Gideon’s Bakehouse Cookie is nearly half a pound, and this copycat is just as decadent with bakery-style cookies packed with three chocolates and topped with sea salt.
If you prefer thinner, crispier bakery-style cookies, you’ll love these Bakery M&M Cookies!
Gideon’s Bakehouse Cookie Recipe Copycat
Gideon’s Bakehouse began as a small bakery in Orlando’s East End Market, quickly gaining fame for its nearly 1/2 pound cookies. This iconic bakery has earned international acclaim, being hailed as having the best cookies in Orlando and even on Earth. Trip Advisor named Gideon’s cookies as “One of the Five Foods You Have to Eat in the U.S. Before You Die.“
The creator is the only person who knows the entire recipe, stating on Instagram, “No one alive, outside of myself, knows the complete recipe. Every Gideon’s Cookie is handmade from scratch and takes over 24 hours to prepare. The Original Chocolate Chip Cookie took 15 years to reliable.” These cookies are known for their overload of multiple types of chocolate chips and a strong vanilla flavor from real vanilla beans in the dough.
While I can’t claim this recipe is an exact replica, I’m offering you a gooey, thick, and massive bakery-style cookie you can make at home—no long lines required! This cookie is ridiculously rich, thick, chewy, and seriously overloaded with chocolate.
Quick Tip
Not sure about a chocolate-covered, nearly 1/2 pound cookie? Try our regular-sized chewy chocolate chip cookies instead!
Gideon’s Bakehouse Cookie Speciality Ingredients
- Cake flour gives the cookies a soft, tender crumb and chewy texture when combined with all-purpose flour. from-scratch versions do not work the same, so skip substitutes.
- Vanilla bean paste adds bold vanilla flavor and those signature specks. If unavailable, use extract, though the flavor will not be as strong.
Quick Tip
Not famililar with Giedeon’s Bakehouse? It’s a one-of-a-kind place you simply must visit!
The Three Types Of Chocolate In These Cookies
Once the dough is mixed, three chocolates are added, then the dough balls are rolled in the blend for that signature chocolate-coated look Gideon’s is known for.
- Milk or semi-sweet chips: I use Guittard® or Ghirardelli®. Milk makes a sweeter cookie, while semi-sweet balances it out.
- Mini chips: Semi-sweet minis complement the larger chips.
- Heath bits: Crushed toffee bits aren’t in Gideon’s original cookie but add incredible flavor. I can’t make these without them now.
Quick Tip
Beyond the three types of chocolate mixed in the dough and covering the top of these Gideon’s Bakehouse Cookies, we also like to add a touch of sea salt flakes which cuts through the sweetness, intensifies flavors, and adds a nice salty-sweet flavor dimension. Maldon’s Sea Salt Flakes are a reliable!
Gideon’s Bakehouse Cookie Recipe Tips
- Use fresh ingredients. For the softest and best possible bakery-style cookies, use fresh, soft brown sugar and fresh baking agents.
- Let the melted butter stand at room temperature for 5-10 minutes to cool down. If the butter is hot, it will melt the brown sugar and cause greasy cookies that spread more than intended.
- Measure the flour correctly. 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 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.
- While it’s not necessary to use a food scale to make these cookies, you’ll be surprised at what a difference it makes. The more even the sizes of cookies, the more evenly they will all bake. Plus, they’ll all look so nice — like straight out of a bakery!
- Speaking of a beautiful bakery-esque appearance, here’s another tip: Working quickly, right out of the oven, use the back of a large metal spatula to press the edges of the cookies in towards the center. This not only improves the texture (thicker and chewier center), but it also makes the cookies more professional looking. You’ll need to work quickly, as the cookies set up fast and resist being pressed inwards after sitting out for more than a minute or two.
- Leave ample room on the baking sheet. These cookies are ginormous! They spread a good amount on a cookie sheet which is why we typically only bake 2-3 cookies at a time on a standard-size cookie sheet.
Chilling The Cookie Dough
Gideon’s Bakehouse Cookies take 24 hours to make because they allow the dough to chill overnight. This intensifies the flavors (especially the vanilla bean flavor) creating an even more satisfying cookie.
For the closest possible Gideon’s Bakehouse Cookie experience, chill the dough for around 24 hours. If you’d rather not chill the dough that long (we get it, you want those cookies ASAP!), chill the cookie dough balls for 45 minutes up to 1 hour instead.
Storage
Gideon’s Bakehouse Cookies: Storage
- Store cooled cookies in an airtight container at room temperature; they’re best within 3-4 days but last about a week. For an ooey-gooey treat, microwave leftovers for 7-15 seconds.
- Freeze cookie dough as opposed to baked cookies (see next bullet point).
- Freeze cookie dough instead of baked cookies. Drop dough balls on a sheet pan, freeze until solid, then store in an airtight container for up to three months. Bake directly from the freezer, adding extra time until the edges brown and the center remains soft.
Quick Tip
Number 1 tip: Slightly under-bake Gideon’s Bakehouse Cookies. Over-baking ruins the taste and texture. The cookies will continue to bake on the pan after they’re out of the oven, staying soft and gooey before firming up into a reliable chew.
More Cookie Recipes
- Maple Cookies with a maple glaze
- Magic Cookie Bars with a graham cracker crust
- Salted Caramel Cookies with a cream cheese frosting
- Gingersnap Cookies with the reliable blend of holiday spices
- Avalanche Cookies no baking required!
