Description
Try the Gideon’s Cookie Recipe! Make soft, chewy cookies at home that taste just like the famous ones. Perfect for cookie lovers everywhere!
Ingredients
Scale
- 2(2 sticks) salted butter
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons high-quality vanilla extract
- 1 3/4 grams all-purpose flour
- 1 2/3 cups grams cake or pastry flour
- 1/3 cup rye flour
- 2 teaspoons kosher salt (use your preferred brand)
- 2 teaspoons baking powder
- 2.3 ounces 70% dark chocolate (chopped, about half a bar)
- 4.9 ounces mini semi-sweet chocolate chips
- 4.9 ounces large milk chocolate chips
- Flakey sea salt for finishing
Instructions
- To prepare the dough, start a day before you plan to bake.
- Split the butter in half. Brown one portion of the butter in a small saucepan and add the other half to a stand mixer. Transfer the browned butter to a small bowl and whisk quickly to cool it.
- Add both sugars to the stand mixer and mix on medium speed to create a coarse mixture.
- Incorporate the mostly cooled brown butter and beat until the mixture is smooth and fluffy, about 3-4 minutes on medium.
- Add the vanilla and eggs, then beat on medium-high until the dough is very fluffy and smooth, about 2-3 minutes more.
- Add the flours, salt, and baking powder into the stand mixer. Mix on the lowest setting until the dough is just combined.
- Add the chopped 70% chocolate and stir until just combined.
- Place the two types of chocolate chips in a small bowl.
- Use a kitchen scale to divide the dough into 6 portions, each weighing a little over 6 ounces.
- Dip the tops of the cookies into the chocolate chips, pressing any chocolate chips into crevices. Be mindful not to place chips too close to the bottom of the cookies to prevent melting onto the pan.
- Arrange the cookies on a parchment-lined baking sheet and freeze for 12-24 hours, with 24 hours being preferable.
- When ready to bake, preheat the oven to 450°F and position a rack in the top center of the oven.
- Bake the cookies two at a time for 8-11 minutes, or until the bottoms are golden but the tops are not scorched.
- Remove from the oven and use any utensil to gently shape the edges into perfect circles, although most won’t need much adjustment.
- Sprinkle the tops of each cookie with flaky salt and let the cookies come to room temperature.
- Transfer the cookies to the fridge to cool for an additional 2 hours, enhancing the flavor and helping them set.
- When ready to enjoy, allow the cookies to return to room temperature or keep them cool and serve!
Notes
- Use high-quality chocolate for the best flavor in your cookies.
- Ensure the butter is at room temperature for the cookie dough.
- The freezing step is essential for better texture and flavor. Don’t skip it!
- You can adjust the amount of salt based on your preference.
- These cookies are best enjoyed with a glass of milk.
- Store any leftover cookies in an airtight container to maintain their freshness.
Nutrition
- Serving Size: 1
- Calories: 411kcal
- Sugar: 30.1g
- Sodium: 575mg
- Fat: 24g
- Saturated Fat: 14.6g
- Carbohydrates: 47.7g
- Fiber: 4g
- Protein: 4.9g
- Cholesterol: 76mg