If you’re a cookie enthusiast, you might have heard whispers about the legendary cookies from Gideons Bakehouse. These cookies are not just ordinary; they are giant, gooey, and filled with layers of flavor that leave your taste buds dancing. Luckily, you don’t have to trek to Florida to get your hands on them. With this Copycat Gideons Bakehouse Cookie Recipe, you can recreate that magical experience right in your own kitchen. Let’s dive into the deliciousness!
Why This Recipe Belongs in Your Rotation
This recipe is a game-changer for cookie lovers. Not only does it capture the essence of Gideons’ famous cookies, but it also offers a delightful balance of textures and flavors. With the combination of semi-sweet and mini chocolate chips, along with crunchy English toffee bits, every bite is a celebration. Plus, they are perfect for any occasion—whether it’s a cozy night in, a gathering with friends, or a sweet treat just for you. Once you’ve made these, you’ll find yourself reaching for this recipe time and time again.
What We’re Using
- 8 tablespoons unsalted butter: This will give the cookies their rich, buttery flavor.
- 1 cup light brown sugar: Packed tightly for that deep sweetness and moisture.
- 1 large egg: Essential for binding the ingredients together.
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract: Adds a warm, aromatic flavor.
- 1/2 teaspoon baking soda: For leavening, helping the cookies rise slightly.
- 1/2 teaspoon baking powder: A key player in achieving a soft texture.
- 3/4 teaspoon fine sea salt: Enhances the sweetness; reduce if sensitive to salt.
- 1 cup cake flour: Contributes to a tender cookie crumb.
- 1 cup all-purpose flour: Provides structure and stability.
- 1 cup chocolate chips: Use semi-sweet or milk chocolate, depending on your preference.
- 1 cup mini chocolate chips: For extra chocolatey goodness!
- 1 cup English Toffee Baking Bits: Adds a delightful crunch and caramel flavor.
- Flaky sea salt: Optional, but highly recommended for that salty-sweet contrast.
Gear Checklist
- Mixing bowls: For combining your ingredients.
- Whisk: To blend the wet ingredients smoothly.
- Spatula: For folding in the dry ingredients and chocolate chips.
- Baking sheet: Preferably lined with parchment paper for easy cleanup.
- Oven: Preheated to ensure even baking.
Method: Copycat Gideons Bakehouse Cookie Recipe
Step 1: Cream the Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and light brown sugar until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, making your cookies soft and chewy.
Step 2: Add the Egg and Vanilla
Beat in the large egg and vanilla bean paste (or vanilla extract) until fully combined. The mixture should be smooth and glossy.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the baking soda, baking powder, fine sea salt, cake flour, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, mixing just until the flour is incorporated.
Step 4: Fold in the Chocolates and Toffee
Gently fold in the chocolate chips, mini chocolate chips, and English Toffee Baking Bits using a spatula. Be careful not to overmix; you want those delicious chunks to remain intact.
Step 5: Chill the Dough
For the best texture, cover the dough and refrigerate it for at least 30 minutes. This helps the flavors meld and prevents the cookies from spreading too much while baking.
Step 6: Preheat the Oven
While the dough chills, preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, portion out the dough onto a lined baking sheet, leaving enough space between each cookie. Sprinkle a pinch of flaky sea salt on top of each cookie before baking for that extra touch.
Step 8: Bake to Perfection
Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden but the center remains soft. Remember, the cookies will continue to cook slightly as they cool.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy them warm, or store them in an airtight container for later!
No-Store Runs Needed
- Most of these ingredients are pantry staples.
- You can easily substitute ingredients based on what you have on hand.
- For instance, if you’re short on cake flour, you can make your own by mixing all-purpose flour with cornstarch.
- This recipe is also versatile—feel free to swap in your favorite mix-ins!
Cook’s Notes
For the best results, let the dough chill. This step is key to achieving the perfect texture.
- If you prefer a more intense chocolate flavor, consider using dark chocolate chips.
- Experiment with other mix-ins like nuts or different types of chips.
- These cookies freeze well; just make sure to wrap them tightly.
Leftovers & Meal Prep
Store any leftover cookies in an airtight container at room temperature for up to 1 week. To keep them fresh, you can also freeze them for up to 3 months. Just let them thaw at room temperature before enjoying!
- For meal prep, you can make the dough ahead of time and freeze it in balls.
- When you’re ready to bake, just pop them in the oven straight from the freezer; they may need a minute or two longer.
Ask the Chef
Can I use all cake flour instead of all-purpose flour?
Yes, using all cake flour will yield a softer cookie, but the texture may differ slightly from the traditional version.
What can I substitute for English Toffee Baking Bits?
You can use crushed toffee bars or even caramel chips as a delicious alternative.
Can I make these cookies gluten-free?
Absolutely! You can substitute both flours with a 1:1 gluten-free flour blend.
How can I make these cookies chewier?
To achieve a chewier texture, try using more brown sugar than white sugar, and avoid overbaking them.
Time to Try It
Gather your ingredients and get ready to whip up a batch of these scrumptious cookies. The Copycat Gideons Bakehouse Cookie Recipe is not just a treat; it’s an experience that brings joy to the kitchen. So, roll up your sleeves, preheat that oven, and let the sweet aroma of freshly baked cookies fill your home. Happy baking!
Copycat Gideons Bakehouse Cookie Recipe
Ingredients
Equipment
Method
- Cream together the unsalted butter and light brown sugar until light and fluffy.
- Beat in the large egg and vanilla bean paste (or vanilla extract) until fully combined.
- In a separate bowl, whisk together the baking soda, baking powder, fine sea salt, cake flour, and all-purpose flour. Gradually add this to the wet ingredients.
- Gently fold in the chocolate chips, mini chocolate chips, and English Toffee Baking Bits using a spatula.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Using a cookie scoop or tablespoon, portion the dough onto a lined baking sheet, leaving space between each cookie.
- Bake for about 10-12 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For best results, let the dough chill to achieve the perfect texture.
- Consider using dark chocolate chips for a richer flavor.
- These cookies freeze well; wrap tightly to store.
