Go Back Email Link
+ servings
Print Recipe
5 from 6 votes

Gideon's Bakehouse Chocolate Chip Cookies

large half cup cookies fully loaded with chocolate chips
Prep Time20 mins
Cook Time13 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Servings: 5
Calories: 847kcal
Author: Cari


  • ½ cup stick salted butter
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1 ½ cup all-purpose flour
  • 2 tablespoons instant vanilla pudding mix
  • ½ teaspoon baking soda
  • ½ teaspoon corn starch
  • ¼ teaspoon kosher salt
  • 2 cups dark 60% cocoa chocolate chips separated
  • ½ cup of mini chocolate chips
  • 1 tablespoon of large sugar crystals


  • Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
  • Place butter into a small saucepan over medium heat. Swirl and heat until deep golden brown. Remove heat and allow to cool for 5 minutes.
  • Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add egg and vanilla beating to combine. Add your flour, pudding mix, baking soda, corn starch, salt and 1.5 cups of dark chocolate chips. Mix on low until just combined.
  • Place the remaining ½ cup of chocolate chips and ½ cup of mini chocolate chip on a plate.
  • Using a 4oz ice cream scoop or your ½ cup dry measuring cup, scoop out a ½ cup of cookie dough.
  • Grab your cookie dough ball and press it into the plate filled with chocolate chips. Be sure to press all those chocolate chips into the top and sides of the cookie.
  • Be sure not to press any chips onto the bottom of the cookie.
  • Sprinkle about 1 teaspoon of crystal sugar over each cookie.
  • Place the cookies in the freezer for 15 minutes then bake for 13 minutes


Want a little salty with your sweet? Opt for flakey sea salt instead of sugar crystals for the cookies' final touch
Feeling nutty? swap ¾ of the chocolate chips for your choice of nut!
I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:
  1. Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
  2. Chill the scooped cookie dough balls in the freezer for 20 minutes.
  3. Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
  4. Place the freeze cookie dough for up to 2 months.
  5. When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.
To store your baked cookies, place them in an airtight container. They will keep at room temperature for upto 3 days.


Serving: 1cookie | Calories: 847kcal | Carbohydrates: 107g | Protein: 11g | Fat: 42g | Saturated Fat: 33g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 362mg | Potassium: 545mg | Fiber: 4g | Sugar: 61g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 3mg