Gideon’s Bakehouse is known for its decadent, thick, and gooey cookies that have become a sensation in the world of sweets. Their cookies are stuffed with layers of chocolate, filled with rich flavors, and perfectly chewy. Now, you can recreate the magic of Gideon’s signature cookies in your own kitchen!

Why You’ll Love This Recipe

Giant, Gooey Cookies: Thick, gooey, and perfectly chewy, just like the famous ones from Gideon’s Bakehouse.
Loaded with Chocolate: Multiple layers of chocolate throughout make every bite indulgent.
Perfect Texture: Crispy on the outside, soft and gooey in the center.
Easy to Make: With simple ingredients, you can make these cookies without much hassle.
Great for Sharing: These cookies are perfect for a crowd and will impress anyone who tries them.

Ingredients

All-purpose flour: The foundation of the cookie dough, providing structure and texture.
Baking soda: Helps the cookies rise and spread during baking.
Salt: Balances the sweetness of the dough and enhances the flavors.
Butter (softened): Adds richness and helps with the chewy texture.
Granulated sugar: Sweetens the dough and helps the cookies crisp up slightly.
Brown sugar: Contributes moisture, flavor, and a slight caramel taste.
Egg: Binds the ingredients together and gives the cookies structure.
Vanilla extract: Adds depth of flavor to the dough.
Semi-sweet chocolate chips: The main chocolate element in the cookie dough.
Dark chocolate chunks: Adds more chocolatey richness and texture.
Milk chocolate chips: For a mix of sweetness and richness in each bite.
Chocolate-covered espresso beans (optional): For an added depth of flavor and a slight coffee crunch.

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.

Step 3: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3–4 minutes.

Step 4: Add the egg and vanilla extract to the butter mixture, and mix until fully incorporated.

Step 5: Gradually add the dry ingredients into the wet mixture and stir until just combined. Avoid overmixing.

Step 6: Fold in the semi-sweet chocolate chips, dark chocolate chunks, milk chocolate chips, and any optional chocolate-covered espresso beans. The dough should be thick and packed with chocolate.

Step 7: Using a large spoon or cookie scoop, portion out large cookie dough balls (about 2–3 tablespoons per cookie).

Step 8: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Press down slightly on each dough ball to flatten it just a little.

Step 9: Bake for 10–12 minutes, or until the edges are golden brown and the center is still slightly soft. For extra gooey cookies, take them out a minute early.

Step 10: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Serving Size: 1 cookie

Calories: ~400
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 45mg
Sodium: 180mg
Total Carbohydrates: 55g
Dietary Fiber: 3g
Sugars: 30g
Protein: 4g

FAQ

Can I make these cookies smaller?
Yes, simply scoop out smaller portions of dough and adjust the baking time accordingly (around 8–10 minutes).
Can I use only one type of chocolate?
Absolutely! You can use all semi-sweet, dark, or milk chocolate chips if you prefer.
How do I store leftovers?
Store these cookies in an airtight container at room temperature for up to a week.
Can I freeze the cookie dough?
Yes! Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
What makes these cookies so gooey?
The combination of butter, brown sugar, and a mix of chocolate varieties creates a soft, chewy texture.
Can I add nuts?
Definitely! Chopped walnuts or pecans would be a great addition to these cookies.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works just fine for creaming the butter and sugar. Just be careful not to overmix the dough.
How can I make these cookies more like Gideon’s?
For extra gooeyness, chill the dough for 30 minutes before baking. You can also add more chocolate chunks on top before baking for that signature “stuffed” look.

Enjoy your giant, gooey, chocolate-filled cookies—Gideon’s Bakehouse style—right at home!

Gideon’s Bakehouse Cookie Recipe

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These giant, indulgent cookies are inspired by the famous Gideon’s Bakehouse. Packed with a mix of semisweet chocolate chips, toffee bits, and a sprinkle of coarse sea salt, they’re a decadent treat for any occasion. Soft, chewy, and irresistibly delicious!

Author: Sarah
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 27-30 minutes
Yield: 12–14 large cookies 1x
Category: Dessert
Method: baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
Cream Butter and Sugars:
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to maintain the soft texture.
Fold in Chocolate Chips:
- Stir in the chocolate chips (and toffee bits, if using) until evenly distributed throughout the dough.
Form Dough Balls:
- Scoop the dough into large balls, about 3 tablespoons of dough per cookie. For a giant cookie effect, make the dough balls even larger. Slightly flatten the tops with your fingers, leaving room for them to spread during baking.
Bake the Cookies:
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Sprinkle a little coarse sea salt on top of each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown, and the center is still soft. The cookies will continue to set as they cool.
Cool:
- Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Serve them warm for that iconic Gideon’s experience.

Notes

For larger cookies, increase the dough ball size and bake a few minutes longer to ensure they stay soft in the middle.
You can substitute the toffee bits with other mix-ins like chopped nuts for added texture.