Gideon's Bakehouse Chocolate Chip Cookies Copycat Recipe
These oversized, bakery-style chocolate chip cookies recreate the famous Gideon's Bakehouse experience with their signature thick, chewy texture and abundance of chocolate chips. Made with a combination of cake flour and all-purpose flour for the perfect tender crumb, plus melted butter for extra chewiness, each cookie is loaded with both regular and mini chocolate chips pressed into every surface. The secret lies in chilling the dough and using a generous 1/2 cup of dough per cookie, creating those Instagram-worthy thick cookies that are crispy on the edges yet soft and gooey in the center.
Ingredients
- ½ cup butter, melted and cooled
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cornstarch
- ½ teaspoon salt
- 1 cup cake flour
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use 1:1 baking blend
- 1 ½ cups chocolate chips, milk or semi-sweet
- 1 cup mini chocolate chips
Instructions
- 1
Line 2 large baking sheets with parchment paper
- 2
Combine chocolate chips and mini chocolate chips in a medium bowl
- 3
Melt butter in a large microwave-safe bowl and let cool to room temperature for at least 10 minutes
- 4
Whisk brown sugar into cooled butter until smooth
- 5
Add egg and vanilla to the bowl and stir until completely smooth
- 6
Stir in baking soda, baking powder, cornstarch and salt
- 7
Stir in cake flour, followed by all-purpose flour, being careful not to overmix
- 8
Fold in 1 3/4 cups of the chocolate chip mixture
- 9
Divide dough into 5-6 equal portions using a 1/2 cup measurer
- 10
Shape each portion into a ball and place on prepared baking sheets 3 inches apart
- 11
Press remaining chocolate chips onto top and sides of cookie dough balls, flattening to about 1 1/2 inch thickness
- 12
Refrigerate for one hour
- 13
Preheat oven to 325 degrees while cookies chill
- 14
Bake for 15-20 minutes until cookies are just set in the middle
- 15
Cool on baking sheets for 5 minutes, then transfer to wire racks
Tips
Chill the dough for the full hour to prevent spreading and maintain the thick, bakery-style shape during baking.
Don't press chocolate chips on the bottom of cookies as they will burn against the baking sheet.
For softer cookies, bake just until set in the middle and avoid overbaking to maintain that chewy texture.
Good to Know
Store in airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Cookie dough can be shaped and chilled up to 24 hours ahead, or frozen for up to 3 months.
Serve at room temperature for best texture, or warm slightly for extra gooeyness.
Common Mistakes
Don't skip the chilling step to avoid flat, spread-out cookies
Avoid overbaking to prevent hard, dry cookies instead of chewy ones
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
use 1:1 baking blend
General Alternatives
FAQ
Can I make these cookies smaller?
Yes, use 1/4 cup portions for regular-sized cookies and reduce baking time to 12-15 minutes.
What if I don't have cake flour?
Substitute with 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch.
How long will these cookies keep?
Store covered at room temperature for up to 1 week or freeze for 3 months.