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These giant chocolate chip covered cookies are inspired by the Gideon’s Bakehouse Original Chocolate Chip and they do not disappoint!
Giant cookies the size of your palm rolled all over in semi-sweet chocolate chips? Swoon! And when you’re done recover with a few bites of rocky road cheesecake or homemade chocolate cake. (We were going for the chocolate theme, right?).
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Giant Chocolate Chip Covered Cookies – Gideon’s Bakehouse Copycat Recipe
Chocolate Chip Covered Cookies (Gideon’s Bakehouse Copycat)
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Giant Chocolate Chip Covered Cookie Ingredients
- Butter – Unsalted, softened to room temperature.
- Sugar – Light brown sugar and white granulated sugar.
- Egg – Large.
- Vanilla – Real vanilla extract.
- Flour – All purpose flour. Make sure you’re not using cake flour or self rising flour, they are not interchangeable.
- Salt – Just a pinch. (Alternatively you can use salted butter and skip the addition of salt).
- Baking powder – For leavening.
- Chocolate chips – We prefer semi-sweet for this recipe, but you could also use milk chocolate chips.
Setting up your ingredients ahead of time always makes things go more smoothly.
How do you make giant chocolate chip covered cookies? (step-by-step)
⭐ First, in a large bowl, cream together butter and sugars with an electric mixer until fluffy. Beat in egg and vanilla.
⭐ Next add flour, baking powder, and salt. Mix until just combined, dough will be crumbly.
⭐ Then, stir in chocolate chips and divide dough into 6 portions. Form each portion into a ball and press remaining chocolate chips all over the sides and tops of cookies.
⭐ Finally, chill in the refrigerator, then bake until just done. Cool on a wire rack.
Preparation
Can you make giant chocolate chip covered cookies ahead of time?
Yes! You can make and bake the cookies a few days ahead, or prep by making the dough in advance and keeping it in the refrigerator or freezer until ready to bake.
What kind of chocolate for chocolate chip covered cookies?
We are partial to semi-sweet, but you could absolutely use milk chocolate or even dark chocolate.
You could also get crazy and try white chocolate, butterscotch, or cinnamon chips!
Do I put the chocolate chips on before or after baking?
You’ll want to roll the dough in chocolate chips before baking so they stick to the cookie. If you have any bare spots after baking, you can press some into the still warm dough to cover the spot.
Do chocolate chips melt in the oven?
They will get soft and if you touch them straight out of the oven, they will spread, but if you leave the chocolate chips be while cooling, they will hold their shape.
Cover completely with chocolate chips!
Leftovers and storage
How long do chocolate chip covered cookies last?
These will keep 3 – 4 days in a sealed container at room temperature, up to a week in the refrigerator or longer in the freezer.
Can you freeze giant chocolate chip covered cookies?
Yes! To freeze the baked cookies, allow them to cool completely then store in a freezer safe air-tight container for up to 3 months. Thaw overnight in the refrigerator or on the counter at room temperature.
To freeze the dough, form into balls and roll in dough, then place in a freezer safe airtight container and separate layers with parchment paper.
Allow them to cool about 5 minutes on the pan and then transfer to a wire rack to finish cooling.
Tips, tricks, and frequently asked questions
🤍 Don’t skip the chocolate chips on the inside. They take this cookie recipe to the next level!
🔥 Make sure not to overbake. In fact, these cookies should be just slightly under-baked so they stay soft and chewy on the inside.
🍪 Roll the whole cookie in chocolate chips (top and sides), don’t just decorate the top. Give them all the chocolatey goodness!
🧈 Bake on a lined baking sheet (with a silicone mat or parchment paper) or use a well greased cookie sheet (I prefer silpat!) to make sure the cookies don’t stick.
These are about the size of a child’s face. They’re huge!
What to eat with Gideon’s Bakehouse chocolate chip cookies (serving suggestions)
If you’re not enjoying these with a cold glass of milk, I’m not sure we can even be friends! Kidding, coffee is totally acceptable too.
In all seriousness though, these are great after a classic club sandwich or cobb salad. Yum!
The chips will keep their form unless you bump them like I did. Oops!
More amazing cookie recipes
- Edible cookie dough
- Red velvet cake mix cookies
- Snickerdoodles recipe
- Giant sprinkle cookies
- Lemon pudding cookies
- See all our cookie recipes!
Other delicious recipes with chocolate chips
- Peanut butter granola with chocolate chips
- Chocolate chip pancakes
- Chocolate chip cookies
- Chocolate chip banana bread
- Chocolate pastry recipe
- See all our chocolatey recipes!
These are inspired by Gideon’s Bakehouse. We have one near us in Disney Springs.
Tools we love
- Copper baking sheet – These baking sheets are just gorgeous!
- Silicone baking mats– These are a must have when baking cookies. Nothing sticks!
😍😍😍
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How to Make Copycat Gideon’s Bakehouse Chocolate Chip Covered Cookies
Chocolate Chip Covered Cookies (Gideon's Bakehouse Copycat)
These giant chocolate chip covered cookies are inspired by the Gideon's Bakehouse Original Chocolate Chip and they do not disappoint!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Covered Cookies (Gideon's Bakehouse Copycat)
Prep Time: 10 minutes minutes
Cook Time: 18 minutes minutes
Chill time: 30 minutes minutes
Servings: 6
Calories: 386kcal
Author: April Woods
Ingredients
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- ¼ cup granulated white sugar
- 1 large egg
- 1 teaspoon real vanilla extract
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 cups semi-sweet chocolate chips
Instructions
In a large bowl, using an electric mixer, cream together butter, white sugar, and brown sugar until fluffy. Beat in the egg and vanilla.
Add in the flour, baking powder & salt. Mix until just combined. (Dough will be very crumbly). Stir in ¼ cup of the chocolate chips.
Divide the dough into 6 equal portions and form each portion into a ball. Just until it comes together.
Press remaining chocolate chips all over the top and sides of the cookies. Chill in the refrigerator at least 30 minutes.
Bake in a preheated 375F oven for 18 minutes. (Bake until slightly undercooked, don't let them brown). Remove from oven, then place on a cooling rack after 5 minutes.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
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Nutrition
Calories: 386kcal
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Chocolate Chip Covered Cookies (Gideon’s Bakehouse Copycat)
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