Meatless Monday Challenge

Gideon’s Bakehouse Cookie Recipe (Copycat)

on January 10, 2022
last updated February 8, 2024
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This Gideon's Bakehouse Cookie Recipe has become a Marley's Menu community favorite! It takes soft, delicious cookies and completely coats them with chocolate chips and sea salt. Many readers have had success making this recipe their owns with other add-ins or making them smaller! See comments below!
3 Gideons Bakehouse copycat chocolate chip cookies on a white plate

This Gideon’s Bakehouse Cookie recipe is guaranteed to taste closest to the real deal! Think a huge almost dough-like cookie with an outer layer coating of dark chocolate chips enhanced with a pinch of sea salt.

If you’ve ever tried a chocolate chip cookie from Gideon’s Bakehouse, you know the magic of biting into one. It’s the perfect balance of sweet, salt, and chocolate. The just-baked soft interior is enveloped by a generous amount of high-quality chocolate, making each bite an experience.

3 Gideons Bakehouse Copycat Cookies on a plate and front cookie has a bite taken out of it

As an Orlando local, Gideon’s was my go-to pick-me-up, birthday treat, and favorite place to bring visitors. So, when my family and I moved out of state, I knew I had to perfect a Gideon’s Bakehouse cookie recipe that could curb my craving for these outrageously delicious, one-of-a-kind cookies.

The Testing Process

Getting these right was in all honesty a two-year process.

I tried so many variations of chocolate chip cookie recipes and made some absolutely delicious batches along the way, but they always fell short when I taste-tested them next to the real deal.

All the testing even led me to invent these Chocolate Chip Cookie Dough Cups for Ice Cream (trust me, you’ve got to try those, too!).

After rigorously testing and comparing them to Gideon’s Bakehouse Original Chocolate Chip Cookies, it came down to two final recipes.

A blind taste test with my husband and some friends confirmed that this Gideon’s Bakehouse Cookie recipe was, without a doubt, incredibly close to looking, smelling, and tasting like the real thing.

The secret, as it turns out, is adding a handful of chocolate chips to the already-baked cookies. Pressing them into the top of gooey, hot cookies is a messy, but-worth-it process.

Gideons Bakehouse Chocolate Chip cookie sitting next to the copycat recipe cookie

Gideon’s Bakehouse Cookie Ingredients

Make sure you have everything you need before getting started!

Most of the ingredients are already in most home bakers’ pantries, but there are a couple of special ingredients to make note of.

Here’s everything you’ll need:

  • Unsalted butter. Make sure it’s softened to get the batter the perfect consistency.
  • Vegetable shortening. To get that soft, buttery, heaping cookie, we have to avoid too much spreading. That’s where the vegetable shortening comes in. Using half butter and half shortening for our fat allows the cookies to keep their mountainous shape even while baking.
  • Dark brown sugar. Using dark brown sugar in these cookies gives these cookies a subtle caramel-y flavor.
  • Egg. For rising and for binding.
  • Vanilla extract. For flavor.
  • All-purpose flour. The base of your cookie dough.
  • Baking soda. For a little bit of elevation.
  • Salt. Table salt for inside the dough and sea salt to sprinkle on top.
  • Dark chocolate chips. In order to get that Gideon’s Bakehouse taste, you have to use high-quality dark chocolate chips.
chocolate chips, butter, vegetable shortening, baking powder, salt, egg, all-purpose flour, vanilla extract, and brown sugar

Gideon’s Bakehouse Cookie Recipe Tips and Tricks

Make Sure Your Butter is Softened

The best way to set yourself up for success with these cookies is to make sure you start with softened butter.

The easiest way to make sure your butter is softened is to simply take it out of the refrigerator a couple of hours before baking and allow it to come to room temperature.

If you need your butter to soften up more quickly, you have a couple of options.

The first way is to simply place your stick of butter directly on top of your oven while it’s preheating. Flip it over after a couple of minutes to allow all sides to get warm.

An even quicker way is to put your stick of butter in the microwave for 20 seconds.

Remember we are looking for softened, not melted! You’ll know your butter is softened when you poke it and your finger leaves an imprint.

Green tip: Look for organic and palm oil-free butter if you can. Buying organic means you are supporting farms that do not use damaging pesticides and fertilizers, and palm oil production is a huge driver behind deforestation.

Cream the Butter, Sugar, and Shortening

Once your butter is softened, the first step is to cream it with sugar and vegetable shortening. Creaming the butter and sugar actually aerates it, setting you up for a soft cookie.

Use a hand or stand mixer ( I used this Hand Mixer) to beat your butter, sugar, and shortening together for about 1 minute until combined. It may look a little clumpy, but that’s okay.

beating butter sugar and vegetable shortening together to aerate cookie dough

Your Dough Should Be Thick

Once you’ve creamed your butter and sugar, beat in your egg and vanilla extract until combined.

Then, you can add your dry ingredients and mix again.

Before adding your chocolate chips, you should be left with a thick, almost stodgy dough.

Conserve Some Chocolate Chips

Once your dough is mixed, add 1 cup of chocolate chips to the dough and use a spatula to mix. Conserve the additional 1/2 cup of chocolate chips to add to the cookies once they are baked.

adding high quality dark chocolate chips to cookie dough batter

Shaping Your Dough

This recipe will make enough dough to make 6 large cookies.

The easiest way to shape them is to use clean hands to grab a big fistful. Roll it in between your two hands until it a round sphere.

Then, use your hands to push the dough together a bit so that the cookies are a little bit taller than they are wide.

close up of a Gideons bakehouse cookie copycat cookie dough ball on a lined baking sheet

Don’t Skip the Chilling Process

I know, I know. You just want to dive into these bad boys. But chilling the dough before baking the cookies is absolutely necessary in order to the perfect amount of spread.

Once you shape your cookies, place them on a lined baking sheet and place them in the refrigerator.

Green tip: To avoid extra waste, try these reusable baking mats! They are great for nonstick and are super easy to clean.

The cookies should be chilled for at least an hour. If you chill them for longer, that works, too! You can even make them ahead of time and chill them overnight before baking them.

6 gideons chocolate chip cookie dough balls ready to chill in the refrigerator

They Should Be Slightly Underdone

Bake your cookies at 325°F on the top rack for 12-14 minutes. They should be slightly underdone.

After removing your cookies from the oven, grab a handful of chocolate chips and push them right into the cookie. This will cause your cookie to flatten a little bit, but you should be left with an outer shell of chocolate chips.

It’s a little bit messy and melty, but absolutely worth it!

Sprinkle your cookies with some extra sea salt and voila! Gideons Bakehouse cookies at home!

Storing Your Gideon’s Bakehouse Cookies

At room temperature, these outrageous chocolate chip cookies will last 5-7 days. In the refrigerator, they can last up to three weeks. Keep them covered to make sure they stay fresh.

You can freeze them once they’re baked for up to a year and allow them to thaw before enjoying.

You can also freeze the dough for up to a year. Just make sure to transfer the dough to the refrigerator at least 12 hours before you want to bake them or add an extra minute or two to your baking time if you are baking them right out of the freezer.

3 chocolate chip cookies Gideons Bakehouse style

Gideon’s Bakehouse Cookie Recipe Frequently Asked Questions

What’s so special about Gideon’s Bakehouse?

The combination of texture and flavor is what makes these cookies so special. The cookie dough itself is slightly underbaked. It’s soft and almost resemblant of raw cookie dough.

It’s then coated in crunchy chocolate chips and a touch of sea salt for the ultimate in both texture and flavor.

How big are Gideon’s Bakehouse cookies?

These hefty cookies are almost half a pound! Succulent and rich, this may be the first cookie you can’t finish in one sitting.

Want to sharpen your kitchen skills?

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Why You Should Make These Gideon’s Bakehouse Cookies

  • They’re just like the real thing! Blind taste tested next to the real deal!
  • There’s a reason they’re voted the best cookie. These cookies are ALL OVER “best of” lists, and for good reason.
  • The balance of flavors. Copious amounts of chocolate is balanced by the perfect cookie base and just the right amount of sea salt.

If you’re loving this Gideon’s Bakehouse Cookie Recipe and want more chocolate chip deliciousness, check out these Chocolate Chip Muffins and Chocolate Chip Cookie Cake!

3 Gideons Bakehouse copycat chocolate chip cookies on a white plate

Same Day Gideon’s Bakehouse Cookie Recipe

5 from 153 votes
Marley Goldin
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This Gideon's Bakehouse Cookie Recipe takes soft, delicious cookies and completely coats them with chocolate chips and sea salt, without any day-before prep!
Prep Time 10 minutes
Chilling Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 22 minutes
Servings 6 cookies


  • 5 tablespoons unsalted butter, softened
  • 3 tablespoons vegetable shortening
  • 1 cup dark brown sugar (tightly packed)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups dark chocolate chips
  • sea salt for garnish
Shop Ingredients on Jupiter


  • In a large mixing bowl, use a stand or hand mixer to cream together butter, shortening, and sugar until combined (your batter won't be smooth at this point).
  • Add your eggs and vanilla extract and whisk until just combined.
  • Next, add your flour, baking soda, and salt and whisk again until smooth. Use a spatula to push any flour or baking soda that got caught on the sides of the bowl into the dough.
  • Set 1/2 cup of chocolate chips aside and add 1 cup to the dough. Use a spatula or wooden spoon to mix. At this point, your dough may seem a little bit crumbly, but that's okay.
  • Use clean hands to divide the dough into 6 roughly even parts (about a fistful for each cookie). Roll the dough in between your two hands to form a round sphere, then lightly push your hands together so that the dough is a little bit taller than it is wide.
  • Add your shaped dough to a baking sheet lined with parchment paper or a reusable baking mat leaving at least 2 inches of space between each cookie.
  • Place the cookie dough balls in the refrigerator for at least one hour (or up to 24 hours) to chill.
  • Preheat your oven to 325°F and bake for 12-14 minutes. The cookies should be very slightly underdone.
  • Grab a handful of chocolate chips and lightly press them into the top of the just-baked cookie (this is a slightly messy, but totally worth it process). You should be left with an outer shell of chocolate chips.
  • Sprinkle each cookie with sea salt and let cool at least one hour before digging in. Enjoy!

Pro Tips

  • Use high-quality dark chocolate chips for the best results.
  • Using powder-free food service gloves is a great option for pressing the chocolate chips into the just-baked cookies.
  • Make sure not to push too hard when you are adding the chocolate chips on top, the inside of the underbaked cookies is VERY hot. The cookie will continue to bake until they are cooled.
  • Cookie monsters are always happy at my house with this delicious selection of my best cookie recipes to choose from! Nom nom nom!


Share This Recipe

Course Dessert, Snacks
Cuisine American
Diet Vegetarian
Keyword Chocolate, Chocolate Chip Cookie, Gideon’s Bakehouse, One-Bowl
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I very much hope you enjoyed this recipe!

If you did, please give it a star rating, which will help other people just like you find and enjoy the recipe too 😊

If you have any comments, questions or thoughts on the recipe, be sure to let me know in the comments as well. I read each and every one and would love to hear from you!

27 thoughts on “Gideon’s Bakehouse Cookie Recipe (Copycat)”

    1. Hi Irene! For some reason the buttons had dropped out of the design, we’ve just added them back in so you are free to share away — thank you so much!!

      1. 5 stars
        Haven’t made it yet but it seems the best recipe I found. This is how they make I there. The cc are added last Tyvm, will make soon.

  1. 5 stars
    I made these with toffee and pistachios and they were DELICIOUS! I’d love anyone’s feedback about whether you think they would ship well? I’d love to include them in cookie boxes I’m shipping (overnight and well-packaged, but I’m worried they may still be too soft or spoil too quickly?)

    1. OMG with toffee and pistachios? That sounds AMAZING!!! For shipping, I’m less worries about them spoiling as I am them becoming a melty mess with the outer chocolate chip shell layer. I think if you just add extra chips to the batter instead of pressing them on top, I don’t see why you can’t ship them!

  2. Just curious if anyone has tried to make these cookies smaller (1.5 – 2 tbs)? I’m sure they are delicious being giant but we prefer smaller cookies. Sometimes changing up the size really does effect the quality. Thanks!

    1. Hi Kelly! We will see if anyone else responds. I haven’t tried them smaller myself but I’m confident they’ll still be delish so long as you reduce the baking time to get that super-soft center even with a smaller cookie 🙂

      1. Hi Marley! Thank you for the quick response! I was thinking the same thing but didn’t want to assume. I’ll give it a try 🙂

      2. 5 stars
        Howdy! Just wanted to follow-up to making the smaller cookie. I used a 1.5 tbs cookie scoop and baked for 9 minutes. They were divine!
        The only thing that I did differently with the recipe was after I started trippling the ingredients, I realized that I only had 2 cups of Brown sugar so I added one cup of white sugar and 1 tbsp of molasses. If it did affect the recipe at all it was definitely still delicious but it should have had the same effect as the brown sugar. I made half of the cookies with the chocolate chips on top and half without, the general consensus was that everyone preferred the ones that didn’t have the chocolate chips on top. Living on Ontario, I’m sure that very few people have tried Gideon’s cookies so they had nothing to compare it to. Either way, the recipe was beyond delicious and I greatly appreciate you experimenting and sharing it!

        1. So great to know that 9 minutes works perfect for a smaller cookie- thank you so much for letting me know! Such great instincts with the granulated sugar + molasses– that’s exactly what I would have done. That’s so great you found a way to tweak them more to your (and your friends) liking by leaving the chocolate chips off the top. Everyone’s taste is different, so I always encourage little tweaks like that to make them perfect for you. Cooking and baking is such a great way to express yourself, and I love that you made them your own 🙂 Thank you again for leaving your feedback!

  3. 4 stars
    Roll the unbaked cookie in chocolate chips before you chill the dough. This is way less messy than putting them on a warm cookie and the outcome is exactly the same. 🙂

    1. Thank you, Lori! I agree- SO much less messy. In my testing I just wasn’t able to get quite as much coverage with this method for it be completely encompassed 🙂

  4. 4 stars
    I made these exactly as written and they were quite tasty to me but like you wrote they do taste like cookie dough and my mom was expecting more of a traditional cookie so she did not like it as much.

    1. Thank you so much for your feedback! Yes, these are definitely leaning towards cookie dough. Glad you liked them! Maybe 4-5 extra minutes in the oven for mom 😉

  5. 4 stars
    Would you consider adding gram/ounce measurements for better precision for making these? “2 cups of flour” can be very different depending on whether you pack the measuring cup or spoon/sift it in. I’d love to try this recipe but I prefer using grams so I will try converting myself and hope for the best!

    1. Hi Jane! 250 grams of flour and 200 grams brown sugar to be precise 🙂

      My favorite thing about this recipe is I tested it ranging from 240-260 grams flour and 190-210 grams sugar to make sure their was room for error and that they were foolproof, and they came out great even with small inaccuracies!

  6. 5 stars
    Hi Marley,

    I made these cookies for my co-workers, and they absolutely loved them! I used a combination of Chipits brand chips (milk, semi-sweet, white, and peanut butter) as well as Skor bits. OMG… out of this world delicious!!! Thanks so much for sharing your perfect chocolate chip cookie recipe! Take care!

  7. Hi there! When I put the chocolate chips on out of the oven they all just melted all on top of the cookies. Is there a way to prevent this? Thank you! Looking forward to trying them! They are currently cooling 🙂

    1. Unfortunately it’s an unavoidably melty process! But when they cool, they will solidify and give you that texture you’re looking for on top. You can always wear food safe gloves so the chips don’t melt in your hands. ENJOY!!!

  8. 5 stars
    To me, these didn’t resemble Gideon’s at all but it’s the best chocolate chip cookie recipe I’ve ever made and will be my go to from now on! I browned the butter and let that come to room temp for some added depth of flavor!

  9. 5 stars
    Hi there! I had my first Gideons cookie this past weekend while at Disney World. Needless to say I’m in love. We live in Virginia, so I immediately started looking for a recipe. I came across your blog and I’m so excited to try this recipe later this weekend (hopefully, as I have 4 kiddos under 7). I wanted to ask what brand of dark chocolate you recommend? Thank you!

    1. Hi Maggie!

      Oh my goodness there is NOTHING better!! My number one fave chocolate chips to use in this recipe are the Ghirardelli 72% cacao dark chocolate chips with the nestle dark chocolate morsels coming in a very close second (these are sometimes easier to find and a little more friendly on your wallet!). I hope you enjoy!!

  10. 4 stars
    Your recipe calls for dark brown sugar but the photo looks like light brown sugar. There is a difference so could you please clarify this so I don’t screw these up. Thanks so much.

    1. Hi Nancy! It sure is dark brown sugar. It gives it a richer flavor, though light brown sugar will work in a pinch. Enjoy!

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