I’ve always been a huge fan of Gideon’s Bakehouse, especially their mouthwatering cookies that seem to defy gravity and taste like pure bliss.
Recreating their signature treats at home seemed like a challenge, but with a few tweaks and some kitchen magic, I’ve developed a copycat recipe that brings those irresistible flavors right to my own countertop.
Whether you’re craving a sweet indulgence or looking to impress friends with your baking skills, this Gideon’s Bakehouse copycat recipe is sure to hit the spot.
Ingredients
- 2 1/4 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Tools And Equipment
To master Gideon’s Bakehouse cookies at home, having the right tools makes all the difference. Here’s what you’ll need:
- Mixing Bowls
- Medium and large sizes for combining ingredients
- Stand Mixer or Electric Hand Mixer
- Essential for creaming butter and sugars to the perfect texture
- Measuring Cups and Spoons
- Ensure accuracy with both dry and liquid measurements
- Rubber Spatula
- Ideal for scraping down bowl sides and folding in ingredients
- Baking Sheets
- Heavy-duty sheets help distribute heat evenly for consistent baking
- Parchment Paper or Silicone Baking Mats
- Prevents sticking and makes cleanup a breeze
- Cooling Racks
- Allows cookies to cool properly, maintaining their chewy texture
- Cookie Scoop
- For uniform cookie sizes and even baking
- Oven Thermometer
- Guarantees your oven is at the correct temperature for optimal results
Having these tools on hand will set you up for baking success and make the process of recreating these delectable cookies smooth and enjoyable.
Directions
Recreating Gideon’s Bakehouse cookies at home is easier than you might think. Follow these steps to bake delicious, chewy cookies just like the originals.
Prep
- Preheat Your Oven
I start by preheating my oven to 350°F (175°C). Using an oven thermometer ensures the temperature is just right.
- Prepare Baking Sheets
I line two heavy-duty baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Mix Dry Ingredients
In a medium bowl, I whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. This ensures the leavening agents are evenly distributed.
- Cream Butter and Sugars
Using a stand mixer, I beat 1 cup unsalted butter, softened, with 1 cup granulated sugar and 1 cup packed brown sugar until the mixture is light and fluffy, usually about 2 minutes.
- Add Eggs and Vanilla
I add 2 large eggs, one at a time, beating well after each addition. Then, I mix in 2 teaspoons of vanilla extract until everything is well combined.
- Combine Wet and Dry Ingredients
Gradually, I add the dry ingredient mixture to the wet mixture, mixing on low speed until just incorporated to avoid overmixing.
- Fold in Chocolate Chips
Lastly, I fold in 2 cups of semisweet chocolate chips using a rubber spatula, ensuring they are evenly distributed throughout the dough.
Cook
- Scoop the Dough
I use a cookie scoop to portion out dough into even-sized balls, about 2 tablespoons each, and place them evenly spaced on the prepared baking sheets.
- Bake the Cookies
I bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
- Monitor Baking
To ensure even baking, I rotate the baking sheets halfway through the baking time.
- Check for Doneness
For accuracy, I insert an oven thermometer probe into the center of a cookie. The internal temperature should reach 200°F (93°C).
Assemble
- Cool on Sheets
Once baked, I let the cookies cool on the baking sheets for about 5 minutes to set.
- Transfer to Cooling Racks
Using a spatula, I carefully transfer the cookies to cooling racks, allowing them to cool completely and develop their chewy texture.
Make-Ahead Instructions
Preparing Gideon’s Bakehouse copycat cookies ahead of time can save you time and ensure you always have delicious treats on hand. Here’s how I make my cookie dough ahead of time for maximum freshness and convenience:
- Prepare the Dough:
- Follow the recipe steps up to the point of scooping the dough. Ensure all ingredients are well incorporated for the best texture.
- Portion the Dough:
- Use a cookie scoop to divide the dough into uniform portions. This ensures consistent cookie sizes and baking times.
- Pre-Freeze the Dough:
- Place the scooped dough portions on a baking sheet lined with parchment paper.
- Freeze the dough until solid, usually about 1-2 hours. This prevents the dough from sticking together.
- Store the Dough:
- Transfer the frozen dough portions into a freezer-safe zip-top bag or airtight container.
- Label the container with the date and type of cookies.
- Freezing Duration:
| Storage Method | Duration |
|---|---|
| Frozen Dough Portions | Up to 3 months |
| Baked Cookies | Up to 2 weeks |
- Baking from Frozen:
- When ready to bake, preheat your oven to 350°F (175°C).
- Place the frozen dough portions on a prepared baking sheet, spacing them evenly.
- Bake for an additional 2-3 minutes longer than the original baking time to account for the frozen state.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
- Refrigerating the Dough:
- Alternatively, you can refrigerate the dough for up to 3 days before baking.
- Let the refrigerated dough sit at room temperature for about 10 minutes before scooping and baking for even results.
By following these make-ahead steps, you can enjoy freshly baked Gideon’s Bakehouse style cookies anytime without the hassle of starting from scratch.
Storage
Proper storage is key to maintaining the freshness and deliciousness of your Gideon’s Bakehouse copycat cookies. Here’s how I ensure my cookies stay perfect:
Storing Baked Cookies
- Cool Completely: Allow the cookies to cool completely on a cooling rack. This prevents them from becoming soggy.
- Use Airtight Containers: Transfer the cooled cookies to an airtight container. I usually layer them with parchment paper to avoid sticking.
- Environment: Store the containers in a cool, dry place away from direct sunlight.
- Shelf Life: Baked cookies stay fresh for up to one week when stored properly.
Freezing Cookie Dough
- Portion the Dough: Scoop the cookie dough into individual portions using a cookie scoop.
- Pre-Freeze: Place the dough portions on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.
- Store in Freezer Bags: Transfer the frozen dough balls to a freezer-safe bag, removing as much air as possible to prevent freezer burn.
- Label and Date: Label the bag with the date and type of cookies for easy reference.
- Freezer Duration: The dough can be frozen for up to three months without compromising quality.
Baking from Frozen
- No Thawing Needed: When you’re ready to bake, place the frozen dough balls directly onto a prepared baking sheet.
- Adjust Baking Time: Add an extra 2-3 minutes to the original baking time to ensure the cookies bake evenly.
- Enjoy Freshly Baked Cookies: Bake until the edges are golden and the centers are set for that perfect chewy texture.
By following these storage tips, you can enjoy freshly baked Gideon’s Bakehouse-style cookies anytime without the need to make the dough from scratch each time.
Tips And Tricks
To truly master Gideon’s Bakehouse copycat cookies, I’ve gathered some essential tips and tricks that elevate the baking process and ensure your cookies turn out perfect every time.
Use High-Quality Ingredients
I swear by using the best ingredients available. High-quality butter and chocolate chips make a noticeable difference in flavor and texture. Opt for European-style butter with a higher fat content and premium semisweet chocolate for that rich, decadent taste.
Chill the Dough
Chilling the dough for at least 24 hours enhances the flavors and improves the texture. It allows the flour to fully hydrate and the flavors to meld, resulting in cookies that are chewy with crispy edges. I typically refrigerate the dough in an airtight container overnight before baking.
Measure Ingredients Accurately
Precision is key in baking. I use a kitchen scale to measure flour and sugars for consistency. If you’re using measuring cups, spoon the flour into the cup and level it off with a knife to avoid packing, which can lead to dense cookies.
Bake at the Right Temperature
Preheating your oven to 350°F (175°C) is crucial. Using an oven thermometer helps ensure accurate temperature. Baking at the correct temperature ensures the cookies spread properly and achieve a perfect golden-brown color.
Use Parchment Paper or Silicone Mats
Lining your baking sheets with parchment paper or silicone baking mats prevents cookies from sticking and promotes even baking. I find that this step not only makes cleanup easier but also helps maintain the ideal shape and texture of the cookies.
Don’t Overmix the Dough
Overmixing can lead to tough cookies. I mix the dry and wet ingredients just until combined and then gently fold in the chocolate chips. This helps maintain a tender crumb and prevents the cookies from becoming too dense.
Scoop Even Portions
Using a cookie scoop ensures uniform cookie sizes, which promotes even baking. I typically use a 2-tablespoon scoop to portion the dough, spacing them about 2 inches apart on the baking sheet to allow for spreading.
Monitor Baking Time
Keep a close eye on your cookies as they bake. They should be lightly golden around the edges but still soft in the center. I usually start checking at the 10-minute mark and remove them from the oven when they reach the perfect doneness.
Allow Proper Cooling
Letting the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack helps them set and prevents breakage. I find that this step is essential for achieving the ideal chewy texture.
Store Correctly
To maintain freshness, store cookies in an airtight container at room temperature. I recommend placing a slice of bread in the container to keep them soft. For longer storage, freezing the dough or baked cookies ensures they stay delicious for weeks.
Experiment with Add-Ins
Feel free to customize your cookies by adding different mix-ins like nuts, dried fruit, or other types of chocolate. I often experiment with white chocolate chips or peanut butter chips to add a unique twist to the classic recipe.
By incorporating these tips and tricks into your baking routine, you’ll be able to replicate Gideon’s Bakehouse cookies with confidence and enjoy bakery-quality treats right from your home oven.
Conclusion
Baking these copycat Gideon’s Bakehouse cookies has been such a rewarding experience. I love how they turn out just as delicious as the originals right in my own kitchen. Sharing them with friends and family always brings smiles and compliments. If you’re craving those signature flavors, give this recipe a try. It’s a fun way to enjoy bakery-quality treats without leaving home. Happy baking!
