Gideon’s Bakehouse Chocolate Chip Cookies

Indulge in the delight of these decadent Gideon’s Bakehouse Chocolate Chip Cookies right in your own kitchen! With rich chocolate chips and a soft, chewy texture, these cookies are sure to impress everyone who tries them.

Why You’ll Love This Recipe

• Unique and Delicious: With an astonishing half-pound size, these cookies are packed with chocolate chips inside and out, ensuring a rich treat.
• Skip the Lines: Get the famous Gideon’s cookies without waiting hours in line at their Orlando locations. This easy recipe saves you time while delivering the same delicious flavor!
• Rave Reviews: Everyone who has tasted these cookies can’t resist complimenting them—because they taste absolutely amazing!

After checking out the ingredient list, dive below for cooking tips, storage suggestions, and fun variations!

Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 1 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 cup cake flour
• 1 cup all-purpose flour
• 1 1/2 cups milk or semi-sweet chocolate chips
• 1 cup mini chocolate chips

Instructions

1. Prep the Baking Sheets: Line two large baking sheets with parchment paper and set them aside.
2. Mix Chocolate Chips: In a medium bowl, combine the 1 1/2 cups of chocolate chips and 1 cup of mini chocolate chips. Set aside.
3. Melt Butter: In a microwave-safe bowl, melt the 1/2 cup of butter and let it cool for at least 10 minutes.
4. Combine Wet Ingredients: Once the butter has cooled, whisk in the 1 cup of brown sugar until smooth. Then, add the egg and 1 teaspoon of vanilla extract, stirring until fully combined.
5. Add Dry Ingredients: Stir in the baking soda, baking powder, cornstarch, and salt. Next, mix in the cake flour and all-purpose flour, being careful not to overmix.
6. Incorporate Chocolate: Gently fold in 1 3/4 cups of the chocolate chip mixture, reserving some for decoration.
7. Shape the Cookies: Use a 1/2 cup measure to portion the dough into 5-6 equal portions. Form each portion into a ball and place them on the prepared baking sheets, about 3 inches apart. Flatten each ball to around 1 1/2 inches thick and press the reserved chocolate chips onto the top and sides.
8. Chill the Dough: Refrigerate the baking sheets for 1 hour. If space is tight, place the dough balls on a plate and transfer them back to the baking sheets after chilling. Meanwhile, preheat your oven to 325°F (163°C).
9. Bake: Bake for 15-20 minutes or until the cookies are just set in the center. For softer cookies, avoid overbaking. Allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Ingredient Notes & Substitutions

• Cake Flour: Don’t have any? Substitute 1 cup of all-purpose flour by removing 2 tablespoons and replacing them with 2 tablespoons of cornstarch.
• Butter Choice: I recommend using unsalted butter for the best control of salt levels. If using salted butter, reduce salt to 1/4 teaspoon.
• Chocolate Chip Options: This recipe shines with milk or semi-sweet chocolate chips, but feel free to use white chocolate or toffee chips instead.

Recipe Tips

• Chill the Dough: Chilling the cookie dough for at least one hour prevents excessive spreading and enhances flavor. If pressed for time, chill for 30 minutes.
• Mix Carefully: Avoid overmixing to keep cookies tender. Mix just until flour is incorporated.
• Oven Monitor: Each oven is different, so start checking for doneness around 15 minutes. You want cookies to be set in the middle for that perfect texture.
• Cool the Butter: Ensure your melted butter is cooled to room temperature to avoid affecting the cookie’s texture.
• Patience is Key: The unique method in this recipe is crucial for achieving those delicious cookies you’re aiming for!
• Sharing is Caring: The yield is 5-6 cookies, each nearly half a pound—perfect for sharing!

Storage Tips

• Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to keep them soft!
• Freezing Baked Cookies: Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
• Freezing Cookie Dough: After forming the dough balls, freeze them solid on a baking sheet. Transfer to a bag and bake straight from frozen, adding 2-3 minutes to the baking time.

Suggested Variations

• Salted Caramel Cookies: Add caramel pieces to the tops before baking and sprinkle with flaky sea salt post-baking.
• Nutty Cookies: Stir in 1/2 cup of toasted walnuts, pecans, or almonds for a nutty crunch.
• Toffee Twist: Substitute 1/2 cup of chocolate chips for toffee bits or chopped Heath bar.
• Double Chocolate: For a richer chocolate flavor, replace 1/4 cup of all-purpose flour with 1/4 cup of Dutch-process cocoa powder.

Now, grab your ingredients and get ready for some of the best cookies you’ll ever taste! Enjoy baking!