There’s something magical about a freshly-baked chocolate chip cookie. The warm, gooey middle, the slightly crisp edges, the intoxicating aroma… it’s pure bliss. But no ordinary cookie can compare to the deliciousness that is Gideon’s Bakehouse. Today we’re diving into a Gideon’s cookie recipe that will let you recreate these heavenly treats at home. This is your guide to creating a Bakehouse copycat chocolate chip cookie that’s guaranteed to impress.
The Magic Behind Gideon’s Cookies
Tools of the Trade
Before we begin our journey into the world of Gideon’s Bakehouse copycat recipe, let’s talk about the tools we’ll need. You’ll need a large bowl, a paddle attachment for your mixer (though a wooden spoon and some elbow grease will do in a pinch), a measuring cup and kitchen scale for precise measurements, and a cookie sheet lined with parchment paper. Don’t forget a rubber spatula for scraping down the sides of the bowl!
Selecting the Right Ingredients
Now, let’s talk ingredients. For this Gideon’s cookie recipe, we’re not just using regular-purpose flour. Oh no, we’re leveling up with a combination of bread flour and cake flour. Why? Well, it’s a long story involving protein content and gluten formation, but the bottom line is that this combo gives us the ultimate chocolate chip cookies – soft in the middle, slightly crispy on the edges.
Butter and Sugar: The Dynamic Duo
Next up: butter and sugar. We’re using cold butter, cut into small cubes, and a combination of light and dark brown sugar. Pro tip: make sure your butter is cold, not room temperature. This helps prevent the cookies from spreading too much while baking.
Chocolate Chips and Sea Salt: The Perfect Pair
Of course, what’s a chocolate chip cookie recipe without the chocolate chips? For these Gideon’s cookies, we’re using a combination of milk and white chocolate. The sea salt that we sprinkle on top just before baking? That’s the secret ingredient that takes these cookies from “delicious” to “out-of-this-world amazing.
Mastering the Cookie Dough
Now the fun part: making the cookie dough. For this Gideon’s Bakehouse cookie recipe, we’re going to cream together our butter and sugars, add in the egg yolk and vanilla extract, then slowly incorporate our sifted flours and other dry ingredients. The result? A big batch of cookie dough that’s ready to be portioned into balls and baked to perfection.
The Art of Baking
When it comes to baking, timing is key. For these Gideon’s Bakehouse chocolate chip cookies, we’re baking them for 8-9 minutes. But every oven is different, so keep an eye on your cookies to make sure they don’t overbake. You want them to be golden brown on the edges, but still soft in the middle. Once they’re done, let them cool on the cookie sheet for 5-10 minutes before moving them to a wire rack to cool completely.
Storing Your Masterpiece
Once your cookies have cooled, you’ll want to store them in an airtight container to keep them fresh. If you’ve made a big batch of cookie dough and have leftovers, you can also freeze the dough balls in a sealed container for later use. Just remember to let them come to room temperature before baking.
Enjoying Your Homemade Gideon’s Cookies
And there you have it, folks! Your very own Gideon’s cookie recipe. Enjoy these amazing cookies with a glass of milk, or share them with family and friends. Trust us, they’ll be asking for the recipe card in no time. Happy baking!
That’s it for our Gideon’s Bakehouse copycat chocolate chip cookie guide. Whether you’re a seasoned baker or new to the kitchen, this recipe will help you recreate some of the best cookies around. So what are you waiting for? Start baking!
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon pure vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
- 1 cup of chopped nuts (optional)
- Preheat your oven to 325 degrees F (165 degrees C). Grease cookie sheets or line them with parchment paper.
- Sift together the flour, baking soda, and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended.
- Beat in the vanilla, egg, and egg yolk until it's light and creamy.
- Mix in the sifted ingredients until just blended.
- Stir in the chocolate chips by hand using a wooden spoon. Add the nuts if desired.
- Drop cookie dough onto the prepared cookie sheets, with each cookie around 1 tablespoon of dough (you may also use a small ice cream scoop). Make sure to keep cookies about 3 inches apart.
- Bake for about 10 to 12 minutes in the preheated oven, or until the edges are lightly toasted.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 85mgCarbohydrates: 37gNet Carbohydrates: 35gFiber: 2gSugar: 25gSugar Alcohols: 0gProtein: 3g