Gideon's Bakehouse Cookie Recipe Copycat

5 from 8 votes

Gideon's Bakehouse Cookie Recipe Copycat

This copycat Gideon’s Bakehouse Cookie is a chocolate lover’s dream—a bakery-style chocolate chip cookie loaded with three types of chocolate and finished with flaky sea salt!

Prep Time15

Cook Time20

Chilling Time2

Total Time2 35

Course: Dessert

Cuisine: American

Keyword: Gideon's Bakehouse Cookie Recipe

Servings: large cookies

Author: Chelsea Lords

Cost: $6.13

Equipment

Ingredients

8 tablespoons unsalted butter
1 cup light brown sugar tightly packed
1 large egg
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon fine sea salt reduce if using table salt or if sensitive to salt
1 cup cake flour see note 1
1 cup all-purpose flour
1 cup chocolate chips semi-sweet or milk chocolate; I like milk chocolate
1 cup mini chocolate chips
1 cup English Toffee Baking Bits
Flaky sea salt optional, for a salty-sweet treat!

US - Metric

Instructions

In a medium bowl, combine the chocolate chips, mini chocolate chips, and toffee baking bits. Stir to evenly mix. Set aside for now.
Melt the butter in a very large, microwave-safe bowl. Once melted, let stand to fully cool, about 5–10 minutes. Hot butter will melt the sugar and make the cookies flat/greasy. Once butter has cooled to room temperature, use a whisk or wooden spoon to stir in the light brown sugar. Mix until smooth and integrated. Add the egg and vanilla paste or extract. Stir again until smooth.
Add in baking soda, baking powder, and salt. Again, stir until smooth. Add the correctly measured (see note 2) cake flour and regular flour and mix until just combined. Dough will be thick! Don’t overmix. Gently stir in 1 and 3/4 cups of chocolate chip mixture until combined.
Form 6 cookie dough balls. Using a 1/2 cup measuring cup, pack dough into the cup to get an accurate measurement. Alternatively, weigh the dough on a food scale; each ball should be around 155 grams (5-1/2 ounces). You should get 6 cookie dough balls.
Press the remaining chocolate chip mixture generously onto the top and sides of the dough balls (but not the bottoms of the cookies where they’ll burn.) It’s okay if you don’t use all the chocolate chips; set aside leftovers to press into the tops of the cookies after baking. Place the chocolate-chip-coated dough balls on a parchment-paper-lined plate or sheet pan, cover, and chill for 45 minutes up to an hour. Or place in an airtight bag/container and chill for 24 hours (Gideon’s chills their dough for 24 hours).
Preheat oven to 325°F. Line a pan with a silicone liner or parchment paper; don’t line with foil. Place 2–3 dough balls at a time on a sheet pan, giving the cookies plenty of space to spread. Bake for 15–23 minutes, erring on the side of underbaking to keep them soft and chewy. (I like them right around 16–17 mins.) The cookies will “bake” a little more out of the oven as they set. Visual cues: edges should be slightly browned and tops should not be wet/gooey looking.
Remove the tray of cookies from the oven and, working quickly, immediately press the edges of each cookie slightly inward with the back of a metal spatula. Press any remaining chocolate chips/toffee bits onto the tops of the cookies. Allow cookies to cool on the tray for 10–15 minutes before using a metal spatula to transfer them to a cooling rack. If you like salty-sweet flavors, add a few flakes of salt on top while the chocolate is still a bit gooey.

Video

Notes

Note 1: Cake flour gives the cookies a fluffier, more delicate, and tender crumb. We combine cake flour with all-purpose flour to get the perfect texture. Cake flour is typically found in the baking aisle in the grocery store near other flours. I don’t recommend a substitute or making homemade cake flour—it doesn’t work the same in this recipe.

Note 2: If you pack in too much flour, these cookies will end up more cakey, rather than soft and chewy. Spoon flour into the measuring cup and level off the top with the back of a table knife. If you press a measuring cup into a bag/container of flour you’ll pack in a lot more than intended.

Storage: These cookies are best fresh but can last up to a week. Store in an airtight container at room temp once fully cooled. Rewarm in 10–15 second microwave bursts.

Freezing: Instead of freezing baked cookies, freeze the dough! Place dough balls on a sheet pan, freeze until solid, then transfer to an airtight container and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes until edges are browned and centers are soft.

Nutrition