If you have ever dreamed of biting into a truly indulgent, half-pound cookie loaded with chocolate chips and just the right hint of sea salt, then this Gideon’s Bakehouse Cookie (Copycat Recipe) Recipe is your dream come true. It perfectly recreates the bakery’s iconic thick, gooey-centered, crisp-edged masterpiece that’s become famous for satisfying serious chocolate cravings. Whether you’re an experienced baker or someone who loves a great cookie adventure, these rich, bakery-style cookies promise to deliver that unforgettable melt-in-your-mouth experience right at home.

Ingredients You’ll Need

Gideon’s Bakehouse Cookie (Copycat Recipe) Recipe - Recipe Image

Ingredients You’ll Need

Getting these cookies just right is all about simple, quality ingredients that blend to create those irresistible textures and flavors. Each element plays a vital role, from the butter that brings richness to the mixed flours that ensure the perfect tenderness without losing structure. Let’s take a look!

Cold unsalted butter, 1 cup cubed: Using cold butter helps achieve the cookie’s iconic thick texture and keeps it from spreading too much while baking.
Dark brown sugar, ¾ cup packed: This adds moistness and deep molasses notes essential for rich flavor.
Granulated sugar, ½ cup: It balances sweetness and helps create crisp edges.
Large eggs, 2: Eggs bind everything together and add a tender crumb.
Vanilla extract, 1 tablespoon: A classic flavor enhancer that brings warmth to every bite.
All-purpose flour, 2¼ cups: The cookie’s sturdy base, providing essential structure.
Cake flour, ½ cup: Adds tenderness and a lighter crumb to balance the thickness.
Baking soda, 1 teaspoon: Gives the cookies a subtle lift and helps with browning.
Cornstarch, 1 teaspoon: This little ingredient softens the cookie’s texture for that melt-in-your-mouth feel.
Salt, ¾ teaspoon: Balances the sweetness and enhances all the flavors.
Mixed semi-sweet and dark chocolate chips, 2½ cups: A mix of chocolate varieties creates depth and bit-by-bit surprises of chocolate joy.
Mini chocolate chips, ½ cup for rolling: Rolling the cookie dough in mini chips adds an irresistible textured crust.
Flaky sea salt, optional for topping: A sprinkle of sea salt adds an elegant, flavor-boosting finish.

How to Make Gideon’s Bakehouse Cookie (Copycat Recipe) Recipe

Step 1: Cream the Butter and Sugars

Start by creaming the cold cubed butter with dark brown sugar and granulated sugar in a large bowl or stand mixer. Beat these together for 3 to 4 minutes until the mixture is light and fluffy. This step incorporates air, setting the stage for a cookie with incredible texture and lift.

Step 2: Add the Eggs and Vanilla

Once your butter-sugar mixture is airy, add the eggs one at a time, mixing thoroughly after each addition. Then pour in the vanilla extract, which will infuse the dough with that warm, fragrant depth that makes the cookies irresistible.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together your all-purpose flour, cake flour, baking soda, cornstarch, and salt. This ensures these dry ingredients are evenly mixed and ready to smoothly incorporate into the wet mixture, which will guarantee consistency in every cookie.

Step 4: Mix Dry Ingredients Into Wet

Gradually add the dry ingredients to your wet mixture, taking care not to overmix; stir just until everything comes together. The goal is to have a dough that’s rich but not dense, maintaining that balance of thick, soft, and slightly crisp.

Step 5: Fold in the Chocolate Chips

Now comes the chocolate magic. Gently fold in the mixed semi-sweet and dark chocolate chips by hand so they remain chunky pockets of gooey delight rather than being broken up. This hand-folding helps maintain the integrity of the chocolate chips for a truly decadent bite.

Step 6: Shape and Roll the Dough

Using your hands or a large scoop, form dough balls weighing about 6 to 8 ounces each—this generous size is what gives the cookies that phenomenal half-pound heft. Roll each dough ball in the mini chocolate chips until covered, pressing gently to slightly flatten them. This coating creates a beautifully textured exterior.

Step 7: Chill Thoroughly

Chill these dough balls in the refrigerator for at least 12 hours—overnight is best. This chilling step is critical; it deepens the flavors, develops the perfect gooey center, and prevents excessive spreading during baking.

Step 8: Bake to Perfection

When you’re ready to bake, preheat your oven to 375°F (190°C) and place the chilled dough balls on a parchment-lined baking sheet, spacing them well to avoid merging. Bake for 14 to 16 minutes, or until the edges are beautifully set but the centers remain soft and inviting. Let them cool on the baking sheet for 10 minutes before moving to a wire rack. Add a sprinkle of flaky sea salt if you like that extra burst of flavor contrast.

How to Serve Gideon’s Bakehouse Cookie (Copycat Recipe) Recipe

Garnishes

Sprinkling flaky sea salt on top right after baking highlights the chocolate’s rich sweetness and adds a gourmet flair with every bite. For an extra indulgent finish, drizzle warm caramel or melted chocolate over the cookies before serving to elevate the experience even more.

Side Dishes

The deep chocolate notes in this Gideon’s Bakehouse Cookie (Copycat Recipe) Recipe pair beautifully with cold milk — a classic combo that never fails. For a grown-up twist, serve alongside a robust coffee or even a glass of red wine to complement the richness perfectly.

Creative Ways to Present

Want to impress guests? Stack two cookies with a scoop of vanilla bean ice cream in the middle for your very own homemade ice cream sandwich. Or serve them warm with a side of whipped cream and fresh berries for a decadent dessert plate that’s sure to steal the show.

Make Ahead and Storage

Storing Leftovers

Keep your baked Gideon’s Bakehouse Cookie (Copycat Recipe) Recipe fresh by storing leftovers in an airtight container at room temperature for up to 3 days. This preserves the cookie’s chewy center and crisp edges so they stay as delightful as the day they were baked.

Freezing

The cookie dough freezes wonderfully. Shape your dough balls, then wrap them individually in plastic wrap and place in a sealed freezer bag. When you want a fresh cookie, bake them from frozen, adding an extra minute or two to the bake time. Baked cookies also freeze well; just thaw to room temperature before enjoying.

Reheating

Warm your cookie gently in a microwave for 10 to 15 seconds or in a 300°F (150°C) oven for 5 minutes to revive that fresh-baked warmth and gooey texture we all crave. Reheating brings back the just-out-of-the-oven magic without sacrificing texture.

FAQs

Can I substitute butter with margarine or oil?

Butter is crucial in this recipe for flavor and texture, especially because cold butter helps create the cookie’s characteristic thickness. Margarine or oil won’t provide the same structure or richness, so it’s best to stick with unsalted butter for authentic results.

Why do I need to chill the dough for so long?

The chilling step is essential for flavor development and helps the dough firm up, which prevents the cookies from spreading too thin. This results in those thick, gooey centers with crisp edges that make this Gideon’s Bakehouse Cookie (Copycat Recipe) Recipe special.

Can I use all-purpose flour only instead of mixing with cake flour?

While you can use just all-purpose flour, the cake flour adds tenderness and a softer crumb that balances the cookie’s density. Using all-purpose alone may make the cookies a bit tougher or heavier than intended.

Is it okay to mix different kinds of chocolate chips?

Absolutely! Using a blend of semi-sweet and dark chocolate chips enriches the overall chocolate flavor, creating a more complex and irresistible taste experience that closely mimics the original Gideon’s Bakehouse cookie.

How large should I make the cookie dough balls?

For that signature half-pound cookie size, aim for about 6 to 8 ounces per ball. This generous sizing ensures you get the thick, oversized cookie that’s characteristic of Gideon’s Bakehouse, and you’ll appreciate the gooey center and crispy edges more with bigger cookies.

Final Thoughts

There’s something truly magical about homemade cookies that match the decadence of a famous bakery favorite, and this Gideon’s Bakehouse Cookie (Copycat Recipe) Recipe absolutely nails it. With that balance of thick dough, melty chocolate chips, and a subtle touch of sea salt, it’s an impressive treat that feels like a warm hug from the oven. I can’t wait for you to try it, share it with friends, and savor every blissful bite!

Gideon’s Bakehouse Cookie (Copycat Recipe) Recipe

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4.2 from 65 reviews

Author: admin
Total Time: 13 hours 35 minutes
Yield: 8 large cookies 1x
Diet: Vegetarian

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Description

This copycat Gideon’s Bakehouse Cookie recipe recreates the iconic, half-pound, ultra-thick, chocolate-loaded cookies known for their rich, gooey centers and crisp edges. Packed with chocolate chips and a hint of sea salt, these indulgent bakery-style cookies are perfect for serious dessert lovers who want to enjoy a decadent treat at home.

Ingredients

Scale

Wet Ingredients

1 cup cold unsalted butter, cubed
¾ cup dark brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract

Dry Ingredients

2¼ cups all-purpose flour
½ cup cake flour (for tenderness)
1 teaspoon baking soda
1 teaspoon cornstarch
¾ teaspoon salt

Chocolate

2½ cups semi-sweet and dark chocolate chips (mixed)
½ cup mini chocolate chips (for rolling)

Optional Topping

Flaky sea salt for topping

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Instructions

Cream the butter and sugars: In a large bowl or stand mixer, cream together cold unsalted butter, dark brown sugar, and granulated sugar for 3 to 4 minutes until the mixture is fluffy and well combined.
Add eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cake flour, baking soda, cornstarch, and salt to evenly distribute the leavening agents and salt.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined, being careful not to overmix to maintain tenderness.
Fold in chocolate chips: Using a spatula or spoon, fold in the mixed semi-sweet and dark chocolate chips by hand to ensure even distribution.
Shape the dough balls: Scoop dough into large balls weighing about 6 to 8 ounces each to replicate the authentic potion size, then roll each ball in mini chocolate chips and gently press down to slightly flatten the top.
Chill the dough: Place the dough balls in the refrigerator and chill for at least 12 hours, preferably overnight, to develop flavor and achieve the thick, gooey center texture.
Preheat oven and prepare baking sheet: When ready to bake, preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Space the dough balls well apart to allow for spreading.
Bake the cookies: Bake the cookies for 14 to 16 minutes until the edges are set and the centers remain soft and gooey for that perfect texture.
Cool and finish: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack or serving plate. Sprinkle with flaky sea salt if desired for an added flavor contrast.

Notes

Use a combination of different chocolate chip sizes and types to achieve the authentic textured chocolate pockets throughout the cookie.
The long chilling time is crucial for flavor development and to create the signature thick and gooey center typical of Gideon’s Bakehouse Cookies.
These cookies freeze very well; to bake from frozen, add one to two minutes to the baking time for perfect results every time.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American