Copycat Gideon’s Bakehouse Cookies

These ultimate chocolate chip cookies are an at home version of Gideon’s Bakehouse cookies.  These amazing cookies are as big as your face, and SO good!  You will definitely need some milk or coffee with these!

Gideon’s Bakehouse is one of the newest locations to open at Disney Springs. If you are looking for the ultimate cookie experience, you want to visit Gideon’s. Previously Gideon’s sold their cookies at The Polite Pig, but have now opened their own shop in Disney Springs. They are literally a next level cookie.  This similar, at home recipe brings the giant size, chocolate chip drenched cookies to your kitchen in no time.  While it’s not “exactly” the Gideon’s experience, it is as close as I can get right now in Central Ohio :). 

Gideon's Bakehouse Copycat Recipe

You can easily make these to match any party, occasion, or decor.  The key is A LOT of chocolate chips.  But, add some sprinkles, or some small colored chocolate candies, or even some peanut butter chips…and before you know it, you have amazing flavor combinations! Gideon’s also sprinkles theirs with sea salt…which I did not do this time, but I think I am going to try it next time.

I love my cookies a little underbaked, which is perfect when you are baking cookies of this size!  Packing as many chocolate chips on as you can before baking, and then adding some after, give them a richness unlike anything I’ve ever tasted.  I used a combination of milk chocolate, semi-sweet, and dark chocolate chips on these.  These cookies are not only tasty, but absolutely gorgeous.  My teenage boys kept telling me how amazing they were…and they were gone in just a few days. 

Using a traditional cookie recipe, and adding some chocolate chips in the batter before baking, really gives them extra yumminess!

Tips for Making the Best Gideon’s Bakehouse Copycat Cookies:

  • Don’t roll the dough in the chocolate chips.  You want to leave the bottom chip free so they don’t burn.  
  • Refrigerate your dough for about 10-15 minutes before baking.  They keep their shape better when baking.  
  • Press the chocolate chips in the dough before baking, and then also right after they come out.  Add more while the dough is still soft.
  • Let them cool on the pan about 3-5 minutes before removing to a cooling rack.  They are large, and may fall apart if you try to move them too soon.
  • A 1/4 cup measuring cup is the perfect size to scoop out the dough to size the cookies.
  • Baking 6-8 cookies at a time is ideal.

Ingredients for Gideon’s Bakehouse Copycat Cookies:

  • Flour
  • Sugar {light brown, dark brown, and granulated sugar}
  • Chocolate Chips {I used almost 3 bags}
  • Eggs
  • Vanilla
  • COLD butter, cut in chunks
  • Kosher Salt or Sea Salt works as well
  • Baking Soda

More of My Favorite CHOCOLATE CHIP Recipes:

Chocolate Chip Cookie Pizza

Cake Mix Chocolate Chip Cookies

Sensational Peanut Butter and Chocolate Chip Cookies

Gideons cookies

Copycat Gideon's Bakehouse Cookies

Yield: 20 cookies
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes

Packed with chocolate chips, and giant sized, these cookies are a close copycat to the Gideon's Bakehouse recipe at Disney Springs.


  • 6 Cups Chocolate Chips {use a combination of sizes and flavors for best results!}
  • 1 Cup cold butter, cubed
  • 1/2 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon baking soda
  • 3 Cups all purpose flour


Preheat your oven to 400 degrees. Line two baking sheets with parchment paper and set aside.

In a bowl, combine the chocolate chips and mix them up. Set these aside.

Using your stand mixer with the paddle attachment, add the butter and sugars. Mix well until fluffy, about 3-4 minutes.

Next, add the eggs, vanilla, salt, and baking soda. Mix until combined.

Then, add the flour until combined.

Measure 1 1/2 cups of your chocolate chip mixture and add those to the dough, mixing until just combined.

Place the dough in the refrigerator for about 5-10 minutes to chill.

Using a 1/4 cup measuring cup, scoop the dough and form into balls. Drench in the chocolate chips, and arrange on the pan for baking.

Bake for 8-9 minutes, or until the edges are brown. Cool for 2-3 minutes on the cookie sheet before moving to a rack.

Store in an airtight container.

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How would you make these look amazing?!  I think they would make amazing ice cream sandwiches, too! If you make them, please share and tag me on Instagram at @aprincessandherpirates!




  1. This isn’t a copycat recipe.
    Your recipe adds eggs, and Gideon’s Bakehouse recipe is vegan.

  2. Gideon’s own website states that their only vegan options are their cold brew coffees. Further, it states:
    All of our products contain Eggs, Dairy, Gluten, Wheat, and in some flavors, Nuts. Soy Lecithin can be found in most chocolate chips, ours included. So it would seem that Gideon’s cookies do contain egg as does this “copy cat” recipe.

    1. You are correct. Gideon’s is very clear that their baked goods do have eggs, dairy, etc in some format. They are so kind to direct guests to two other amazing bakeries that do offer vegan options. I love that they are willing to direct guests to another business that meets their dietary needs. Thank you so much for making that clear!

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