Introduction
Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe is the ultimate way to bring that over-the-top, bakery-style magic home—no Disney trip required. I’m Jake Morrison, a lifelong home cook raised in a small Maine village, now living and baking in Asheville, North Carolina. When I first tasted Gideon’s legendary half-pound cookie—rich, gooey, and packed edge-to-edge with chocolate chips—I knew I had to crack the code.
This recipe is the result of years spent experimenting in my kitchen, inspired by Sunday baking with my grandmother and a passion for comforting, soul-satisfying food. With the perfect balance of cake flour, brown sugar, and chocolate, this Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe delivers everything you love about the original—without the five-hour wait.
Table of Contents
Table of Contents
The Origin of Gideon’s Bakehouse
Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe isn’t just another sweet treat—it’s a tribute to a cult classic. The original Gideon’s Bakehouse started in a tiny stall at East End Market in Orlando. What began as one man’s dream to bake the ultimate nostalgic cookie quickly turned into a dessert phenomenon.
The success exploded when the brand opened a second location in Disney Springs, drawing in locals and tourists with its signature half-pound chocolate chip cookies. With lines stretching for hours, the cookies became legendary. But thanks to this Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe, you can now skip the trip and recreate the magic in your own kitchen.
What Makes Gideon’s Cookies So Popular?
People don’t wait five hours for just any cookie. The appeal of the original—and what we capture in this Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe—is the texture: crisp edges, thick middles, and a soft, brownie-like center. And let’s not forget the wall of chocolate chips that covers every inch.
Each bite of these chocolate chip cookies delivers an overload of gooey richness and bakery-level quality. The cookie dough is chilled for maximum thickness, and the combination of cake flour with all-purpose flour gives that signature soft-but-structured texture.
Craving more thick, bakery-style cookies? Check out our chewy cookie recipe next.
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Gideon’s Bakehouse Chocolate Chip Cookies (Copycat Recipe)
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
Known for their thick, soft centers and generous amount of chocolate, this Gideon’s Bakehouse Chocolate Chip Cookie recipe is a cookie-lovers dream come true. If you’re a fan of indulgent, bakery-style cookies, then you’re going to love these enormous cookies. Whether you’re baking for a special occasion or just craving a sweet treat, these cookies are sure to become a favorite.
Ingredients
- 1/2 cup butter melted and cooled
- 1 cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 cup cake flour
- 1 cup all-purpose flour
- 1 1/2 cups chocolate chips milk or semi-sweet
- 1 cup mini chocolate chips
Instructions
Prep your pans:
Line 2 large baking sheets with parchment paper and set aside.Combine chocolate chips:
In a medium bowl, mix 1½ cups of semi-sweet chocolate chips with 1 cup mini chocolate chips. Set aside for later—this will help give your cookies that iconic chocolate-loaded look.Melt the butter:
In a large microwave-safe bowl, melt ½ cup unsalted butter. Let it cool to room temperature for at least 10 minutes before continuing—this is important for texture.Mix the wet ingredients:
Once the butter is cool, whisk in 1 cup packed brown sugar until smooth. Add 1 egg and 1 teaspoon vanilla extract, stirring until completely incorporated and glossy.Add the dry ingredients:
Stir in ½ teaspoon each of baking soda, baking powder, cornstarch, and salt. Next, add 1 cup cake flour followed by 1 cup all-purpose flour. Stir gently and avoid overmixing—the dough should just come together.Add the chocolate chips:
Fold in 1¾ cups of the chocolate chip mixture. Reserve the rest for decorating the tops and sides of the cookies.Shape the dough:
Use a ½ cup measuring scoop to portion out the dough into 5–6 large balls. Place them on the prepared baking sheets, spacing them 3 inches apart.Top and flatten the cookies:
Press the remaining chocolate chips into the top and sides of each dough ball. Gently flatten each cookie to about 1½ inches thick. Avoid pressing chips into the bottom—they’ll burn while baking.Chill the dough:
Place the baking sheets in the refrigerator for 1 hour. If your fridge can’t fit the trays, chill the dough balls on a plate first, then transfer to baking sheets.Preheat and bake:
While the dough chills, preheat your oven to 325°F (163°C). Bake the cookies for 15–20 minutes, or until the centers are just set. For gooey Chocolate Chip Cookies, do not overbake.
Cool completely:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm, or let them cool completely for storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 815 kcal
- Sugar: 80g
- Sodium: 484mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 117g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 72mg
Ingredients Breakdown – Crafting the Perfect Copycat
Choosing the Right Chocolate Chips for Authentic Flavor
One of the standout features of a Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe is the sheer volume and mix of chocolate chips. To mimic that authentic flavor, we go beyond the basics. The original uses a blend of milk chocolate, semi-sweet, and mini chocolate chips to achieve a rich, layered sweetness in every bite.
For the best results at home, use:
| Type | Amount | Purpose |
|---|---|---|
| Semi-sweet chips | 1 cup | Offers balanced sweetness and depth |
| Mini chocolate chips | 1 cup | Helps the chips melt throughout the dough for that gooey texture |
| Milk chocolate chips | ½ cup (optional) | Adds creamy sweetness and soft contrast to the bolder semi-sweet flavor |
Pro tip: Press extra chips into the tops and sides before baking to get that signature Gideon’s crust.
Check out our refreshing dessert twist like these Strawberry Lemonade Cookies if you want to try a fruity spin.
Cake Flour vs All-Purpose Flour: Why It Matters
The secret to the pillowy texture in this Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe lies in the flour. While many standard cookies rely solely on all-purpose flour, this recipe blends cake flour with all-purpose to create a soft, melt-in-your-mouth bite without losing structure.
Here’s the ratio we recommend:
- 1 cup cake flour – Lightens the dough and delivers that tender crumb
- 1 cup all-purpose flour – Adds the right amount of chew and strength to hold the chocolate chips
If you don’t have cake flour, just remove two tablespoons from a cup of all-purpose flour and replace it with two tablespoons of cornstarch. Sift well before adding to your dough.
The Step-by-Step Cookie Process
Preparing and Mixing the Dough
Making the perfect Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe starts with precision—and trust in the process. This isn’t your average cookie dough. It’s all about structure, texture, and maximizing chocolate impact.
Start with melted butter. Unlike softened butter used in most cookie recipes, we melt the butter to encourage a denser, chewy texture. Let it cool to room temp before mixing to prevent melting the sugar and compromising structure.
Next, whisk in brown sugar. We use 100% brown sugar to bring deep molasses richness, which plays beautifully with all that chocolate.
Add the egg and vanilla, followed by baking soda, baking powder, cornstarch, and salt. Once fully combined, gently stir in the flours—first cake flour, then all-purpose. Mix only until the dough comes together.
Finally, fold in the Chocolate Chip Cookies . Don’t be shy—use more than you think. Reserve some for pressing into the tops and sides.
Need more comfort bakes? Don’t miss our hearty all-meat chili to balance out the sweet indulgence.
Shaping, Chilling, and Baking
This step is key to achieving the massive, bakery-style look and taste.
- Shape large dough balls using a ½ cup measuring scoop. These aren’t dainty cookies—they’re showstoppers.
- Press additional chocolate chips into the tops and sides. Do not add chips to the bottom, or they’ll burn during baking.
- Place on parchment-lined baking sheets and chill for at least 1 hour. This helps prevent spreading and enhances flavor. No time? Even 30 minutes helps.
Bake at 325°F for 15–20 minutes. You want them barely set in the center—gooey is the goal. Let cool for 5 minutes before transferring to a wire rack.
Looking for more big-batch treats? Try our grilled cola chicken for a sweet-savory party pairing.
Essential Baking Tips for Gideon’s Copycat Cookies
Why Chilling the Dough Is Non-Negotiable
If you skip chilling, you’ll end up with flat, greasy cookies—not the thick, chewy masterpiece you expect from a Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe. Refrigerating the dough gives the butter time to firm up, preventing the cookies from spreading too much. It also deepens the flavor as the sugars slowly hydrate the flour.
How long should you chill?
- Minimum: 1 hour
- Ideal: Overnight (8–24 hours)
- Emergency? Even 30 minutes helps—but the longer, the better
Chilling also makes the dough easier to handle when pressing in the chocolate chips. Your cookies will hold their height and look picture-perfect.
Avoiding Common Baking Mistakes
Here are the most common pitfalls that can ruin your copycat Chocolate Chip Cookies—and how to steer clear of them:
| Mistake | How to Avoid It |
|---|---|
| Not letting butter cool | Melt butter, but let it cool for 10–15 minutes |
| Overmixing the dough | Stir just until combined to prevent tough cookies |
| Skipping parchment paper | Prevent sticking and uneven bottoms by always lining trays |
| Pressing chocolate chips on bottom | Chips on the bottom will burn—only top and sides, please |
| Overbaking | Remove when center is just set for gooey perfection |
Remember: cookies continue to bake slightly on the sheet after you remove them. Don’t wait for the center to look fully cooked—it should still jiggle a little when you pull the tray out.
Still curious about baking science? Learn more about moisture balance and texture from our expert guide on soft cookie textures (yes, even fruity ones apply the same principles!).
Custom Variations of Gideon’s Copycat Cookies
Nutty, Double Chocolate & Toffee Options
One of the best things about this Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe is how easy it is to customize. Once you’ve mastered the base dough, you can tweak the add-ins to match your mood, your pantry, or your guest list.
Here are a few mouthwatering variations to enhance your Chocolate Chip Cookies game:
Nutty Chocolate Chip Cookies
Add ½ cup chopped walnuts, pecans, or almonds. For the best flavor, toast them in a dry skillet before mixing into the dough. This adds a deep, nutty crunch that complements the rich chocolate.
Double Chocolate Overload
For the chocolate-obsessed, replace ¼ cup of all-purpose flour with Dutch-process cocoa powder. You’ll get a dark, brownie-like cookie with the same crispy edges and gooey center.
Toffee Chocolate Chip Combo
Swap ½ cup of chocolate chips with toffee bits or a chopped Heath bar. These melt slightly into the dough and create caramelized pockets for a sweet-salty finish.
You can even combine these ideas for a triple-threat cookie—try chocolate, pecans, and toffee together for an unforgettable batch of Chocolate Chip Cookies that feels straight out of a boutique bakery.
Creative Seasonal Flavors You Can Try
Make this copycat cookie recipe your go-to for any season or occasion with these flavor swaps:
| Season | Flavor Twist | Add-Ins |
|---|---|---|
| Fall | Pumpkin Spice | 1 tsp pumpkin pie spice, white chocolate chips |
| Winter | Peppermint Crunch | Crushed candy canes, dark chocolate chunks |
| Spring | Citrus Burst | Zest of 1 orange, mini white chocolate chips |
| Summer | S’mores Style | Mini marshmallows, graham cracker bits, chocolate chips |
Storing and Freezing for Long-Lasting Enjoyment
How to Keep Cookies Fresh for Days
Once you’ve baked up a batch of these Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe, the next challenge is keeping them fresh—though they rarely last long! To preserve that soft, bakery-style texture, proper storage is key.
Room Temperature:
Store cooled Chocolate Chip Cookies in an airtight container for up to 5 days. To maintain softness, place a slice of white bread inside the container. The cookies will absorb the moisture from the bread, staying tender without becoming soggy.
Tip: Avoid refrigerating baked cookies—this can dry them out quickly.
Freezing Baked Cookies vs Freezing Dough
These Chocolate Chip Cookies freeze beautifully, both baked and unbaked, making them perfect for prep-ahead baking.
Freezing Baked Cookies
- Let cookies cool completely.
- Arrange in a single layer on a baking sheet and freeze for 1 hour.
- Transfer to a freezer-safe bag or container.
- Store for up to 2 months. Thaw at room temp before serving or warm in the microwave for 10–15 seconds.
Freezing Cookie Dough
- After shaping and pressing in the chocolate chips, place dough balls on a tray.
- Freeze until solid (about 1 hour).
- Store in a freezer-safe container or zip bag.
- Bake straight from frozen at 325°F. Add 2–3 minutes to the baking time.
This method is perfect for baking just one or two Chocolate Chip Cookies whenever cravings strike.
Comparing the Real vs Copycat Recipe
Taste and Texture Match-Up
Let’s talk comparisons—how does this Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe really stack up to the real thing from Disney Springs?
Texture: The original Gideon’s cookie is famous for its thick, almost brownie-like interior and crisp exterior. Our copycat nails that with a mix of cake flour for softness, all-purpose flour for chew, and a low baking temperature to keep the inside gooey. The result? A cookie that’s soft in the middle, crispy on the edges, and absolutely indulgent.
Flavor: Thanks to all brown sugar and real vanilla extract, the flavor profile is rich, deep, and buttery—just like Gideon’s. And by using a mix of semi-sweet, mini, and milk chocolate chips, this recipe creates that same chocolate-loaded experience in every bite.
Appearance: While the original is baked in a professional oven, our version comes impressively close. Pressing extra chocolate chips onto the top and sides of the dough mimics the signature look: thick, rustic, and over-the-top.
Saving Time Without Sacrificing Flavor
Let’s be real—not everyone has 24 hours to chill cookie dough. That’s why this copycat version trims the timeline without cutting corners.
| Step | Gideon’s Method | Copycat Version |
|---|---|---|
| Dough Chilling | Up to 24 hours | 1 hour (or minimum 30 minutes) |
| Batch Size | Limited per day | Bake as many as you want anytime |
| Accessibility | Disney Springs only | Your kitchen, whenever you like |
With this Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe, you can have the magic without the wait, the crowd, or the plane ticket. You get all the indulgence with none of the inconvenience.
Pairings and Serving Suggestions
Drinks That Pair Well with Gideon’s Cookies
You’ve mastered the Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe, and now it’s time to level it up with the perfect drink. Because let’s face it—cookies this rich deserve an equally satisfying pairing.
Cold Milk
A classic for a reason. Whether whole, oat, or almond milk, the creaminess perfectly complements the chocolate overload of these Chocolate Chip Cookies.
Coffee or Espresso
The deep, roasted notes of a fresh brew cut through the sweetness and balance the richness. Try a shot of espresso with a warm cookie for a quick indulgence.
Hot Chocolate
If you’re going full dessert mode, pair your cookies with a mug of thick, European-style hot chocolate. Add a pinch of sea salt to the cookie and sip slowly—heaven.
Red Wine (Yes, Really)
Bold red wines like Zinfandel or a dry Port pair surprisingly well with gooey, chocolate-packed cookies. Try it for an elevated adult dessert experience.
Dessert Platters and Gifting Ideas
These Chocolate Chip Cookies aren’t just a personal treat—they’re showstoppers for parties, gifts, and holiday spreads.
Cookie Charcuterie Boards
Combine cookies with other small bites: brownies, marshmallows, fruit, and drizzles of chocolate or caramel. It’s visually stunning and easy to assemble.
Holiday Cookie Boxes
Wrap individually in wax paper or clear bags, add a ribbon, and include a card that says “Inspired by Gideon’s Bakehouse.” It’s an unforgettable homemade gift.
Mini Versions for Sharing
Too big? Make smaller versions using a ¼ cup scoop and reduce baking time to 10–12 minutes. Same taste, easier to share.
Looking for a bright dessert twist? Don’t miss our Strawberry Lemonade Cookies—perfect for adding color and contrast to your next cookie platter.
FAQs About Chocolate Chip Cookies
What chocolate chips do Gideon’s use?
While Gideon’s Bakehouse hasn’t publicly revealed their exact brand, their famous cookies are known for being packed with a blend of chocolate chips—usually a mix of semi-sweet, milk, and mini chocolate chips. The key is volume and variety. Our Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe replicates that same richness by layering different chip sizes and types, ensuring every bite is bursting with chocolate flavor.
What’s so special about Gideon’s cookies?
What makes Gideon’s cookies stand out is more than just their size. These nearly half-pound cookies are known for:
A super-soft center, almost like a brownie
A thick, gooey structure with minimal spread
An outer shell of chocolate chips, hand-pressed after shaping
A slow-bake technique that develops deep caramelized flavor
Our copycat recipe mimics all these qualities with thoughtful ingredient choices and precise technique. It’s all about big flavor, texture contrast, and chocolate density.
What is the triple chocolate cookie at Gideon’s?
The Triple Chocolate Cookie at Gideon’s is a decadent twist on the original. It features three types of chocolate: semi-sweet, dark, and milk, all packed into a rich, chocolate-based dough. Think of it as a fusion between a cookie and a fudge brownie. You can create a similar result with our recipe by:
Replacing ¼ cup of flour with Dutch-process cocoa powder
Using a combo of chopped dark chocolate, mini chips, and milk chocolate chunks
This version is a chocolate lover’s dream and ideal for those who want something richer than the classic Chocolate Chip Cookies.
Are Gideon’s cookies worth the wait?
If you’re near Disney Springs, they’re definitely an experience. But are they worth a 5-hour wait in the Florida heat? Maybe not when you can bake this Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe at home. Our version brings you all the indulgence, texture, and eye-popping size—without the lines, travel, or price tag.
So yes, Gideon’s cookies are worth it… but your own kitchen might just be better.
Conclusion about Chocolate Chip Cookies
You don’t need a plane ticket to Florida or the patience to wait five hours in line to enjoy the magic of a Gideon’s Bakehouse Chocolate Chip Cookies Copycat Recipe. With the right ingredients, a little care, and some chilling time, you can bake thick, gooey, chocolate-packed cookies that rival the originals.
Whether you’re making them for a special occasion, gifting them to friends, or simply satisfying your own sweet tooth, this recipe brings bakery-quality results right into your home oven. Rich flavor, indulgent texture, and that signature wall of chocolate—it’s all here.
Looking for more cookie inspiration? Don’t miss our fruity twist with these Strawberry Lemonade Cookies
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