Gideon’s Bakehouse Cookie Recipe
If you dream of sinking your teeth into a cookie that’s thick, gooey, and absolutely studded with chocolate, you’re about to fall head over heels for this Gideon’s Bakehouse Cookie Recipe. It’s inspired by the famous Orlando bakery’s cult-classic treat, delivering a bakery-style cookie experience in your own kitchen. We’re talking crisp edges, a soft and melty center, and so much chocolate in every bite that you’ll wonder why cookies were ever made any other way!
Ingredients You’ll Need
The magic of the Gideon’s Bakehouse Cookie Recipe is in its simple, quality ingredients—each one adds something essential, whether it’s richness, chew, lift, or a cascade of chocolate. Assemble these baking staples, and you’re halfway to cookie bliss.
- Cold Unsalted Butter (cubed): Using cold butter helps create that signature thick, bakery-style texture with crisp edges and gooey centers.
- Granulated Sugar: Brings sweetness and helps the cookies spread just right.
- Dark Brown Sugar (packed): Adds deep, caramel notes and ensures a chewy, moist crumb.
- Large Eggs: Bind the dough together and contribute to the richness.
- Vanilla Extract: Rounds out the flavors and makes the chocolate pop.
- All-Purpose Flour: The sturdy base that holds all the goodness together.
- Baking Soda: Gives the cookies a gentle lift and aids in browning.
- Baking Powder: Adds extra puff for that signature thick bite.
- Salt: Balances the sweetness and amplifies all the flavors.
- Cornstarch: Makes the cookies tender and soft inside.
- Ground Cinnamon (optional): Adds a subtle warmth that takes the flavor up a notch.
- Semi-Sweet Chocolate Chips: These classic chips guarantee chocolate in every mouthful.
- Chocolate Chunks: For pools of melty chocolate that make every bite extra decadent.
- Mini Chocolate Chips (for topping): Pressed on top for that signature Gideon’s look and an added chocolate burst.
- Flaky Sea Salt (optional): A sprinkle on top creates a perfect sweet-salty finish and elevates the chocolate flavor.
How to Make Gideon’s Bakehouse Cookie Recipe
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper so your cookies won’t stick and cleanup is a breeze. This simple step sets the stage for perfect cookies every time!
Step 2: Cream the Cold Butter and Sugars
In a large mixing bowl or stand mixer, beat the cold, cubed butter together with both the granulated and dark brown sugar. Creaming until light and fluffy is key—it gives the cookies their irresistible texture and helps the sugar dissolve into the dough, ensuring every bite is sweet and rich.
Step 3: Add the Eggs and Vanilla
Crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. This infuses the dough with richness and a sweet, aromatic base that makes the Gideon’s Bakehouse Cookie Recipe so special.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cornstarch, and cinnamon (if using). This step ensures that your leavening agents and spices are evenly distributed for consistent cookies every time.
Step 5: Bring It All Together
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Over-mixing can lead to tough cookies, so stop as soon as you see the last streaks of flour disappear.
Step 6: Fold in the Chocolate
Now for the best part: fold in the semi-sweet chocolate chips and chocolate chunks by hand. This guarantees even chocolate distribution and gives you those gooey, chocolatey pockets in every bite.
Step 7: Shape and Top the Dough Balls
Scoop generous, bakery-sized balls of dough—about 6 to 8 ounces each for that authentic look. Place them spaced apart on your prepared baking sheet. Press extra mini chocolate chips into the tops, then sprinkle with flaky sea salt if you like that salty-sweet contrast.
Step 8: Chill the Dough
Don’t skip this step! Chill the shaped dough balls for at least 30 minutes, or overnight for the deepest flavor and thickest cookies. Chilling solidifies the butter, resulting in those perfect, thick centers.
Step 9: Bake to Perfection
Bake for 15 to 18 minutes, or until the edges are golden and the centers still look slightly underdone. This ensures a soft, gooey center and crisp, caramelized edges—the hallmark of a true Gideon’s Bakehouse Cookie Recipe.
Step 10: Cool and Enjoy
Let your cookies cool on the pan for about 10 minutes before transferring them to a wire rack. This helps them set up without losing their gorgeously gooey centers. Now, grab a glass of milk and dig in!
How to Serve Gideon’s Bakehouse Cookie Recipe
Garnishes
Top your warm cookies with a final sprinkle of flaky sea salt for an irresistible sweet-salty punch. For extra decadence, drizzle with a touch of melted chocolate or even a dusting of powdered sugar—just to make them feel bakery-fancy!
Side Dishes
Pair these cookies with a tall glass of icy-cold milk or a creamy latte. If you’re feeling extra indulgent, sandwich a scoop of vanilla ice cream between two cookies for the ultimate dessert experience. Fresh berries or a simple fruit salad also make a lovely, refreshing contrast.
Creative Ways to Present
Stack the cookies high on a rustic wooden board, wrap them in parchment and twine for a charming homemade gift, or arrange them on a tiered cake stand for a dramatic sweet-table centerpiece. You can even make mini versions for parties—just adjust the baking time and watch them disappear!
Make Ahead and Storage
Storing Leftovers
Store any leftover Gideon’s Bakehouse cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy, especially if you pop a slice of bread in the container to help retain moisture.
Freezing
These cookies freeze beautifully, either baked or as raw dough balls. For unbaked dough, freeze the shaped balls on a baking sheet, then transfer to a freezer bag. Bake straight from the freezer, adding a couple extra minutes to the baking time. Baked cookies can be wrapped individually and frozen up to 2 months—just thaw at room temperature when a craving hits!
Reheating
To revive that fresh-baked magic, warm cookies in a 300°F oven for 5-7 minutes or give them a quick zap in the microwave for 10-15 seconds. This brings back the gooey center and melty chocolate, making them taste just out-of-the-oven again.
FAQs
Can I use regular butter instead of cold butter?
Cold butter is key to the thick, chewy texture of the Gideon’s Bakehouse Cookie Recipe, but if you only have room temperature butter, the cookies will still be delicious—just a bit thinner and less bakery-style.
Do I have to chill the dough?
Chilling the dough is essential for authentic thickness and rich flavor. It allows the butter to firm up, which keeps the cookies from spreading too much and ensures those gooey, thick centers.
Can I substitute other types of chocolate?
Absolutely! Feel free to experiment with milk chocolate, dark chocolate, or even peanut butter chips. The classic Gideon’s Bakehouse Cookie Recipe uses a mix of chips and chunks for varied texture and flavor, so have fun with your favorites.
Is the cinnamon necessary?
The cinnamon is optional but highly recommended. It adds a subtle warmth that enhances the chocolate and brown sugar, but you can leave it out if you prefer a more classic chocolate chip flavor.
How do I keep my cookies soft?
Store cookies in an airtight container with a slice of bread or a marshmallow—the extra moisture helps keep them soft for days. If you want to restore gooeyness, a quick warm-up in the oven or microwave works wonders!
Final Thoughts
If you’re ready to impress family, friends, or just treat yourself, this Gideon’s Bakehouse Cookie Recipe is the ultimate way to bring bakery magic home. Trust me, every bite is worth the little bit of extra effort, and you’ll be amazed at the results. Go ahead—bake a batch, share the love, and let these epic cookies become your new favorite tradition!
Print
Gideon’s Bakehouse Cookie Recipe
- Total Time: 33 minutes plus chilling time
- Yield: 8 large cookies 1x
- Diet: Vegetarian
Description
Experience the ultimate bakery-style treat with Gideon’s Bakehouse Cookie Recipe, featuring oversized, thick chocolate chip cookies loaded with a variety of chocolate chunks and chips, creating a perfect balance of crispy edges and soft, gooey centers. These cookies boast a rich, buttery flavor with a hint of cinnamon and flaky sea salt finishing, ideal for anyone craving a decadent dessert.
Ingredients
Wet Ingredients
- 1 cup cold unsalted butter (cubed)
- 1/2 cup granulated sugar
- 1 cup dark brown sugar (packed)
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cornstarch
- 1/4 teaspoon ground cinnamon (optional)
Chocolate & Toppings
- 2 cups semi-sweet chocolate chips
- 1 cup chocolate chunks
- 1/2 cup mini chocolate chips (for topping)
- Flaky sea salt for finishing (optional)
Instructions
- Preheat oven and prepare baking sheet: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl or mixer, combine cold cubed butter with granulated and dark brown sugars. Beat until the mixture is light and fluffy, indicating well-aerated batter.
- Add eggs and vanilla: Incorporate eggs one at a time, mixing thoroughly after each addition to maintain consistency. Stir in vanilla extract for flavor depth.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cornstarch, and optional cinnamon to evenly distribute leavening and spices.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough, which can cause toughness.
- Fold in chocolate: Gently fold in the semi-sweet chocolate chips and chunks by hand to evenly disperse the chocolate throughout the dough.
- Shape dough balls: Scoop large dough balls sized about 6–8 ounces each, placing them spaced apart on the prepared baking sheet. Press mini chocolate chips onto the tops, and sprinkle flaky sea salt if desired for an extra flavor pop.
- Chill dough: Chill the cookie dough balls for at least 30 minutes or preferably overnight to enhance flavor and improve baking texture.
- Bake cookies: Bake for 15–18 minutes until edges are golden and centers remain slightly underdone, which keeps the cookies soft and chewy.
- Cool cookies: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely without breaking apart.
Notes
- For authentic bakery thickness, make sure to use oversized dough balls and chill thoroughly before baking.
- Cookies freeze well raw; bake directly from frozen and add 2-3 minutes to the baking time for best results.
- Using chilled butter helps create the signature texture and crumb of Gideon’s bakehouse cookies.
- Flaky sea salt is optional but highly recommended to enhance the chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 560
- Sugar: 38g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
