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
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
