Get ready to sink your teeth into the legendary Gideon’s Bakehouse Cookie Recipe—an irresistibly thick, gooey, bakery-style chocolate chip cookie that’s become a true cult favorite. This recipe delivers every bit of magic you crave, from the caramelized edges to the avalanche of melty chocolate, and that signature soft, almost underbaked center. Whether you’ve lined up in Orlando for a taste or you’re just craving a big, decadent treat at home, this copycat version nails all the details right down to the sprinkling of flaky sea salt on top. You truly won’t believe these cookies didn’t come straight from Gideon’s oven!
Ingredients You’ll Need
While the ingredient list for the Gideon’s Bakehouse Cookie Recipe may look classic, every element shines in its role. Each one builds rich layers of flavor and texture, and choosing the right products really matters if you want to achieve that unmatched depth, gooeyness, and wow-factor.
- Cold Unsalted Butter: Cubed cold butter keeps the cookie thick and helps create Gideon’s signature chewy center.
- Light Brown Sugar: Packed brown sugar provides deep caramel notes and gives the cookies moisture.
- Granulated Sugar: This balances sweetness and helps with crisp edges during baking.
- Large Eggs: Eggs bind everything together, contributing to richness and a soft crumb.
- Vanilla Extract: Real vanilla rounds out the flavors and brings out all the chocolatey goodness.
- All-Purpose Flour: All-purpose keeps the cookies sturdy enough to hold all that melty chocolate.
- Baking Soda: Gives a slight lift to the cookies so the centers don’t turn out too dense.
- Baking Powder: Along with baking soda, this helps the cookies rise just enough for that signature thickness.
- Kosher Salt: Essential for balancing out sweetness and enhancing every flavor.
- Semi-Sweet Chocolate Chips: Press these into the dough for bursts of melty chocolate in every bite.
- Dark Chocolate Chunks: The secret to pockets of intense, bittersweet flavor scattered throughout.
- Mini Chocolate Chips (for rolling): Rolling the dough balls in these creates that iconic, chocolate-studded exterior.
- Flaky Sea Salt (optional): A pinch of sea salt on top makes the chocolate pop and finishes the cookie just right.
How to Make Gideon’s Bakehouse Cookie Recipe
Step 1: Prep Your Oven and Pans
Start by getting your oven ready at 375°F (190°C) and line two baking sheets with parchment paper. Lining the pans not only keeps your massive cookies from sticking, but it also means no burnt bottoms—exactly what you want for your Gideon’s Bakehouse Cookie Recipe.
Step 2: Cream Butter and Sugars
Beat the cold, cubed butter together with the brown and granulated sugars for a solid 4 to 5 minutes on medium speed. Don’t rush this: you’re aerating the mixture, which leads to lighter, chewier cookies. The butter should lighten in color and look fluffy by the end.
Step 3: Add Eggs and Vanilla
Mix in the eggs one at a time, beating well after each addition so your dough stays smooth and cohesive. Stir in the vanilla extract so every bite of your Gideon’s Bakehouse Cookie Recipe tastes rich and fragrant.
Step 4: Combine Dry Ingredients
Whisk together flour, baking soda, baking powder, and kosher salt in a separate bowl. This step prevents clumps and ensures your cookies rise evenly.
Step 5: Mix Dry Into Wet
With your mixer on the lowest speed, gradually add the dry ingredients to the creamed mixture. Stop stirring as soon as you see the flour just disappear—the less you mix, the more tender your cookies will be.
Step 6: Add the Chocolate
Gently fold in the semi-sweet chocolate chips and dark chocolate chunks. That combination of chips and chunks gives you every dreamy chocolate experience in one bite—melty, gooey, and rich all at once.
Step 7: Shape and Roll
Scoop hefty balls of dough (about 6 ounces each for true bakery scale!) and then roll the tops in mini chocolate chips. Make sure the chips cover the surface—this is how you get that glorious chocolate-crusted finish.
Step 8: Chill the Dough
Pop your shaped dough balls into the fridge for at least 30 minutes. Chilling stops them from spreading too fast in the oven and helps guarantee those soft, gooey centers you love in the best Gideon’s Bakehouse Cookie Recipe.
Step 9: Bake to Perfection
Bake your cookies for 14 to 16 minutes, rotating the pans halfway through. Watch for set, golden edges and slightly underbaked centers—resist the urge to bake longer! Sprinkle with flaky sea salt as soon as they come out of the oven if you love that sweet-salty finish.
Step 10: Cool and Enjoy
Let them cool on the baking sheet for 10 minutes before transferring to a wire rack. The cookies will firm up as they rest but remain wonderfully gooey in the centers—just as the Gideon’s Bakehouse Cookie Recipe promises.
How to Serve Gideon’s Bakehouse Cookie Recipe
Garnishes
Nothing beats the finishing touch of a sprinkle of flaky sea salt on your cookies—this little flourish amplifies all the rich chocolate flavors and looks stylish, too. For an extra twist, try drizzling with a little melted chocolate or scattering a few extra mini chips on top just as they cool.
Side Dishes
Serve these cookies with a tall, frosty glass of milk or go big with an affogato—just a shot of fresh espresso poured over a small scoop of vanilla ice cream right next to your cookie. For parties, fruit platters or bowls of fresh berries make a welcome, refreshing contrast to the cookie’s decadence.
Creative Ways to Present
If you want to wow your guests, try serving your Gideon’s Bakehouse Cookie Recipe as a warm cookie skillet sundae—top a still-warm cookie with vanilla ice cream and fudge. Or, present each cookie in a parchment-lined bakery bag, just like at the original Gideon’s Bakehouse, for that over-the-top, treat-yourself experience at home.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, store cooled cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy, preventing them from drying out. You can also microwave for just a few seconds to bring back that fresh-from-the-oven gooeyness.
Freezing
The dough for the Gideon’s Bakehouse Cookie Recipe is absolutely freezer-friendly: just shape, roll in mini chips, and freeze balls on a lined tray, then transfer to a zip-top bag. When a craving strikes, bake straight from frozen, simply adding 2 to 3 minutes to the baking time.
Reheating
Want that just-baked warmth and gooey-ness? Pop a cookie in the microwave for 10 to 15 seconds, or gently reheat in a 300°F (150°C) oven for 3 to 5 minutes. This revives the decadent texture and brings your Gideon’s Bakehouse Cookie Recipe right back to its bakery glory.
FAQs
Can I make smaller cookies instead of bakery-sized?
Absolutely! Just portion the dough into smaller balls and adjust the baking time down by a few minutes. You’ll still have thick, gooey centers, though nothing quite beats the drama of a huge Gideon’s Bakehouse Cookie!
What if I don’t have mini chocolate chips for rolling?
No problem—use extra regular chocolate chips or finely chop up a chocolate bar. The idea is to get that chocolate-rich crust, so feel free to be creative with what you have.
Why does the recipe use cold butter instead of softened?
Cold, cubed butter slows down spreading in the oven, helping your cookies stay tall and thick with chewy centers. It’s the secret to that authentic Gideon’s Bakehouse Cookie Recipe texture!
Can I prep the dough ahead of time?
Yes—shape and chill the dough balls up to 48 hours before baking. The flavors actually deepen as the dough rests, and you can freeze them for longer storage as well.
Is it necessary to use both chocolate chips and chunks?
While you could stick to just one, the best results come from mixing chips (which make for even chocolate distribution) and chunks (which create big pools of oozy chocolate). That combo is one reason the Gideon’s Bakehouse Cookie Recipe is so sensational.
Final Thoughts
There’s just something special about biting into a fresh, homemade Gideon’s Bakehouse Cookie Recipe—it’s a little taste of bakery magic you can bake up anytime. If you love cookies that are thick, loaded with chocolate, and totally unforgettable, this is the recipe to try. Treat yourself and impress your friends—you’ll never look at a chocolate chip cookie the same way again!
Print
Gideon’s Bakehouse Cookie Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus chilling time)
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate chip cookie experience with this Gideon’s Bakehouse inspired recipe. These bakery-style cookies are thick, gooey in the center, and perfectly crisp around the edges, creating a delightful texture that will leave you craving for more.
Ingredients
Dough:
- 1 cup cold unsalted butter (cut into cubes)
- 3/4 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
For Rolling:
- 1/2 cup mini chocolate chips
- Flaky sea salt for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream the cold cubed butter with brown sugar and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add chocolate: Fold in the semi-sweet chocolate chips and dark chocolate chunks.
- Shape and chill: Scoop large balls of dough, roll in mini chocolate chips, and place on baking sheets. Chill for at least 30 minutes.
- Bake: Bake for 14–16 minutes until set but slightly underbaked. Sprinkle with flaky sea salt if desired.
- Cool: Cool on the baking sheet before transferring to a wire rack.
Notes
- For the perfect texture, avoid overbaking the cookies.
- Dough can be frozen for up to 3 months; bake from frozen with additional time.
Nutrition
- Serving Size: 1 large cookie
- Calories: 520
- Sugar: 34g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
