Make your own Copycat Gideon’s Bakehouse Cookie Recipe at home! Thick, chewy, loaded with chocolate, and topped with flaky sea salt.
Let me set the scene. I’m in Disney Springs, sweating in the Florida humidity, standing in what feels like an endless line for a Gideon’s Bakehouse cookie. I had seen the hype online—people raving about how these cookies were life-changing.
I was skeptical. I mean, how good can a cookie be?
Then I took my first bite. Game. Over.
It was warm, thick, and slightly gooey inside with crisp edges. The chocolate was melting everywhere, and that tiny sprinkle of salt made all the flavors pop. I had zero regrets about waiting in line.
But here’s the problem—I don’t live near a Gideon’s. And craving a $6 cookie (that I can’t just run out and grab) was torture. So, I spent weeks testing different techniques, tweaking ingredients, and eating way too many cookies.
The result? A perfect homemade version of Gideon’s Bakehouse cookies.
Why You’ll Love This Copycat Gideon’s Bakehouse Cookie Recipe?
- Thick & Bakery-Style – These cookies don’t flatten out. They stay thick, soft in the middle, and perfectly chewy.
- Triple Chocolate Overload – You get semi-sweet, milk chocolate, and mini chips in every bite.
- A Touch of Toffee – Gideon’s doesn’t do this, but trust me—it makes the cookies even better.
- Melted Butter = Ultimate Chewiness – No dry, crumbly cookies here!
- A Secret Bakery Trick – Chilling the dough overnight deepens the flavors and keeps them thick.
Ingredient Notes:
This isn’t your typical chocolate chip cookie recipe. Every ingredient has a purpose—here’s why:
- Unsalted Butter – We melt it for a richer, chewier cookie.
- Brown Sugar – More moisture, deeper flavor, and that perfect chewiness.
- Cake Flour + All-Purpose Flour – Cake flour keeps them soft and tender, while AP flour gives them structure.
- Chocolate Chips (Three Kinds!) – More variety = more chocolate pockets in every bite.
- Toffee Bits – Adds an extra caramel-like crunch that makes these even better than the original.
- Flaky Sea Salt – Don’t skip this! It balances the sweetness and makes the chocolate shine.
How To Make Copycat Gideon’s Bakehouse Cookie?
Step 1: Mix the Chocolate & Toffee
In a bowl, combine all the chocolate chips and toffee bits so they’re evenly distributed.
Step 2: Melt & Cool the Butter
Microwave the butter until just melted. Let it cool for about 10 minutes—hot butter will make your cookies greasy.
Step 3: Mix the Wet Ingredients
Stir the melted butter and brown sugar until smooth. Add the egg and vanilla extract, mixing until fully combined.
Step 4: Add the Dry Ingredients
Mix in the baking soda, baking powder, and salt. Then, gently fold in the cake flour and all-purpose flour. Don’t overmix!
Step 5: Stir in Chocolate & Toffee
Fold in 1¾ cups of the chocolate-toffee mixture, saving the rest for the topping.
Want To Save This Recipe?
Step 6: Shape the Dough Balls
Scoop ½ cup of dough per cookie—yes, these are massive. Each should weigh around 5½ ounces.
Step 7: Coat with Extra Chocolate
Press the reserved chocolate chips and toffee bits all over the dough balls.
Step 8: Chill the Dough
Cover and refrigerate for at least 45 minutes (but overnight is best!). This step intensifies the flavors and keeps the cookies thick.
Step 9: Bake to Perfection
Preheat the oven to 325°F. Place 2-3 cookies on a lined baking sheet and bake for 15-23 minutes. You’re looking for slightly golden edges with a soft center.
Step 10: The Secret Bakery Trick
As soon as the cookies come out of the oven, use a metal spatula to gently press the edges inward—this gives them that signature Gideon’s look.
Step 11: Cool & Sprinkle with Salt
Let the cookies rest for 10-15 minutes, then sprinkle with flaky sea salt while the chocolate is still warm.
Storage Options:
- Room Temperature: Store in an airtight container for 3 days.
- Refrigerator: Keeps for up to a week—just warm them up before eating!
- Freezer: Freeze raw dough balls for up to 3 months. Bake straight from frozen, adding 2-3 extra minutes to the bake time.
Variations and Substitutions:
- Dark Chocolate Lovers? Swap the milk chocolate for bittersweet chocolate.
- Nutty Twist? Add chopped pecans or walnuts.
- No Toffee? Leave it out, or swap for extra chocolate.
- Make it Gluten-Free: Use a 1:1 gluten-free flour blend instead of regular flour.
What to Serve with Copycat Gideon’s Bakehouse Cookie?
- A Cold Glass of Milk – Because, obviously.
- Vanilla Ice Cream – Make it into a cookie sandwich!
- Espresso or Coffee – The bitterness balances out the sweetness.
- Salted Caramel Drizzle – For when you want to go all out.
Frequently Asked Questions:
Why do I have to chill the dough?
It helps the butter firm up and deepens the flavors. No chilling = flat cookies.
Can I make smaller cookies?
Yes! Use a ¼ cup scoop and bake for 10-12 minutes.
Why press the edges after baking?
It gives them that thick, bakery-style look.
And there you have it—the best homemade Gideon’s Bakehouse cookies. No long lines, no expensive shipping—just pure, chocolate-loaded goodness from your own kitchen.
If you make these, I want to hear about it! Drop a comment below or tag me on social media—I need to know if you’re as obsessed with these as I am!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Gideon’s Bakehouse Cookie Recipe
Ingredients
- 8 tablespoons 1 stick unsalted butter, melted and cooled
- 1 cup light brown sugar packed
- 1 large egg
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt reduce if using table salt
- 1 cup cake flour
- 1 cup all-purpose flour
- 1 cup semi-sweet or milk chocolate chips
- 1 cup mini chocolate chips
- 1 cup Heath milk chocolate English toffee baking bits
- Flaky sea salt for garnish (optional)
Instructions
Prepare the Chocolate Mixture
- In a medium-sized mixing bowl, combine the semi-sweet chocolate chips, mini chocolate chips, and toffee baking bits. Stir well to ensure an even distribution of ingredients. Set aside.
Melt the Butter and Mix the Wet Ingredients
- In a large microwave-safe bowl, melt the butter and allow it to cool for approximately 10 minutes. This step is crucial, as incorporating butter that is too warm may result in excessive cookie spread. Once cooled, add the brown sugar and stir until fully combined. Next, add the egg and vanilla bean paste (or extract), whisking until the mixture is smooth and cohesive.
Incorporate the Dry Ingredients
- Add the baking soda, baking powder, and salt to the wet mixture, stirring thoroughly to ensure even distribution. Gradually introduce the cake flour and all-purpose flour, folding gently until just combined. The dough should be thick and slightly dense. Avoid overmixing, as this may result in a tougher texture.
Add the Chocolate and Shape the Dough
- Gently fold 1¾ cups of the prepared chocolate mixture into the cookie dough, ensuring the chocolate is evenly distributed. Using a ½ cup measuring cup, pack the dough firmly to achieve uniform portions. Alternatively, weigh each portion to approximately 155 grams (5½ ounces). This recipe yields six large cookies.
Coat the Dough Balls and Chill
- Take the remaining ¼ cup of the chocolate mixture and press it generously onto the tops and sides of each dough ball, leaving the bottoms free of chocolate to prevent burning. Arrange the cookie dough balls on a parchment-lined plate or baking sheet, then cover and refrigerate for a minimum of 45 minutes to 1 hour. For an enhanced flavor and texture, refrigerate for up to 24 hours, as done at Gideon’s Bakehouse.
Bake the Cookies
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat (do not use foil). Arrange two to three cookie dough balls per baking sheet, allowing sufficient space between them to expand. Bake for 15–23 minutes, adjusting the baking time based on desired doneness. Cookies are ready when edges are slightly golden, and the tops appear dry but not overbaked.
Final Touches and Cooling
- Immediately after removing the cookies from the oven, use the back of a metal spatula to gently press in the edges, creating a slightly rounded, bakery-style appearance. If desired, press any additional chocolate chips or toffee bits onto the surface while the cookies are still warm. Allow the cookies to cool directly on the baking sheet for 10–15 minutes before transferring them to a wire rack.
- For a salty-sweet finish, lightly sprinkle with flaky sea salt while the cookies are still warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
