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–+ servings

Gideon's Bakehouse Chocolate Chip Cookies

5 | 7 reviews
These half pound cookies are famous in Orlando, and definitely worth traveling for, but also completely worth baking at home! This recipe has been trialed and tested thoroughly to be as close to the real thing as possible, while still using easy to find and easy to use ingredients. The recipe leaves you with a rich, delicious cookie that will remind you of the famous Gideon's Bakehouse classic!
Prep Time 40 minutes
Cook Time 35 minutes
Chill Time 45 minutes
Total Time 2 hours
Servings: 6 cookies

Equipment

Ingredients

  • 1 cup (226g) salted butter, divided
  • 1 cup (200g) dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 3 cups (420g) all-purpose flour
  • 1/2 cup (70g) rye flour or pastry flour
  • 2 teaspoons (7g) Diamond Crystal kosher salt
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon malted milk powder, optional
  • Add-ins of your choice, for the inside and toppings (see blog post for measurements and suggestions)
  • Flaky sea salt, for finishing

Instructions 

  1. Divide the butter in half. Brown 113 grams of butter in a small saucepan, and add the other 113 grams of butter to a stand mixer. Transfer the browned butter to small heat-proof bowl and transfer it to the freezer.
  2. Add 200 grams of dark brown sugar, 100 grams of granulated sugar, and 1 tablespoon of vanilla to the stand mixer and mix on medium speed for 9-10 minutes (yes, really). It will go from a brown paste to a light and fluffy mix.
  3. Add in the mostly cooled brown butter and beat until smooth and fluffy, about 2-3 minutes on medium. Crack in 2 eggs and beat on medium high for an additional 2-3 minutes, until the batter is very fluffy and smooth, almost like whipped cream.
  4. Add 420 grams of all-purpose flour, 70 grams of rye flour, 2 teaspoons of kosher salt, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1 tablespoon of malted milk powder into the stand mixer. Mix on the lowest setting until the dough is just combined.
  5. To try 3 different flavor combinations, portion the dough into three bowls, each portion weighing 12 ounces each. Add 3 ounces of your favorite mix-in of choice to each bowl. Mix in with clean hands.
  6. To make one flavor combination, don't portion the dough and just add 12 ounces of your favorite mix-in of choice to the bowl. Mix in with clean hands.
  7. Use a scale to scoop out 7.5 ounces of the dough. Press it into a large ball, and dip it into your preferred toppings, making sure to press into all the crevices.
  8. Place these cookies on a parchment-lined half sheet pan and chill in the fridge for 30 minutes, up to overnight.
  9. Preheat the oven to 325°F convection.
  10. Bake the cookies for 20-25 minutes, until golden around the edges.
  11. Sprinkle the top of each cookie with flaky salt, and let them cool at room temperature for 15 minutes. By then they’ll be firm enough to handle. Then enjoy!

Notes

How to add mix-in and make your own flavors:
We’re going to talk in ounces here, since it’s easier to show the ratios that way vs grams.
Each batch of dough is around 36 ounces. The fillings should weigh 1/4 of the weight of the dough, so 9 ounces. The toppings will be another 9 ounces. With this rule of thumb, you can mix and match as you please! 
If you’re adding in wet ingredients, like bananas, berries, etc. they can only be 1/3 of your fillings or else the cookies will spread too much. For example, if you are making banana Oreo cookies, the fillings should be: 3 ounces of banana, 6 ounces of crushed Oreo.
Serving: 1 cookieCalories: 749kcalCarbohydrates: 137gProtein: 18gFat: 14g