Gideon's Bakehouse Chocolate Chip Cookies - Fat Girl Hedonist (2024)

If you've ever tried Gideon's Bakehouse in Orlando, Florida you know how amazing they are and now you can make them at home!

In all fairness, this is my go-to chocolate chip cookie recipe. This is actually my second Gideon's Bakehouse inspired recipe, my first was these triple peanut butter cookies.

Ingredients

Instructions

• Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
• Place butter into a small saucepan over medium heat. Swirl and heat until deep golden brown. Remove heat and allow to cool for 5 minutes.
• Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add egg and vanilla beating to combine. Add your flour, pudding mix, baking soda, corn starch, salt and 1.5 cups of dark chocolate chips. Mix on low until just combined.

• Place the remaining ½ cup of chocolate chips and ½ cup of mini chocolate chip on a plate.
• Using a 4oz ice cream scoop or your ½ cup dry measuring cup, scoop out a ½ cup of cookie dough.
• Grab your cookie dough ball and press it into the plate filled with chocolate chips. Be sure to press all those chocolate chips into the top and sides of the cookie.
• Be sure not to press any chips onto the bottom of the cookie

• The final touch is to sprinkle each cookie with crystal sugar. Many recipes out there will have you putting flakey sea salt, but if you want to stay true to Gideon's Bakehouse you will need crystal sugar.

• Place the cookies in the freezer for 15 minutes then bake for 13 minutes at 350º

Variations

Want a little salty with your sweet? Opt for flakey sea salt instead of sugar crystals for the cookies' final touch.

Feeling nutty? swap ¾ of the chocolate chips for your choice of nut!

Equipment

For this recipe you'll need a stand mixer, parchment paper and a large cookie sheet.

Storage

Unbaked cookie dough storage

I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:

1. Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
2. Chill the scooped cookie dough balls in the freezer for 20 minutes.
3. Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
4. Place the freeze cookie dough for up to2 months.
5. When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.

Baked cookie storage

To store your baked cookies, place them in an airtight container. They will keep at room temperature for upto 3 days.

Tips

• Use fresh and good quality ingredients.
• When browning your butter, watch it carefully. It will go from brown to burnt in seconds.
• Be sure to allow the browned butter to cool, otherwise it'll melt the chocolate chips and sugar in your dough.
• Measure the flour correctly. If you pack in too much flour, these cookies will puff up and be dry, rather than soft and chewy. Spoon flour into the measuring cup and level with the back of a butter knife.
• For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.
• Leave ample room on the baking sheet. These Gideon’s Bakehouse Cookie copycats are half a cup each! Thanks to the vanilla pudding mix, they do not spread a lot, but better safe than sorry.

Check out these other cookie recipes