Copycat Gideon's Bakehouse Chocolate Chip Cookies
A very special #pandemicbakeclub treat because this week is my husband, Zac’s, birthday! We stumbled upon Gideon’s Bakehouse by accident when we were told to check out the East End Market during one of our trips to Orlando, FL. We walked by the Gideon’s stall and had a full on “WHAT ARE THOSE?!” moment. As we devoured the chocolate chip smothered cookie, we both agreed it was one of the best cookies we’ve ever eaten. Only later did we find out that Gideon’s is a crowd favorite at Disney Springs and often draws a line before their delivery and sells out within minutes. I am not lying when I say these cookies are next level.
Baking them was super fun too! The real Gideon’s cookies seem to have even MORE chocolate chips than I was able to get on mine, so they’ve still got some magic up their sleeve I wasn’t able to figure out, but I’d say these are pretty darn close! The real ones are also a bit more under baked than these, so if you’re more of a Levain Bakery fan (who isn’t?) you may want to decrease your bake time by a couple minutes. I knew I’d be eating most of these cold as we are in a pandemic so can’t readily put them out at a party, so I opted for the slightly longer bake. Savvy bakers will notice that a key ingredient is missing from this recipe - vanilla extract! The chocolate chips add so much flavor and sweetness that it’s not needed. Anyway, 11/10 would highly recommend these!
Copycat Gideon’s Bakehouse Chocolate Chip Cookies
Makes 12 cookies
1 cup cold unsalted butter, cubed
1 cup light brown sugar, packed
1/2 cup white sugar
2 eggs, room temperature
1+1/2 cup cake flour
1+1/2 cup bread flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
6 cups semi-sweet chocolate chips, divided
sea salt flakes (for sprinkling)
In the bowl of stand mixer fitted with a paddle attachment, cream the cubed, cold butter and sugars for approximately 5 minutes or until light and fluffy. Add the eggs, one at a time, beating for 1 minute between each addition.
In a medium bowl, sift together the cake flour and the bread flour. Add to the batter little by little until fully incorporated. Add the cornstarch, baking soda, and salt and mix until just combined.
Using a wooden spoon, add 2 cups of chocolate chips to the dough and evenly distribute. Cover the bowl with plastic wrap and let chill in the refrigerator for 45 minutes to overnight.
When you’re ready to bake the cookies, preheat your oven to 400 degrees.
If you have a scale, portion out 3oz of cookie dough and use your hands to roll into a smooth ball. If you don’t have a scale, these balls are about 2.5” in diameter - they are big! Only six cookies should be able to fit on your baking sheet.
Place the remaining 4 cups of chocolate chips in a bowl and roll each ball of dough in chocolate chips, using your hands to press the chips into the dough. There is no such thing as too many chips - find every single available space of dough and get a chip on there. As mentioned above, only six should be able to fit on your baking sheet.
Before popping in the oven, give each a sprinkle of sea salt flakes, to taste.
Bake for 14 minutes or until golden brown. Let cool on the baking sheet for at least 10 minutes before transferring to a cooling rack. I recommend placing the cooling rack into the fridge for 30 minutes before eating so the chocolate chips can complete set! Enjoy!