Gideon’s Bakehouse Chocolate Chip Cookies Recipe

If you have a serious sweet tooth and a love for rich, decadent cookies, then the **Gideon’s Bakehouse Chocolate Chip Cookies Recipe** is about to become your new obsession. These cookies strike the perfect balance between chewy and crispy, bursting with layers of buttery caramel notes from browned butter, a blend of three flours for unique texture, and an intoxicating mix of dark, milk, and semi-sweet chocolate chunks. Each bite melts in your mouth, sprinkled with just the right touch of flaky sea salt to elevate every flavor. Whether you bake them fresh or savor them after chilling, this recipe is a sublime chocolate chip cookie experience that will have you dreaming of the next batch.

Ingredients You’ll Need

Getting started with the Gideon’s Bakehouse Chocolate Chip Cookies Recipe is refreshingly simple because each ingredient plays a special role. From the buttery richness to the delicate balance of flours and the luscious chocolate selection, these ingredients come together to create a cookie that’s both classic and extraordinary.

• Salted butter (226 grams or 2 sticks): The hero for flavor and moisture, plus half gets browned for a deep, nutty character.
• Dark brown sugar (200 grams): Adds rich molasses depth and chewiness to the cookies.
• White sugar (100 grams): Contributes sweetness and helps with crisp edges.
• Large eggs (2 eggs, approx. 67 grams each): Provide structure and richness that binds everything together.
• High quality vanilla extract (8 grams or 2 teaspoons): Boosts the overall flavor with warm, fragrant notes.
• All-purpose flour (220 grams): The sturdy base for structure and bite.
• Cake or pastry flour (200 grams): Adds tenderness for a soft, elegant crumb.
• Rye flour (40 grams): Imparts subtle earthiness and complexity.
• Diamond Crystal kosher salt (7 grams or 2 teaspoons): Enhances all flavors without being salty.
• Baking powder (8 grams or 2 teaspoons): Helps the cookies rise just so, keeping them light.
• 70% chocolate (65 grams, chopped): Deep, bittersweet chunks for a complex chocolate punch.
• Mini semi-sweet chocolate chips (140 grams): Small pockets of melty goodness throughout.
• Large milk chocolate chips (140 grams): Creamy highlights that contrast perfectly with the darker chocolate.
• Flaky sea salt (for finishing): The final touch that wakes up every flavor and adds a gourmet flair.

How to Make Gideon’s Bakehouse Chocolate Chip Cookies Recipe

Step 1: Begin the Dough the Day Before

This recipe rewards patience, so start your dough 12 to 24 hours in advance. This resting period allows the flavors to meld and the textures to develop into the iconic Gideon’s cookie.

Step 2: Brown Half the Butter

Divide your salted butter in two. Brown one half in a small saucepan until golden and richly fragrant, then whisk it quickly in a small bowl to cool. The browned butter adds a warm, caramel complexity that elevates the cookie beyond ordinary.

Step 3: Cream Sugars and Butter, Then Add Eggs and Vanilla

In your stand mixer, combine the white and dark brown sugars and beat on medium until gritty. Slowly incorporate the mostly cooled brown butter and beat until light and fluffy, about 3 to 4 minutes. Add the eggs and vanilla extract next, and continue mixing on medium-high until the dough turns fluffy and smooth for another 2 to 3 minutes. This aeration step is key to achieving that soft, tender crumb.

Step 4: Mix in Flours, Salt, and Baking Powder

Add your trio of flours— all-purpose, cake or pastry, and rye— along with the kosher salt and baking powder. Mix on the lowest speed just until the dough comes together. Overmixing here would affect the delicate texture you’re aiming for. Then fold in the chopped 70% dark chocolate.

Step 5: Prepare the Chocolate Chip Coating

Pour the mini semi-sweet and large milk chocolate chips into a small bowl. This mix will coat the tops of each cookie for melty, indulgent pockets of chocolate with texture and contrast.

Step 6: Portion and Coat the Dough

Divide the dough using a kitchen scale into six large portions, each just over 6 ounces. Dip the tops into the chocolate chip mixture, pressing some chips gently into the crevices. Take care to keep chips away from the bottom to prevent sticking during baking.

Step 7: Freeze Before Baking

Place the cookie dough balls on parchment-lined trays and freeze for 12 to 24 hours—the longer the better. Freezing solidifies the shape and helps the cookies bake evenly, leading to perfectly gooey-inside and crisp-edge cookies.

Step 8: Preheat and Position Oven Rack

When you’re ready to bake, preheat your oven to 450°F and place a rack in the top center position. This setup ensures the right heat exposure for golden bottoms and soft tops.

Step 9: Bake and Shape Cookies

Bake two cookies at a time for about 8 to 11 minutes. Look for golden bottoms and tops free of scorch marks. Right after taking them out of the oven, nudge the edges into neat circles if needed—most cookies will do this naturally, but a little help never hurts!

Step 10: Add Flaky Sea Salt and Chill

Sprinkle the coveted flaky sea salt on each warm cookie, then allow them to cool to room temperature. Next, refrigerate for at least 2 hours. This chilling step helps the cookies set fully while deepening the dough’s robust flavor.

Step 11: Serve!

Before indulging, bring the cookies back to room temperature or enjoy them chilled—both ways highlight different wonderful textures and flavors. Get ready for an unforgettable bite!

How to Serve Gideon’s Bakehouse Chocolate Chip Cookies Recipe

Garnishes

While the flaky sea salt finish is perfect on its own, consider a light drizzle of melted dark chocolate for extra drama or a sprinkling of finely chopped toasted nuts for crunch and subtle earthiness. These touches complement the complex flavors without overpowering the iconic cookie.

Side Dishes

Pair these cookies with a classic glass of cold milk (regular, almond, or oat), or a rich cup of espresso or cappuccino. The creamy or robust beverages balance the cookie’s sweet and salty notes beautifully, turning your treat into a full sensory experience.

Creative Ways to Present

Make these cookies the star of a dessert platter alongside fresh berries and whipped cream, or sandwich two cookies around a scoop of your favorite ice cream for a decadent homemade ice cream sandwich. Whether elegantly plated or casually piled on a rustic board, they will steal the show.

Make Ahead and Storage

Storing Leftovers

Keep your baked Gideon’s Bakehouse Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days to maintain their perfect balance of chewy and crisp. For longer storage, refrigeration is best to preserve freshness without drying them out.

Freezing

You can freeze both the dough and baked cookies. Dough balls freeze beautifully for up to one month, ready to bake fresh whenever cravings strike. Baked cookies freeze well in sealed containers for up to two months—just thaw at room temperature before enjoying.

Reheating

To revive that fresh-baked warmth, warm your cookies gently in a 300°F oven for 3 to 5 minutes. Avoid microwaving as it can make cookies rubbery. This method refreshes the soft, melty chocolate and brings out the deepest flavors once again.

FAQs

Can I use all-purpose flour only instead of the mix of flours?

Yes, if rye or cake flour is unavailable, using all-purpose flour will still yield delicious cookies, but you might lose some of the nuanced texture and subtle flavor that the flour blend provides. The rye flour in particular adds an earthy note that makes Gideon’s recipe unique.

Why is the dough frozen before baking?

Freezing the dough helps the cookies hold their shape when baked and allows flavors to develop fully. It also prevents excessive spreading in the oven, giving you thick, luscious cookies with a perfect texture contrast.

Why do I need to chill the baked cookies after baking?

Chilling the cookies after baking lets them set properly and enhances the dough’s flavor, preventing you from tasting only warm melted chocolate. This step ensures each bite is well-balanced and deeply satisfying.

Can I substitute the chocolate varieties in the recipe?

Absolutely! The combination of 70% dark, mini semi-sweet, and large milk chocolate chips creates a complex flavor palette, but feel free to experiment with your favorites. Just keep a good balance between bittersweet and creamy chocolates for that signature Gideon’s contrast.

How do I store cookies to keep that fresh-baked texture?

Store cookies in an airtight container at room temperature away from humidity. Adding a slice of bread in the container can help maintain moisture for softness. Refrigeration slows staling but can firm the texture slightly.

Final Thoughts

If you’ve been searching for the ultimate chocolate chip cookie experience, the Gideon’s Bakehouse Chocolate Chip Cookies Recipe will not disappoint. From the browned butter’s richness to the trio of flours, to the generous chocolate chips and finishing salt, every element sings in harmony. Bake these cookies yourself, and watch them become your new cherished favorite, loved by friends, family, and anyone lucky enough to get a taste.

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