How to Make a Gideon’s Bakehouse Cookie (Copycat Recipe)
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- Опубліковано 23 січ 2022
- Jump to recipe » marleysmenu.com/gideons-bakeh...
If you’ve ever tried a chocolate chip cookie from Gideon’s Bakehouse, you know the magic of biting into one. It’s the perfect balance of sweet, salt, and chocolate. The just-baked soft interior is enveloped by a generous amount of high-quality chocolate, making each bite an experience.
So I just had to make a copycat so those who don't live near a Gideon's Bakehouse - or who want to try and make their own! - can enjoy too.
For the full Copycat Gideon’s Bakehouse Cookie Recipe recipe, including ingredient amounts, detailed instructions, as well as tips and tricks, please visit our recipe page on Marley's Menu: marleysmenu.com/gideons-bakeh...
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Made your latest up to date recipe of this. Very good! Super rich! I didn't get a chance to get a real Gideon cookie because the wait was too long so I wanted to try this. Honestly I may not put many chips on top next time because the cookie itself is so good! Goin in the recipe book.😊
always an honor to make the home recipe book!! so glad you enjoyed (and saved yourself an hour long line haha!)
I have to try this! We just went to Disney and gideons had a giant line outside. I didn’t wait, but now I wish I would have 😂😂
Haha! That was definitely one of the reasons I had to make a copy 😂 The real thing is so so good, but skipping the line is always great!!
@@MarleysMenu yes! I told my kids when I hit it big as a food blogger, they will just let us in 🤪🤪🤪
Good one very easy and simple recipe!
Thank you Nailia! I hope you enjoy it if you make it!
I've made one of the other copycat recipes for this, and after taste testing the original this weekend, I think your recipe is missing one ingredient - maple syrup. There's just a hint of it in Gideon's, and the other recipe I used had it and it came very close to the original.
interesting! I tried with maple syrup but the I didn't feel the consistency was right. let me know if you try my one!!
centers of cookies look different. you didnt chill your dough before baking
What’s the difference between mixing the butter sugar eggs until smooth and how you do it which is still crumbly? I baked these and pieces are breaking apart during baking. Also when I did 325 it barely baked
Hi Eli!
When you beat the butter and sugar together it’s called creaming it. It will actually aerate the butter and make the perfect base for the dough. Over eating the eggs can cause crumbling. They should be underbaked when you take them out of the oven. Once they cool completely, they will be super soft and chewy!
Yours looks better!
oh wow, too kind! I have to say, I am very proud of them (and not at all upset about the amount of taste testing I had to do, haha!)
This is a different recipe than the one I printed from your website. Which one is better? I’m already elbows deep into the one I printed.
Hi Kim - looks like one on the website is more recent, I would go with that one
@@robhills85 thank you so much for your reply!