Why You’ll Love This Recipe
Now that you’ve seen the photos, do I even need to explain why you’ll love these chocolate chip cookies?!! Or maybe the photo doesn’t do justice to this nearly half-pound cookie that’s loaded with chocolate chips, both inside and out.
- Another reason to love this recipe? There are only two Gideon’s Bakehouse locations, both in Orlando. At the location inside Disney World, people have been know to wait in lines up to five hours long!
- No need to head to Florida and wait in long lines when you can recreate these wildly popular chocolate chip cookies at home–in far less than five hours! (There is always the option to chill your dough for up to 24 hours, but I find that just an hour in the refrigerator does the trick).
- Everyone I have shared these cookies with has raved about them. And it’s easy to see why. With all those chocolate chips, they are absolutely decadent.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Gideon’s Bakehouse Chocolate Chip Cookies (Copycat Recipe)
Known for their thick, soft centers and generous amount of chocolate, this Gideon's Bakehouse Chocolate Chip Cookie recipe is a cookie-lovers dream come true. If you’re a fan of indulgent, bakery-style cookies, then you’re going to love these enormous cookies. Whether you’re baking for a special occasion or just craving a sweet treat, these cookies are sure to become a favorite.
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Servings: 6
Calories: 815kcal
Ingredients
- 1/2 cup butter melted and cooled
- 1 cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla
- 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 chocolate chips milk or semi-sweet
- 1 cup mini chocolate chips
Instructions
- Line 2 large baking sheets with parchment paper; set aside.
- In a medium bowl, combine the 1 1/2 cups chocolate chips and 1 cup mini chocolate chips; set aside.
- In a large, microwave safe bowl, melt 1/2 cup butter. Let cool to room temperature, at least 10 minutes.
- When the butter is cool, whisk in the 1 cup brown sugar until smooth. Add 1 egg and 1 teaspoon vanilla to the bowl and stir until completely smooth. Stir in 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon cornstarch and 1/2 teaspoon salt.
- Stir in the cake flour, followed by the all-purpose flour. Be careful no to overmix the dough. Fold in 1 3/4 cups of the chocolate chip mixture.
- Use a 1/2 cup measurer to divide the dough into 5-6 equal portions. Shape each portion into a ball and place on the prepared baking sheets, 3 inches apart. Press the remaining chocolate chips onto the top and sides of the cookie dough balls, flattening the cookies as you press to about 1 1/2 inch thickness. Don't press chocolate chips on the bottom of the cookie–they will burn.
- Place the baking sheets in the refrigerator for one hour. If you don't have room for the cookie sheets in your refrigerator, place the cookies on a plate and transfer to the baking sheets after chilling. While the cookies chill, preheat the oven to 325 degrees.
- Bake for 15-20 minutes, or until cookies are just set in the middle. For soft cookies, do not overbake. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Nutrition
Calories: 815kcal | Carbohydrates: 117g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 484mg | Potassium: 236mg | Fiber: 2g | Sugar: 80g | Vitamin A: 580IU | Vitamin C: 0.2mg | Calcium: 132mg | Iron: 2mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes & Substitutions
No Cake Flour? No Problem
If you don’t have cake flour, you can easily make a substitute: For every 1 cup of cake flour, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons cornstarch. Sift together before using.
Salted or Unsalted Butter?
I aways use unsalted butter in my cooking and baking for the best control over salt levels. If you only have salted butter, reduce the added salt to 1/4 teaspoon.
Chocolate Chips
This recipe goes all-in with the chocolate chips! I use a mix of milk or semi-sweet chocolate chips and mini chocolate chips for that signature Gideon’s look. But obviously you can use whatever type of chocolate chips you prefer, or even try white chocolate or toffee chips.
Recipe Tips
- Don’t skip chilling the dough! Chilling the dough for at least an hour is crucial to prevent the cookies from spreading too much while baking. It also helps develop the flavor of the cookies. If you’re in a rush, you can chill the dough for a minimum of 30 minutes, but an hour is ideal.
- Don’t overmix the dough. Overmixing can result in tough cookies. Stir just until the flour is incorporated, and you’re good to go.
- Every oven is a little different, so start checking the cookies around the 15-minute mark. You want them to be just set in the middle for that soft, gooey texture.
- Be sure to let the butter cool to room temperature after melting. If the butter is too hot, it can melt the sugar and affect the texture of your cookies.
- The method for this recipe may be a bit different than other cookie recipes you’ve made, but even if it seems weird, trust the process and you’ll end up with the most amazing, decadent chocolate chip cookie you’ve ever had.
- Share! Even though the recipe only yields 5-6 cookies, at nearly a half pound each, it’s pretty hard to finish one on your own.
Storage Tips
- Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container—the cookies will absorb moisture from the bread and stay tender.
- Freezing Baked Cookies: Freeze in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months.
- Freezing Cookie Dough: After shaping and pressing with chocolate chips, place the dough balls on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Bake straight from frozen at 325°F, adding 2–3 extra minutes to the baking time.
Variations & Fun Twists
- Salted Caramel Cookies: Press a few caramel pieces into the tops of the dough balls before baking. Sprinkle some flaky sea salt on top right after baking for a sweet and salty finish.
- Nutty Chocolate Chip Cookies: Add 1/2 cup chopped walnuts, pecans, or almonds to the dough for a toasty crunch. Toast the nuts first for the best flavor!
- Toffee Chocolate Chip: Replace 1/2 cup of chocolate chips with toffee bits or a chopped Heath bar.
- Double Chocolate Chip: Replace 1/4 cup of the all-purpose flour with 1/4 cup Dutch-process cocoa powder to make extra chocolatey cookies.
4 comments
Dee Worrell
I’ve made these cookies twice they are delicious. I wrap each unbaked cookie then put in freezer bag. Take out one at a time to bake we cut them in quarters.
Anita
Hi. I made these last night. Excellent. The only problem I had was having to work to get as many chips as needed to adhere to cookie. The pics I’ve seen of these show virtually complete coverage. I was able to press in a lot, but the dough wasn’t sticky so they’d adhere easily. Baking wise, I don’t think the dough should be less dense; now, a day later, the texture is great. Flavor different enough to make it worth the effort. Thanks so much.
Danelle
I sometimes struggle getting enough chips to stick as well. I save everything that falls off, and then pile it on the cookies when they come out of the oven so they melt in a little bit. Hope that helps!
Anita
That’s a great idea. I’ll try that. Thanks.