How long would you wait for a cookie? One hour? Two hours? What about twelve hours? That’s how long guests waited to snag one of Gideon’s popular cookies at their grand opening in Disney Springs. After a soft opening in December, Gideon’s Bakehouse officially opened in Disney Springs on January 16th. Opening day saw a virtual wait of over twelve hours! So, what’s all the hype about?
Gideon’s Bakehouse started as a tiny bakery in Orlando’s East End Market in 2016. Within a few weeks the bakery was being hailed for having the best cookies in the state, then the best in the country, then the best in the world! The small Bakehouse has received accolades such as “The Best Place in the World to get a Cookie” by the Boston Globe and “One of the Five Foods You Have to Eat in the U.S. Before you Die” by Trip Advisor.
What makes Gideon’s cookies so special? First off, they are huge! Each cookie weighs almost ½ a pound! The cookies are covered, and we mean covered, in chocolate chips. The flavor of the classic chocolate chip cookie is elevated using real vanilla bean in the dough and sprinkling the top with sea salt. You might be surprised to learn that you can grab one of these giant cookies for less than $10!
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Unfortunately, the cookies and other baked goods are only available at Gideon’s Locations. Because each cookie is handmade and due to the weight of a cookie, don’t expect Gideon’s to start shipping their products anytime soon. Until you can get your hands on one, try out our copycat recipe below!
Gideon’s Bakehouse Copycat Chocolate Chip Cookie Recipe
Ingredients
1 cup cold salted butter
½ cup light brown sugar
½ cup dark brown sugar
½ cup white sugar
2 eggs
1 ½ cups cake flour
1 ½ cups bread flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons of vanilla
6 cups chocolate chips, semi-sweet
2 cups of mini chocolate chips
sea salt (for sprinkling)
Directions:
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Preheat your oven to 400 degrees.
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Cream the butter and sugars for about 5 minutes adding the eggs one at a time.
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Sift the cake and bread flours into a separate bowl. Add the sifted flours to the batter. Add the cornstarch, baking soda, vanilla, and salt. Mix until combined. Be careful not to over mix.
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Incorporate 2 cups of chocolate chips into the dough. Cover the bowl with plastic wrap. Chill in the refrigerator for at least 30 minutes.
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Pour 4 cups of chocolate chips into a large bowl and set aside. Using your hands, shape the chilled dough into large dough balls. Cover the entire surface of the dough ball with chocolate chips. Fill in any gaps with mini-chocolate chips.
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Place twelve dough balls on an ungreased cookie sheet. Bake for 15 minutes or until golden brown.
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Sprinkle each chocolate chip cookie with sea salt flakes, to taste. If there are any gaps in the chocolate chips, fill them in while still hot.
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Pretend you are in Disney World and enjoy!
Note: Gideon’s Cookies have a semi “raw cookie dough” inside at the center. Increase baking time if you’d like your cookies baked all the way through!
Have you had a cookie from Gideon’s Bakehouse? Was it worth the wait? Let us know in the comments below!
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15 Responses
I just made these following the recipe with the special flour and everything…the total batch of dough weighed 1,950 grams with saying to divide it into 6 cookies they measured 325 grams, or 0.7 pounds- way more than Gideon’s Bakehouse cookie!
I baked the 325 gram cookies for 9 minutes it was still 80% in a ball, I more than doubled the time at 19 minutes and it looked done with the outside turning dark brown but the inside was still raw looking. The last two 325 gram cookies I split in half creating the last 4 to go with the first 4. I baked them for 15 minutes and they’re just now done.
In short- these ARE NOT the Gideon’s Bakehouse cookies based solely on the recipe. It would need tweaked to reduce the size of cookie per recipe and bake time increased to be safe to eat.
The recipe says to make 12 cookies. Not 6
This was confusing. The other poster assumed it was just 6 cookies but after I had made the dough I knew that was too much. So I made balls about 1.5 inches in diameter. I made 21. First batch still raw after 9 minutes. Went another three. Seemed good but after 10 minutes cooling. Still raw inside. Next batch went 15 minutes. Not done. You really need to experiment to figure out the right time. Tasty, but this recipe is lacking
The cook time says 15 minutes. or until golden, not sure where people are getting 9 minutes from?
Tried these and they came out AMAZING!!! Thanks for the recipe!
Confusing too say the least.
Size. Temp….how ling too bake…..
My cookies turned out great! A firmer edge and a soft but set middle. A few things I did differently:
1. After I made the dough I measured out 12, 40z dough balls and chilled them this way vs. chilling all the dough and then making the balls from the chilled dough. This also allowed me to work with nice firm dough balls when covering them in chocolate chips, which made it easier to cover them completely. Once covered in chocolate chips they were pretty close to 1/2 pound.
2. I chilled the dough for several hours.
3. I baked for 17 minutes.
I followed your extra notes and also chilled them as balls and had about 12. They came out perfect!
Thank you for these tips! I’ll be sure to follow them when I make the recipe!
These are amazing!!! I have made them 3 times already and will continue to make them forever! I think they taste exactly like Gideon’s! The only thing i did different was use all purpose flour as that was what i had and didn’t want to spend extra money. Thank you so much for this great recipe!
My husband and I finely had the chance to try those Amazing cookies. I wish they sent them through the mail. I go broke. When we go back in September of this year we plan on buying more of them to bring home. Thank you for making those Amazing Cookies.
LOVE these!! I used only 3 cups of chocolate chips and made much smaller cookies. I baked them 375 for 12 minutes and they were perfect. I realize that tweaking the recipe no longer makes them similar to Gideons, but I really enjoyed the base of this recipe!
So happy to hear you loved it Amanda!
Does Giddeons really use bread flour in a cookie? That’s too awful to try. I’ll use something else, authentic or not.
This recipe did not work for me.
400 degrees is WAY too hot and the outside of my cookies burned while still being fully raw in the center (not the cookie dough like texture they should be), and I checked the cookies at 10 minutes! The flavor is good, but the instructions on this are definitely not. I think there is too much butter as the cookies spread out way too much, and the oven temp is obviously wrong if the cookies burn on the outside and don’t cook in the middle!
I appreciate the effort, but this recipe definitely needs some tweaking.