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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!

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chips (or a mix of chocolate chunks and chips)
  • 1/2 cup toffee bits (optional)
  • 1/4 cup coarse sea salt (for topping)

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.

Nutrition

Find it online: https://easyfoodflash.com/gideons-bakehouse-cookie-recipe/