Gideon’s Bakehouse is renowned for its oversized, decadent cookies, and several home bakers have crafted impressive copycat recipes. Here’s a popular version of their classic chocolate chip cookie:
Gideon’s Bakehouse Copycat Chocolate Chip Cookies
Ingredients:
1 cup (226g) cold unsalted butter, cubed
¾ cup (165g) dark brown sugar
¼ cup (55g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 tsp vanilla bean paste (or extract)
1 cup (125g) all-purpose flour
1¼ cups (165g) bread flour
2 tsp cornstarch
½ tsp baking soda
½ tsp salt
1½ cups mini semi-sweet chocolate chips, divided
1½ cups milk chocolate chips, divided
4 oz semi-sweet chocolate bar, chopped
1 cup semi-sweet chocolate chips (for coating)
Optional: flakey sea salt for topping(Lola Lambchops, Lily P Crumbs, At My Family Table)
Instructions:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, beat the cold butter with both sugars until light and fluffy, about 3–4 minutes.
Add the egg, egg yolk, and vanilla bean paste, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, bread flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the mini semi-sweet chocolate chips, milk chocolate chips, and chopped semi-sweet chocolate bar.
Divide the dough into 6 equal portions, each weighing approximately 5.25 oz. Roll each portion into a ball.
In a separate bowl, mix the remaining chocolate chips and roll each cookie dough ball into this mixture, pressing the chips into the dough.
Freeze the dough balls for 10–12 minutes before baking.
Bake at 375°F (190°C) for 14–15 minutes, or until the edges are golden but the centers are still soft.
Let the cookies set on the baking sheet for 10–15 minutes before transferring them to a wire rack to cool.
Optional: Sprinkle with flakey sea salt before serving.(The Chopping Board)
Note: For best results, use high-quality chocolate and allow the dough to chill before baking to enhance flavor and texture.
For a festive twist, consider making the Vom Krampus Cookie, a holiday favorite from Gideon’s Bakehouse:(Lola Lambchops)
Vom Krampus Cookie (Holiday Edition)
Ingredients:
1 cup cold unsalted butter, cubed
1 cup granulated white sugar
¾ cup brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 tsp mint extract
1 tsp baking soda
1 tsp cornstarch
1 tsp salt
½ cup cocoa powder
1½ cups cake flour
1½ cups all-purpose flour
1 cup milk chocolate chips
1 cup bittersweet chocolate chips
1 cup semi-sweet chocolate chips
1 cup dark chocolate chips
1 cup mini chocolate chips
1 cup large chocolate chips
2 cups Andes baking chips(Lola Lambchops)
Instructions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the cold butter with both sugars until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Mix in the vanilla and mint extracts.
In a separate bowl, sift together the cocoa powder, cake flour, all-purpose flour, baking soda, cornstarch, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in all the chocolate chips and Andes baking chips.
Scoop the dough into large balls and place them on the prepared baking sheets.
Bake for 12–15 minutes, or until the edges are set but the centers are still soft.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Note: The mint extract gives these cookies a distinctive holiday flavor, reminiscent of the original Vom Krampus Cookie.
