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Gideon's Bakehouse Cookie Recipe
Ash Tyrrell

Gideon's Bakehouse Cookie Recipe

I finally tried making Gideon's Bakehouse cookies 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.
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Prep Time 25 minutes
Cook Time 15 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.