Name: Gideon's Bakehouse Cookie Recipe
Prep time: 25 min
Cook time: 15 min
Ingredients: 226 grams salted butter (2 sticks – Half browned for flavor, half softened for structure.); 200 grams dark brown sugar – Adds rich molasses flavor and moisture.; 100 grams white sugar – Balances sweetness and helps cookies brown.; 2 large eggs (≈67 grams each – Provides moisture and binds ingredients.); 8 grams high-quality vanilla extract (2 tsp – Essential for signature vanilla richness.); 220 grams all-purpose flour – Builds structure with gluten.; 200 grams cake or pastry flour – Keeps cookies tender and tall.; 40 grams rye flour – Adds subtle nuttiness and depth of flavor.; 7 grams Diamond Crystal kosher salt (2 tsp – Enhances all other flavors.); 8 grams baking powder (2 tsp – Helps cookies rise without being cakey.); 65 grams 70% chocolate (1/2 bar, chopped – For pockets of rich, melty chocolate.)

Jump to Recipe Print Recipe

I finally tried making Gideon’s Bakehouse Cookie Recipe at home, and wow—what a journey! After carefully following the steps and tasting these rich, chocolate-packed treats, I can honestly say they’re worth every minute of effort.

I loved how the cookies stayed thick, soft, and slightly gooey in the center while perfectly crisp on the edges. Every bite reminded me why this bakery has such a cult following.

I can’t wait to share this copycat recipe so you can recreate the magic in your own kitchen. You can also enjoy a Chocolate Covered Almond Clusters Recipe as another chocolatey treat to pair with these cookies.

Ingredients for Gideon’s Bakehouse Cookie Recipe

Here’s everything you need to make these indulgent cookies perfectly:

226 grams salted butter (2 sticks) – Half browned for flavor, half softened for structure.
200 grams dark brown sugar – Adds rich molasses flavor and moisture.
100 grams white sugar – Balances sweetness and helps cookies brown.
2 large eggs (≈67 grams each) – Provides moisture and binds ingredients.
8 grams high-quality vanilla extract (2 tsp) – Essential for signature vanilla richness.
220 grams all-purpose flour – Builds structure with gluten.
200 grams cake or pastry flour – Keeps cookies tender and tall.
40 grams rye flour – Adds subtle nuttiness and depth of flavor.
7 grams Diamond Crystal kosher salt (2 tsp) – Enhances all other flavors.
8 grams baking powder (2 tsp) – Helps cookies rise without being cakey.
65 grams 70% chocolate (1/2 bar, chopped) – For pockets of rich, melty chocolate.

Note: several servings

Variations

To customize these cookies, you can swap ingredients or add extras:

Use coconut oil or vegan butter for a dairy-free version.
Swap sugar with coconut sugar or monk fruit for sugar-free cookies.
Mix in nuts, toffee bits, or caramel chunks for extra flavor. You might also try a Strawberry Rhubarb Crisp Recipe as a fruity complement to these rich cookies.
Add espresso powder for a subtle coffee kick that deepens chocolate flavor.

Cooking Time

Prep Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes

Equipment You Need

Mixing bowls – For combining wet and dry ingredients.
Stand mixer or hand mixer – Helps cream butter and sugar efficiently.
Baking sheets – For even cookie baking.
Parchment paper or silicone mat – Prevents sticking and promotes even browning.
Measuring cups and kitchen scale – Ensures accurate ingredient amounts.

How to Make Gideon’s Bakehouse Cookie

Preparing the Brown Butter

Start by browning half of the butter until it smells nutty and golden. Keep the other half softened for creaming with sugar. This combo creates depth of flavor and the perfect cookie texture.

Mixing the Dough

Cream the softened butter with dark brown and white sugar until fluffy. Add eggs and vanilla, then gradually fold in all flours, salt, baking powder, and chocolate pieces. The dough should be thick and rich.

Chilling the Dough

Chill the dough using the double-chill method: first for 1–2 hours, then scoop into balls and chill again before baking. This prevents spreading and gives the cookies their signature height.

Baking the Cookies

Preheat oven to 350°F (175°C). Place cookie dough balls on a lined baking sheet and bake for 12–15 minutes. The edges should be golden while the center stays soft and tender.

Additional Tips for Making this Recipe Better

I always weigh my flour and butter for consistent results.
I use a mix of chocolate chunks and chips for texture contrast.
I sprinkle a little flaky sea salt on top before baking—it’s a game-changer.
I let cookies rest on the sheet for a few minutes after baking to firm up.

How to Serve Gideon’s Bakehouse Cookie Recipe

These cookies shine on their own, but here’s how I like to serve them:

Serve warm with a scoop of vanilla ice cream for a decadent treat.
Arrange on a cake stand for parties to make a beautiful display.
Sprinkle extra chocolate chips or sea salt on top for visual appeal.

Nutritional Information

Here’s what I found per cookie (approximate):

Calories: 350 – A rich, satisfying treat.
Protein: 5g – Thanks to eggs and flour.
Carbohydrates: 45g – Sweet and indulgent.
Fat: 18g – From butter and chocolate, gives that soft texture.

Make Ahead and Storage

Storing: Keep baked cookies in an airtight container at room temperature for up to 4 days. They stay soft if stored properly.

Freezing: You can freeze cookie dough balls for up to 3 months. Bake directly from frozen, adding a minute or two to the cooking time.

Reheating: Warm baked cookies in the microwave for 10–15 seconds or oven for 3–5 minutes for that fresh-baked taste.

Why You’ll Love This Recipe

These cookies aren’t just tasty—they’re a whole experience:

Thick and chewy – Perfectly soft in the center while crisp on the edges.
Flavorful – Brown butter, rye flour, and chocolate create layers of taste.
Customizable – Easy to make dairy-free, sugar-free, or with added mix-ins.
Easy to bake at home – With clear steps, even beginners succeed.
Impressive size – Half-pound cookies make a statement on any dessert table.

Making Gideon’s Bakehouse cookies at home has been a delightful journey for me. With a few simple steps and the right ingredients, you can recreate these bakery-style treats in your own kitchen. I promise, the first bite will make all the effort worthwhile.

Ash Tyrrell