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Gideon's Bakehouse Cookie Recipe Copycat

Gideon's Bakehouse Cookie Recipe has been widely praised and critically acclaimed -- nearly a half pound of richly flavored cookie completely covered in chocolate chips. Today's copycat recipe is pure cookie decadence -- a large, bakery-style chocolate chip cookie loaded with three types of chocolate and topped with sea salt flakes.
Course Dessert
Cuisine American
Keyword Gideon's Bakehouse Cookie Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Servings 6 large cookies
Calories 1238kcal
Cost $6.13


  • 8 tablespoons (113g) unsalted butter
  • 1 cup (205g) 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 (117g) cake flour Note 1
  • 1 cup (125g) all-purpose flour
  • 1 cup (190g) semi-sweet or milk chocolate chips (we like milk)
  • 1 cup (170g) mini chocolate chips
  • 1 cup (165g) Heath milk chocolate English Toffee Baking bits
  • Optional: Maldon's Sea Salt Flakes for a salty-sweet treat!


  • CHOCOLATE CHIPS: In a medium-sized bowl combine the chocolate chips, mini chocolate chips, and the toffee baking bits. Stir to evenly mix. Set aside for now.
  • WET INGREDIENTS: Melt the butter in a very large, microwave-safe bowl. Once melted, let stand to fully cool, about 5-10 minutes. It's important the butter isn't hot when you add in the sugars or it 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 in the egg and vanilla paste or extract. Stir again until smooth.
  • DRY INGREDIENTS: Add in the baking soda, baking powder, and salt. Again, stir until smooth. Add in the correctly measured (See Note 2) cake flour and regular flour and mix until just combined. It will be thick! Don't overmix the dough. Gently stir in 1 and 3/4 cups of chocolate chip mixture until combined.
  • FORM COOKIE DOUGH BALLS: We're going to form 6 cookie dough balls out of the dough. Using a 1/2 cup measuring cup, pack dough into the cup to get an accurate measurement. Alternatively weigh dough on a food scale; each ball should be around 155 grams (5-1/2 ounces). You should get 6 equal cookie dough balls.
  • CHILL DOUGH: Press the remaining chocolate chip mixture generously onto the top and sides of the cookie dough balls (don't press into the bottoms of the cookies where they'll burn.) It's okay if you don't use all the chocolate chips; set aside any leftovers to press into the tops of the cookies after baking. Place the chocolate-chip-coated balls of dough 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 cookie dough for 24 hours).
  • BAKE: Preheat the oven to 325 degrees 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 (we like ours right around 16 or 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.
  • MAKE 'EM PRETTY: Remove tray of cookies from the oven and, working quickly, immediately press the edges of each cookie slightly inwards 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 baking tray for 10-15 minutes before using a metal spatula and transferring 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.
  • STORAGE: We like these cookies best the day they're baked. They do last up to 1 week, but they begin to lose texture and flavor after 3-4 days. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container. Rewarm in increments of 10-15 seconds in the microwave.
  • FREEZING: Instead of freezing already-baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. To bake: You can bake these Gideon's Bakehouse Cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft.



Note 1: Cake Flour: This flour is responsible for giving the cookies a fluffier, more delicate, and more tender crumb. It helps keep these cookies soft and chewy. We combine cake flour with all-purpose flour to get the perfect texture. Cake flour is typically found on the baking supplies aisle in the grocery store near other types of flours. I don't recommend a different flour substitute or making "homemade" cake flour -- it doesn't work the same in this recipe.
Note 2: Flour: If you pack in too much flour, these cookies will puff up and 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.


Serving: 1serving | Calories: 1238kcal | Carbohydrates: 171g | Protein: 15g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 528mg | Potassium: 394mg | Fiber: 6g | Sugar: 103g | Vitamin A: 1101IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 6mg