Description
These indulgent, chewy chocolate chip cookies are inspired by the famous Gideon’s Bakehouse cookies, known for their oversized size, rich chocolate flavor, and perfect texture. With dark chocolate chips, semi-sweet chocolate chunks, and a hint of vanilla, these cookies will melt in your mouth and leave you craving more. Perfect for cookie lovers who enjoy a rich, decadent treat.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 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)
- 2 tablespoons cornstarch (for a softer, chewier cookie texture)
- ¼ cup granulated sugar (for rolling cookies before baking)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chocolate chips and chunks, ensuring they are evenly distributed throughout the dough.
- Scoop large portions of dough (about 3 tablespoons per cookie) and roll them into balls. Roll each dough ball in granulated sugar to give the cookies a sweet, crispy exterior.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden and the centers are still slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra thickness and chewiness, you can refrigerate the dough for at least 30 minutes before baking.
- These cookies are designed to be large and thick, so don’t be afraid to make the dough balls on the bigger side for that Gideon’s Bakehouse effect.
- You can mix in other ingredients like chopped nuts (walnuts or pecans) or toffee bits for added flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 400
- Sugar: 32g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg