookies—stop as soon as no streaks of flour remain.
Step 6: Fold in Chocolate Chips
Switch to a spatula or wooden spoon and gently fold in those glorious chocolate chips or chunks. Be generous and aim for even distribution, so each bite of the Gideon’s Bakehouse Cookie Recipe is packed with chocolate.
Step 7: Scoop, Shape, and Decorate
Scoop large, heaping portions of dough (about 1/3 cup per cookie) and gently roll each into a tall, craggy ball. Place them several inches apart on your prepared sheet—these giants need space. Press extra chocolate chips onto the top of each ball for pure bakery-style drama.
Step 8: Bake to Golden Perfection
Bake the cookies for 14 to 16 minutes, just until the edges turn golden and the centers still look slightly underbaked. The magic here is in the contrast: crisp outsides, gooey middles. If using, immediately sprinkle the tops with flaky sea salt. Let the cookies cool on the sheet for 10 minutes before carefully moving them to a rack.
How to Serve Gideon’s Bakehouse Cookie Recipe
Garnishes
For maximum wow-factor, don’t be shy with the chocolate chips pressed into the warm tops, and a final flourish of flaky sea salt takes these over the top. A light dusting of powdered sugar, or even a drizzle of melted chocolate, can add elegance if you’re serving for a special occasion.
Side Dishes
Honestly, the only thing these cookies absolutely require is a big, cold glass of milk (dairy or oat—your call). For a grown-up twist, pair with hot espresso or an after-dinner bourbon. If you want a true dessert experience, serve alongside a scoop of classic vanilla ice cream and a handful of roasted nuts for crunch.
Creative Ways to Present
Stack them tall on a vintage cake stand or arrange on a wooden board for sharing at casual gatherings. Wrap each giant cookie in parchment and twine for delicious, edible party favors. Or go all-out and build an epic cookie sundae bar, letting guests top warm cookies with ice cream, whipped cream, and sprinkles.
Make Ahead and Storage
Storing Leftovers
If you somehow resist eating them all on day one, store leftover cookies in an airtight container at room temperature for up to three days. They’ll stay soft and delicious, and even the next day their texture is dreamy.
Freezing
You can freeze both the baked cookies and the portioned raw dough. For dough, shape into balls and freeze on a baking sheet, then transfer to a zip-top freezer bag. For baked cookies, let them cool completely and wrap well before freezing. They’ll keep for up to three months—just thaw at room temperature when the craving hits!
Reheating
To recapture that fresh-from-the-oven magic, pop a cookie in a 300°F oven (or toaster oven) for about 5 minutes, or microwave for 15–20 seconds. The chocolate gets melty, the center turns soft, and it’s like bakery day all over again.
FAQs
Can I chill the dough overnight?
Absolutely! Chilling the dough for several hours or overnight intensifies flavors and ensures super-thick, bakery-style cookies. It’s totally worth the wait if you have the patience.
What if I don’t have dark brown sugar?
You can use light brown sugar in a pinch, but dark brown sugar gives the Gideon’s Bakehouse Cookie Recipe its signature depth and chew. For the best copycat results, stick with dark brown if you can.
Why start with cold butter instead of softened?
Starting cold slows the spread in the oven, helping achieve that high, thick, craggy texture. It’s a signature trick for producing cookies with a gooey middle and slightly crispy shell—just like the originals.
Can I make smaller cookies instead of giant ones?
Definitely! You can scoop smaller portions for more traditional-sized cookies. Just remember to reduce the baking time—keep a close eye and pull them when the edges firm up and centers are pale but set.
Is flaky sea salt on top really necessary?
While optional, flaky sea salt is a game-changer! It highlights the chocolate flavor with salty pops in every bite. If you’ve never tried it before, give it a go with at least a few cookies—you’ll be hooked.
Final Thoughts
There’s something truly magical about making this Gideon’s Bakehouse Cookie Recipe in your own home, and I can’t wait for you to see just how impressive (and delicious) they turn out. Don’t be shy with the chocolate or the size—the bigger, the better! Invite friends over, pour some milk, and enjoy these colossal, chewy cookies together. Happy baking!
Print
Gideon’s Bakehouse Cookie Recipe
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes (plus optional chilling time)
- Yield: 10 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of Gideon’s Bakehouse Cookie Recipe. These thick, bakery-style cookies are packed with chocolate chips for a chewy, irresistible treat.
Ingredients
Cookies:
- 1 cup cold unsalted butter, cubed
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups semi-sweet chocolate chips or chunks
Topping:
- 1/2 cup chocolate chips for pressing on top
- Flaky sea salt for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl or stand mixer, cream the cold butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Mix in the eggs one at a time, then add vanilla.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients.
- Integrate chocolate: Fold in chocolate chips or chunks.
- Shape and bake: Scoop dough into balls, place on baking sheet, press extra chocolate chips on top, and bake for 14–16 minutes.
- Finish: Sprinkle with flaky sea salt if desired, then cool on a wire rack.
Notes
- Chilling the dough enhances flavor and texture.
- For extra decadence, add more chocolate chips and make oversized cookies.
Nutrition
- Serving Size: 1 large cookie
- Calories: 460
- Sugar: 33g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
