Best Gideon's Chocolate Chip Cookies

5 from 9 votes

Best Gideon's Chocolate Chip Cookies

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 9

Total Time 24

Servings Large Cookies

Calories 1418kcal

Author Krystle Smith

Ingredients

1 Cup Brown Sugar Packed
½ Cup Granulated Sugar
1 ½ Cup Cake Flour
2 Eggs
2 Teaspoons Vanilla Bean Paste or Vanilla Extract
1 ½ Cup Bread Flour
1 Teaspoon Baking Soda
1 ½ Teaspoons Cornstarch
4 Cups Semi-Sweet Chocolate Chips Divided, I used Guittard
1 Teaspoon Kosher Salt or ½ Table salt
1 Cup Unsalted Butter Cold, I use Kerrygold
Sea Salt Flakes For Garnish

Instructions

Preheat oven to 400 degrees. Line cookie sheets with parchment paper.
Divide the chocolate chips into two portions: 2 cups each.
Cube the cold butter and add to mixing bowl. Cream butter and both sugars for around 5 minutes.
Add one egg at a time, beating after each addiction. Stir in cornstarch, baking soda, and salt.
Gradually mix in flour until just combined.
Fold in 2 cups of chocolate chips. You can also mix in with your hands if needed.
Cover bowl with plastic wrap and chill for 30-60 minutes. Pour the remaining chocolate chips into a large bowl. Set aside.
Form cookie dough into 6 cookies. Roll in chocolate chips until covered avoiding the bottoms.
Bake for 9 minutes or until golden brown. Cool on cookie sheets for 3-5 minutes.
Garnish with sea salt flakes.
Remove to wire racks to cool completely.

Notes

You can make the dough up to 24 hours in advance and refrigerate until ready to use.

Nutrition