Gideon's Bakehouse Chocolate Chip Cookies

Save For Later

My copycat Gideon's Bakehouse Chocolate Chip cookies are thick chewy, and packed with more chocolate than you've ever seen. This recipe is ready in less than an hour no trip to Disney Springs required!

Chocolate chip cookies are my all time favorite dessert. I've previously shared fun twists like brownie cookies, coffee cookies, and even my chocolate chip croissants. Today's version is my best ever and I'm not sure I will ever top. These giant chocolate chip cookies are inspired by the Orlando bakery Gideon's Bakehouse. They are soft, chewy, and covered in chocolate. They are rich so we suggest cutting in half or fourths and sharing with friends! They also freeze really well.

Why This Recipe Is the Best Copycat: A Sprinkle of Food Science

• Use Two Flour: Cake flour’s lower protein keeps the cookies tender while bread flour’s higher protein content helps the cookies stay tall without falling.
• Add Cornstarch: Cornstarch is 100% starch which means it contains no gluten. It absorbs moisture and leads to thick soft cookies.
• Hot Oven: When testing this recipe we found the hotter oven was key. It sets the exterior quickly so the outside sets quickly which the center stays moist.

Ingredient Notes/Shopping Tips

Ingredient Notes & Smart Shopping

• Butter: I like using high quality European butter which contains more fat. I prefer Kerrygold, but Plugra is good too. Costco's grass fed butter is a good budget option.
• Baking Soda: Replace every 6-12 months even if the date on the packaging is okay. To test if it's still good put it in a bit of water and if fizzes you're good to go!
• Sugar: Light brown sugar brings moisture and mild toffee notes; granulated sugar helps crisp the edges.
• Eggs: Bring eggs to room temperature to help them mix in smoothly. You can do this for 30-60 minutes at room temp. Or place in a glass of warm not hot water for a few minutes.
• Cake Flour: Avoid homemade cake flour. It didn't perform well in our testing.
• Vanilla Bean Paste: This gives such rich concentrated flavor. Splurge if you can, if not extract will also work.
• Bread Flour: Be sure to measure both the cake and bread flour correctly. Spoon into your measuring cup and level with a knife. Avoid dipping your cup into the flour as you'll use too much leading to dry, dense cookies.
• Cornstarch: Don't leave this out it helps the cookies bake up so soft.
• Chocolate Chips: Use good quality chocolate here. Gideon's uses Guittard which I can now find in my grocery store. Ghirardelli is another good widely available brand.
• Kosher Salt: Kosher salt distributes evenly in the thick dough. If you don't have any use half the amount of table salt.
• Sea Salt: I like Maldon which has uniquely shaped and provides flavor and a slight crunch.
• Cornstarch: Tiny amount, big difference—keeps the crumb soft.

Krystle's Tips: Steal My Culinary School Secrets

1. Don't Overmix: Mix until the flour just disappears. Overmixing leads to a tough, gummy cookie.
2. Weigh Your Cookie Dough: Even sized cookies look nicer and bake at the same rate.
3. Don't Skip Chilling: I know how annoying this is and I wouldn't suggest it if it wasn't absolutely required. Chilling helps prevent spreading and prevents the dough from being too sticky.
4. Make Cookies Taller Than They Are Wide: They should look for like a cylinder than a ball. This help them stay nice and thick.
5. Don't Overbake: It's okay if the center still look a tad underbaked. Carryover baking will firm them up as they cool on the hot cookie sheet.

More of Our Favorite Cookies

Buckeye Cookies

Birthday Cake Cookies

Coffee Cake Cookies

Texas Sheet Cake Cookies

Chocolate Cake Mix Cookies

Peanut Butter and Jelly Cookies

Still Hungry? Follow Baking Beauty on Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too.

📖 Recipe