Description
Gideon’s Bakehouse Cookie Recipe delivers large, chewy, and flavorful cookies loaded with a variety of chocolate chips and chunks. These cookies boast a perfectly crisp exterior thanks to a sugar coating and a soft, tender center enhanced by cornstarch. Ideal for chocolate lovers seeking a bakery-style treat at home.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons cornstarch
Wet Ingredients
- 1 ¼ cups unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Chocolate Mix
- 2 ½ cups semi-sweet chocolate chips
- 1 cup dark chocolate chunks (or roughly chopped dark chocolate)
- 1 cup milk chocolate chips (optional for a softer flavor)
For Coating
- ¼ cup granulated sugar (for rolling cookies before baking)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch until well combined, then set aside.
- Cream Butter and Sugars: In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in vanilla extract thoroughly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
- Fold in Chocolate: Gently fold in the semi-sweet chocolate chips, dark chocolate chunks, and milk chocolate chips, distributing them evenly throughout the dough.
- Form and Roll Dough Balls: Scoop roughly 3 tablespoons of dough per cookie, roll into balls, then coat each ball in granulated sugar to add a sweet, crisp finish.
- Arrange on Baking Sheet: Place the dough balls spaced about 2 inches apart on the prepared baking sheet to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes until edges are golden and centers remain slightly soft. The cookies will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, use the optional milk chocolate chips or increase cornstarch slightly.
- Rolling cookies in sugar before baking adds a crisp, sweet crust on the outside.
- Do not overmix the dough once dry ingredients are added to maintain a tender texture.
- Spacing cookies 2 inches apart prevents them from merging as they spread during baking.
- Cookies continue to set after removal from the oven, so do not overbake to keep them chewy.
