The ULTIMATE Chocolate Chip Cookies are here! These are my version of the famous Gideon’s Bakehouse Chocolate Chip Cookies and I think I got it pretty close! I have packed as much chocolate into and on top of these buttery, soft cookies are possible!
Looking for a more classic version? Try my favorite Chocolate Chip Cookie Recipe!
Table of Contents
- These are the ULTIMATE Chocolate Chip Cookies!
- The Most Chocolate EVER is Packed Into These Cookies!
- Use a Combo Of Your Favorite Chocolate Chips!
- Tips When Making These Ultimate Chocolate Chip Cookies…
- Why Do You Bake These At Such A High Temperature?
- How To Store Chocolate Chip Cookies…
- Looking For More Chocolate Chip Cookie Recipes? Here Are A Few You Might Like:
- Get the Recipe
This crazy chocolate-packed recipe was inspired by a cookie I’ve had in Walt Disney World. They sell them at a place called The Polite Pig in Disney Springs, but they are from a bakery called Gideon’s Bakehouse. From what I understand they get a delivery everyday from the bakery and they sell out IMMEDIATELY! You have to get there soon after they receive their delivery or you won’t stand a chance of getting one. They’re rated the best chocolate chip cookie in Orlando…and maybe the entire state. I’ve never been to Gideon’s where they make them fresh, but I plan on getting there soon!
I would love to be able to order online and have them shipped to me, but at this time they don’t seem to be offering that option.
So I decided to create my own version at home! The cookie recipe itself is a version of my Chocolate Chip Walnut Cookie, because I wanted them to be extra thick. But they’re covered in chips just like the ones you can get in Disney Springs.
They’re soft, almost cookie dough like on the inside, covered in rich and creamy chocolate chips!
Here’s the deal, besides being insanely delicious, these beauties are a showstopper of a cookie! Covering them in chocolate chips before you bake them ensures the maximum chocolate in every bite!
I bake chocolate chips into the cookie dough as well, but less than a traditional chocolate chip cookie because there are so many on the outside!
Use a Combo Of Your Favorite Chocolate Chips!
You can get creative with your favorite chocolates, brands, etc. You could absolutely mix some white chocolate chips into the mix as well!
For this recipe I use a combination of:
- Mini chocolate chips
- Semi-sweet chocolate chips
- Milk chocolate chips
- When choosing your chips I like the combination of regular sized chips and minis. I think it makes for a prettier cookie. You could also throw a few chocolate chunks into the mix as well!
- Make sure that you press the chips tightly into the dough when you’re coating them. This will ensure they stick to the cookie when it’s baked and they won’t fall off.
- Leave the bottom of the cookie chip-free. This isn’t a MUST, but it helps prevent the chips from burning on the bottom as they bake. This recipe bakes at a higher temperature so the cookies remain thick, but can also lead to the sugars in the chocolate burning more quickly.
Why Do You Bake These At Such A High Temperature?
This is to prevent a lot of spreading. I want a thick cookie to stand up to all the chocolate chip on the outside. Also, as the cookie spreads, you will get larger gaps in between the chips which you want to minimize as much as possible.
If you do get large gaps on the outside of the cookie after it bakes, just press a few chocolate chips in as soon as they come out of the oven!
I store all of my chocolate chip cookies in a zip top bag or airtight container at room temperature for about 3 days. Yes, they will still be safe to eat for a little longer, but I believe after 3 days you lose the freshness factor!
You can freeze these cookies too if you aren’t going to eat them all! Just place them in an airtight container and freeze for up to 30 days!
- Jacques Torres Chocolate Chip Cookies
- Crispy Chewy Chocolate Chip Cookies
- Soft and Chewy Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 22 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These Chocolate Chip Cookies are for the serious chocolate lover!
Ingredients
- 2 cups mini chocolate chips
- 2 cups milk chocolate chips
- 2 cups semi-sweet chocolate chips
- 1 cup cold salted butter, cubed
- 1/2 cup dark brown sugar
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3 cups all purpose flour
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl combine all of the chocolate chips. Stir to evenly mix. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and all the sugars together for 30 seconds on low speed. Turn the mixer up to medium speed and mix for 4 minutes until combined and fluffy.
- Add in the eggs, vanilla, salt, and baking soda and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- With mixer still on low, add in 1 1/2 cups of the chocolate chip mixture, mixing until incorporated.
- Using a large ( 1/4- cup) cookie scoop, portion the dough and roll it into a ball. Coat the ball with the chocolate chip mixture, leaving the bottom of the ball free from chocolate chips. Make sure the chips are pressed firmly and evenly into the dough. Place the dough balls onto the prepared baking sheet 3- inches apart. I baked 6 – 8 cookies at a time.
- Bake for 8-9 minutes, until the edges and tops are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely. If there are open gaps on the cookie after baking without chips, you can press chocolate chips into them immediately on removing from the oven.
Notes
Store airtight for 3 days for best freshness.
You can make these smaller if you prefer, but you will need to adjust the baking time down as needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 482
- Sugar: 45 g
- Sodium: 135 mg
- Fat: 25.1 g
- Carbohydrates: 62.2 g
- Protein: 6.5 g
- Cholesterol: 42.6 mg
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Recently moved from FL to NY and MISS GIDEONS SO MUCH. I was so happy to find this recipe, and it turned out great! I only had bittersweet and would love to try it with the recommended chips. I also halved it and it worked perfectly for 8 cookies. I refrigerated and then shaped and let’s just say they lost their shape… Would recommend shaping and then freezing, I did 55g balls. Thank you for the taste of home!
Thank you for your comment! I need to get myself back to Florida to their new shop in Disney Springs!
The store at Disney Springs is amazing!
I don’t live close to a Gideon’s Bake Shop so finding this recipe was a delicious adventure in cookie making!! Note: make sure your dough is cold-cold-cold!! Using the cold butter and then refrigerate before you bake (5-10min) I chose to live dangerously and coat the entire ball of dough in decadent chocolate! Is it messy—YEP! Are they delicious…you decide! Have fun with different nuts and chips!!
LOVE the pictures and thank you for your review!!
Why kosher salt? Couldn’t I use sea salt? It’s all I have on hand. Also, I don’t have a stand mixer…will I still be able to mix these with a hand mixer? I want to make these as part of my Christmas cookie gifts.
Yes, you can se sea salt 🙂
Would love to join your group
You can create an account her eon my site and save your favorites, or I have a baking group on facebook! Here’s the link to that: https://www.facebook.com/groups/cookiesandcups/
These are delicious! I added some chopped nuts and dried cranberries to mix things up. Now to hide them from the kids!
great addition ideas!
Hi can I use the dark chocolate couverture Coin instead OF chips? 😉
I don’t have any dark brown sugar. Could I just use a cup of light brown sugar instead of half a cup of each?
Yes you can!
I’m going to make these right away. They are so decedent. I cant wait to take my first bite.
And if you are a baker, you will have everything you need in your pantry. Like me !!
It says cold butter. Does the mixer have a hard time with that? Or should it be softened butter?
The stand mixer works fine!
I would say softened butter. Otherwise the sugars won’t mix well. You’ll end up with clumps of butter. And your dough won’t bake right.
Part of the method of this recipe, and a few other thick cookie recipes on my site, I like to use cold, cubed butter. The butter and sugars mix together fine when using your stand mixer. Using the cold butter keeps the dough on the cooler side, which aids in preserving the thickness of the cookie with less spreading!
I don’t have a stand mixer. Should I soften the butter a bit?
If you are using a hand mixer it should be fine. I don’t think you could make these cookies as written if mixing by hand. Starting with cold butter really aids in the thickness of these cookies.
These look delicious. I am concerned with the bake time though. 8-9 minutes doesn’t seem sufficient for that size cookie. Most of my larger cookies, that size, bake about 16+ minutes to make sure the inside is up to the temperature to safely cook the eggs and flour.
These are baked at a higher temp, which essentially “sears” the outside, preventing a lot of spreading, while browning the tops and bottoms. The inside will stay gooey.
Hello! Interested to bake these! May I know what temperature? I think I missed it in the recipe. Thanks
Step 1 in the recipe instructions 🙂