Gideons Inspired thick Chocolate Chip Cookies
Oversized bakery style cookies packed with chocolate chips and a dense, rich center. Inspired by famous Gideon's bakehouse cookies, these are thick, indulgent, and perfect for serious cookie lovers.
Servings: 8
Ingredients
- 1 Cup Butter Softened
- 1 Cup Brown Sugar 213g
- ½ Cup Granulated Sugar 100g
- 2 Eggs Large
- 2 teaspoons Vanilla Extract
- 1 ½ Cup Cake Flour 180g
- 1 ½ Cup Bread Flour 180g
- 1 Tablespoon Cornstarch
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 6 Cups Chocolate Chip Semi Sweet
- ½ teaspoon Coarse Sea Salt Garnish
Instructions
- Preheat Oven to 400 degrees
- Cream together cold butter and sugars gradually adding eggs and allowing ingredients to whip together
- Mix in vanilla extract.
- In a separate bowl combine dry ingredients of baking soda, cornstarch, salt, and flours and mix together.
- Gradually add flour mixture to creamed butter and egg mixture.
- Hand stir 2 cups of chocolate chips into cookie dough
- Form cookies into 8 balls making sure each is the same size and shape.
- Carefully press remaining chocolate chips into each cookie dough ball leaving the bottom clean from chips. Chips on the bottom tend to burn.
- Allow cookie dough to chill for up to 30 minutes before baking. This helps to create a nice full cookie.
- Bake cookies at 400 degrees on cookie sheet lined with parchment paper for 10-14 minutes
- Cookies are done when edges turn golden brown. The center will be set with a very light golden color.
- Garnish Hot Cookies with a sprinkle of course sea salt.
- Allow cookies to cool for a few minutes before moving to cooling rack.
- Store Cookies in sealed container for up to 1 week. Best if enjoyed within 2-3 days.
- Freeze: Cookies can be frozen for up to 3 months
Notes
How to Store:
Store cooled cookies in sealed container for up to a week. Best if enjoyed within 2-3 Days.
Freeze Cookies for up to 3 months.
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