Copycat Gideon's Bakehouse Chocolate Chip Cookies
These copycat Gideon's Bakehouse cookies are decadent and delicious. Gooey and loaded with chocolate chips they look like inside-out cookies!
Servings 18 cookies
Calories 310kcal
Ingredients
- 1 cup butter softened, but still slightly cold
- 1 1/4 cup brown sugar
- 1/2 cup white sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
- 3 cups semisweet chocolate chips divided
- 2 cups mini chocolate chips
Instructions
- Preheat oven to 400 degrees and line a few baking sheets with parchment paper.Cream butter and sugar together in the bowl of a stand mixer at medium speed with a paddle attachment.
- Mix in eggs and vanilla and beat until creamy and smooth.
- Add baking soda, salt, and flour and mix until dough forms.
- Mix in 1 cup of regular-sized chocolate chips.
- Combine the remaining mini chocolate chips and regular-sized chocolate chips together in a separate bowl.
- Scoop dough using a 3 Tablespoon-sized scoop and press each dough ball into the chocolate chips. Cover the dough COMPLETELY with chocolate chips, except for the bottom.
- Place the cookie dough balls onto a baking sheet.
- Bake 6 cookies at a time for 10-12 minutes. The bottoms of the cookies should be golden.
- Use any leftover chocolate chips to add to the cookies after they are baked, to fill in any empty spots.
- Sprinkle cookies with sea salt flakes.
- Let cookies cool COMPLETELY on the baking sheet.
- Once the cookies have set up and the chocolate chips have hardened you can store them in an airtight container.
- Cookies are best eaten within 2-3 days for freshness.
Video
Notes
I bake with LIGHT colored baking sheets. I prefer light baking sheets to dark because they bake more evenly and the bottoms of the cookies don’t brown as quickly.
Nutrition
Calories: 310kcal