If you have a craving for the ultimate chocolate chip cookie that perfectly balances decadence and texture, you are going to adore Gideon’s Bakehouse Chocolate Chip Cookie Recipe. This beloved recipe delivers large, bakery-style cookies bursting with not one, but three types of chocolate—semi-sweet, dark, and milk—plus a tender crumb with just the right amount of chewiness. Whether you’re making them for a casual treat or to impress friends and family, these cookies bring an irresistible warmth and a little slice of cookie heaven to your kitchen.

Gideon’s Bakehouse Chocolate Chip Cookie Recipe - Recipe Image

Ingredients You’ll Need

The magic of Gideon’s Bakehouse Chocolate Chip Cookie Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays an essential role in creating cookies that are crispy on the outside, tender inside, and rich in chocolate flavor.

2 ½ cups all-purpose flour: Provides the structure and foundation for these cookies, ensuring the perfect chewy bite.
1 teaspoon baking soda: Helps the cookies rise and develop that classic texture.
½ teaspoon salt: Enhances all the flavors and balances the sweetness.
2 tablespoons cornstarch: Adds a softer, almost cloud-like texture to the dough.
1 ¼ cups unsalted butter, softened: Creates richness and that melt-in-your-mouth softness we all crave.
1 cup light brown sugar, packed: Contributes moisture and a subtle caramel note to the cookies.
½ cup granulated sugar: Gives balance and helps to achieve the slightly crisp edges.
2 large eggs: Bind everything together and add tenderness.
2 teaspoons vanilla extract: Imparts warm, inviting flavor depth.
2 ½ cups semi-sweet chocolate chips: Classic chocolate bites bursting with melty goodness throughout.
1 cup dark chocolate chunks (or roughly chopped dark chocolate): Introduces intense chocolate richness and contrast.
1 cup milk chocolate chips (optional): For a softer, sweeter chocolate flavor that rounds out the chocolate variety perfectly.
¼ cup granulated sugar (for rolling): Provides a delightful sugary crust on each cookie before baking.

How to Make Gideon’s Bakehouse Chocolate Chip Cookie Recipe

Step 1: Prepare Your Oven and Baking Sheet

Begin by preheating your oven to 350°F (175°C). This ensures even baking from the get-go. Then, line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and help the bottoms bake evenly and gently.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking soda, salt, and cornstarch. The cornstarch is a secret hero here, giving the cookie that ultra-soft, tender texture you’ll love.

Step 3: Cream the Butters and Sugars

In a large bowl, cream your softened butter with the brown sugar and granulated sugar. This step is crucial for introducing air into the dough, which helps the cookies bake up light and fluffy on the inside while developing crispy edges. Aim for a light, fluffy consistency — this usually takes about 3-5 minutes.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for that signature warm, sweet aroma.

Step 5: Mix Dry Ingredients Into Wet Ingredients

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep your cookies tender.

Step 6: Fold in the Chocolate

This is the fun part! Gently fold in the chocolate chips and chunks until evenly distributed. The mix of semi-sweet, dark, and milk chocolates ensures every bite offers a luscious, complex chocolate experience.

Step 7: Shape and Sugar-Coat the Dough

Scoop large portions of dough, about 3 tablespoons per cookie, and roll them into balls. Then, roll each dough ball in the reserved granulated sugar. This adds a sweet, slightly crunchy exterior that makes these cookies unmistakable.

Step 8: Arrange on Baking Sheet

Place the dough balls on your prepared baking sheet, leaving about 2 inches between each so they have room to spread while baking.

Step 9: Bake to Perfection

Bake your cookies for 12-15 minutes, or until the edges have turned a beautiful golden color but the centers are still a bit soft. Remember, these cookies will continue to set as they cool, so avoid overbaking.

Step 10: Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. This helps the cookies firm up just right while preserving that soft, chewy core everyone loves.

How to Serve Gideon’s Bakehouse Chocolate Chip Cookie Recipe

Garnishes

Serve these gorgeous cookies with a light dusting of powdered sugar or a sprinkle of flaky sea salt on top just before baking to enhance the chocolate flavors. For a fun twist, drizzle melted white chocolate or caramel over the cookies after they’ve cooled.

Side Dishes

Pair your cookies with a classic cold glass of milk for that nostalgic experience. They also go wonderfully with a scoop of vanilla ice cream or a warm mug of coffee or hot chocolate for an indulgent dessert combo.

Creative Ways to Present

Arrange the cookies on a rustic wooden board with small bowls of extra chocolate chips and nuts for a DIY cookie tasting party. Or sandwich two cookies together with homemade salted caramel or peanut butter for an irresistible cookie sandwich that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread inside the container helps maintain their softness by keeping moisture in.

Freezing

You can freeze the cookie dough balls by placing them on a tray until firm, then transferring to a freezer-safe bag. Freeze for up to 3 months, baking directly from frozen by adding a minute or two to the baking time. Alternatively, fully baked cookies freeze well wrapped tightly in plastic wrap and stored in an airtight container.

Reheating

Warm cookies slightly in the microwave for about 10 seconds or reheat in a preheated 300°F (150°C) oven for 5 minutes to bring back that fresh-baked softness and gooey chocolate goodness.

FAQs

Can I use different types of chocolate in this recipe?

Absolutely! While the recipe uses semi-sweet, dark, and milk chocolate for balance, feel free to mix in white chocolate chips or even chocolate-covered nuts for a personalized twist.

What if I don’t have cornstarch? Can I skip it?

Cornstarch isn’t mandatory but highly recommended. It helps create that signature soft, almost cake-like inside. If you don’t have it, your cookies may turn out a bit firmer but still delicious.

Why do I need to roll the dough in sugar before baking?

Rolling the dough in granulated sugar before baking adds a delightful crunchy texture to the cookie’s exterior and enhances the sweetness, creating that signature Gideon’s Bakehouse cookie finish.

Can I make these cookies vegan or gluten-free?

This classic recipe uses ingredients like butter and all-purpose flour, so for vegan or gluten-free versions, you’ll need to substitute with appropriate plant-based butter and gluten-free flour blends. Just keep in mind, the texture and flavor may vary slightly.

How long do these cookies stay fresh?

Stored properly in an airtight container, Gideon’s Bakehouse Chocolate Chip Cookie Recipe cookies stay fresh for up to 5 days at room temperature, perfect for enjoying over several snack sessions.

Final Thoughts

Making Gideon’s Bakehouse Chocolate Chip Cookie Recipe at home is one of those joyful experiences that combines the comfort of baking with the delight of biting into warm, chocolate-filled cookies you actually made yourself. Once you try these cookies, their rich, multi-chocolate flavors and melt-in-your-mouth texture will quickly make them a go-to favorite in your baking repertoire. So grab your ingredients, preheat that oven, and let these heavenly cookies fill your kitchen with the smell of pure happiness!