Have you ever experienced the opportunity of eating a half pound cookie? Gideons cookie recipe makes the ultimate chocolate chip cookies that are much like the ones you can buy and enjoy at Gideon’s Bakehouse cookie recipe.
This perfected recipe is a memorable experience of amazing recipes and one you’re sure to go back to. If you find that you’re a big fan, it’s one that can be enjoyed for special occasions as well as it can be one of those every day amazing cookies you’ll lean on to meet your craving.
Just mix up a big batch of cookie dough and you’ll be set to go.
What Are Gideon’s Cookies?
The cookies come in a variety of flavors including peanut butter chips which is a classic peanut butter cookie topped with chocolate chips. They also make pistachio toffee chocolate chip cookies, and cookies and cream cookies.
Our copycat cookie recipe is for their delicious chocolate chip cookies in which the top of the cookie is completely covered with miniature chocolate chips and is sprinkled with sea salt, giving them the flavor of sweet and salty cookies.
It’s so delicious and as if the entire surface of the dough ball is rolled in chocolate chips. If you ever had one you’ll not soon forget this experience. And if you’ve never had one, you’re sure to love these giant cookies.
After all, the classic chocolate chip cookies are perfected with all the traditional ingredients, plus they’re loaded with extra chocolate.
And now you can enjoy them at home avoiding long lines, rather than making a trip to central Florida just to enjoy one.
How to Make Them
If you’ve made a batch or two of chocolate chip cookies in your time, then you’ll likely do just fine making these giant chocolate chip cookies to perfection.
We’ve included our tested and perfected step-by-step Gideon’s Bakehouse copycat recipe below. And trust us, these are nothing like what you’ll find available in any grocery store.
How to Store Gideon’s Cookies
How you store your cookies depends on the state you want to store them in. Here are some recommendations.
Baked Cookies. Baked cookies can be stored at room temperature in an airtight container or sealed container.
We think they’re best when eaten fresh as hot cookies or within a day or two. There’s nothing like a cookie that’s fresh out of the oven and we think that’s the best way to eat them.
Cookie Dough. Cookie dough can be wrapped with plastic wrap and stored in the refrigerator or freezer.
You can store it as a whole batch of cookie dough or roll them into cookie dough balls first before storing them, whatever your personal preference.
Frozen Cookie Dough. A ball of dough can be saved to bake later when you want to enjoy fresh baked goods but don’t want to spend the time mixing up the dough for these infamous half pound cookies.
Just transfer it to the refrigerator to thaw it first, then form the dough balls to be baked.
We recommend having the following equipment on hand to make this recipe.
hand mixer or electric mixer
You can use either a hand mixer or an electric stand mixer for this recipe. Either one works. We do, however, suggest having a paddle attachment available to make stirring this thick dough easier to accomplish.
A rubber spatula comes in handy to scrape the dough from the edge of the bowl and incorporating all of the ingredients into the mixture.
A measuring cup works well to measure ingredients for accuracy.
A cookie sheet is perfect for baking your cookies to perfection.
How to Make Gideon’s Bakehouse Chocolate Chip Cookies
Gideon’s Bakehouse Recipe makes delicious soft cookies that’s hands down one of the best chocolate chip cookies. The cookie cooked to perfection is crisp on the outside, soft on the inside and smothered with a layer of chocolate chips on top that’s like the icing on the cake.
After eating one you’ll agree that these gourmet cookies are ones you’ll want to make again.
1 cup butter
2 cups dark brown sugar
2 tsp vanilla extract
1 tsp baking soda
1 tsp sea salt
2 1/2 cups all purpose flour
2 cups milk chocolate chips
1 cup mini chocolate chips
Preheat oven to 350F degrees.
In a large bowl, using an electric mixer with a paddle attachment, cream together butter, eggs, dark brown sugar and vanilla extract.
In a separate bowl, mix dry ingredients including baking soda, salt, and flour.
Slowly add the dry ingredients to the wet ingredients at room temperature, mixing thoroughly. Use a spatula to scrape the dough from the sides of the bowl and mix again until fully mixed.
Add 2 cups of milk chocolate chips and mix.
Line a cookie sheet with parchment paper and form dough balls on the cookie sheet, giving them adequate space to spread out as they bake.
Cook until soft for about 8 minutes. Remove from oven and gently press miniature chocolate chips into the top of the cookies until completely covered.
Serve warm and enjoy.
Perhaps you’re interested in substituting ingredients within this recipe. And there are some possibilities that we’ve listed below.
White chocolate. If you like white chocolate better than milk chocolate or dark chocolate, that certainly is an option. White chocolate adds a sweeter flavor than a cocoa based chocolate.
Bread flour and cake flour can be substitutes for all purpose flour when desired in Gideons cookie recipe.
And vanilla bean paste works as a substitute for vanilla extract.
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