Description

Gideon’s Bakehouse Cookie Recipe delivers large, soft, and chewy cookies packed with a variety of chocolate chips and chunks. These cookies feature a balanced sweetness with a slightly crispy exterior from the sugar coating and a tender, melt-in-your-mouth center thanks to cornstarch in the dough. Perfect for chocolate lovers seeking bakery-style cookies made at home.

Ingredients

Dry Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons cornstarch (for a softer, chewier cookie texture)

Wet Ingredients

1 ¼ cups unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract

Chocolate Mix-Ins

2 ½ cups semi-sweet chocolate chips
1 cup dark chocolate chunks (or roughly chopped dark chocolate)
1 cup milk chocolate chips (optional for a softer flavor)

Additional

¼ cup granulated sugar (for rolling cookies before baking)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch until well combined. Set this mixture aside for later.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, light brown sugar, and granulated sugar together until the mixture is light, fluffy, and well combined, which takes about 3-5 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract to add flavor depth.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently and just until combined to avoid overworking the dough.
Fold in Chocolate: Carefully fold in the semi-sweet chocolate chips, dark chocolate chunks, and milk chocolate chips (if using), making sure they are evenly distributed throughout the dough.
Shape Cookies: Scoop approximately 3 tablespoons of dough for each cookie and roll into balls. Then roll each dough ball in the additional granulated sugar to create a sweet, crispy coating.
Arrange on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each to allow for spreading during baking.
Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown while the centers remain slightly soft. This ensures a chewy interior once cooled.
Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to let them set, then transfer them to a wire rack to cool completely for the best texture.

Notes

For softer cookies, ensure not to overbake; the centers should look slightly underdone before cooling.
Rolling dough balls in granulated sugar adds a nice crispy texture and slight crunch to the cookie exterior.
The cornstarch helps create a tender and chewy texture, mimicking the bakery-style cookies.
Using a variety of chocolate chips and chunks enriches the flavor and texture; feel free to adjust types and amounts to your preference.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.