Copycat Recipe! Giant Chocolate Chip Covered Cookies

If you have been to Disney Springs at all this year, then you know about the frenzy that is Gideon’s Bakehouse. People wait HOURS for their opportunity to go inside and purchase their oversized cookies and cold brew. Well, if you don’t want to wait or you’re not at Disney, you can make similar cookies at home! Delish put out a copycat recipe that we can’t wait to try! Here’s what they recently published!


We’ve written tons of chocolate chip cookie recipes—chewy, crispy, fudgy, super-size, brown butter, you name it. But it’s safe to say these are the chippiest.

Inspired by the new Gideon’s Bakehouse at Disney World, we pack ½ cup of chips on the outside of each cookie. (There are more chocolate chips inside the cookie, too!) But don’t worry—the semisweet morsels are more than just for show. The cookies themselves are incredibly delicious. Freeze the scooped dough to ensure the insides stay chewy and slightly gooey while the edges get browned and crispy.

We highly recommend you add these 6-ounce wonders to your cookie repertoire. Made them already? Let us know how they came out in the comments below!

3/4 c. plus 1 tablespoon all-purpose flour
3/4 c. plus 1 tablespoon cake flour
1 tsp. baking powder
1/4 tsp. kosher salt
1/2 c. (1 stick) cold butter, cubed
1/3 c. granulated sugar
1/3 c. brown sugar
large egg, plus one large egg yolk
1/2 tsp. pure vanilla extract
3 1/2 c. plus 2 tablespoons chocolate chips, separated
Flaky sea salt
  1. Line a large baking sheet with parchment paper and clear room for baking sheet in freezer. In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, and salt.
  2. In the bowl of a stand mixer with the paddle attachment on low speed, cream cold butter until it begins to lose its shape, 30 to 40 seconds. Add sugar and brown sugar and continue to cream for 60 seconds more, until no large butter pieces remain.
  3. Add egg, egg yolk, and vanilla extract and beat until incorporated. Gradually add flour mixture and beat to combine. When a dough has formed, add in 1½ cups of chocolate chips and beat just long enough to distribute the chips.
  4. In a medium bowl, add the remaining 2 cups of chocolate chips. Portion large balls of dough, about 6 ounces (or ¾ cup) each. One by one, roll each ball in the bowl of chips, leaving the bottom bare. Lightly press chocolate chips into each dough ball and fill any large gaps with more chocolate chips.
  5. Place balls of dough on prepared baking sheet and freeze for 90 minutes. When nearing the end of the 90 minutes, preheat oven to 375ºF. Before baking, sprinkle each cookie with a pinch of flaky salt, then pile ½ tablespoon of chocolate chips on top of each ball of dough.
  6. Bake until cookies are golden around edges but still pale in center, 25 to 30 minutes. Let cookies cool completely  before serving.
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Michele Atwood is the Owner/Editor of The Main Street Mouse and it’s subsidiaries and author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?” Michele also contributes Disney news to the Joe Kelley Morning Show on 107.3 WDBO in Orlando. She and her family made the move from Michigan to the Orlando area to pursue their Disney dreams. Michele is a life long Disney fan, and has two sons who have followed suit, each going on their first Disney trip before their first birthday’s. Part of the goal Michele has for The Main Street Mouse is not only to keep members informed, but to create somewhat of a Disney Family by relating to others through personal experiences and opinions. Also, Michele is making it a priority to share stories of inspiration and hope to other Disney Fans in an effort to share the Magic and hopefully make a difference in the lives of others. ~ I enjoy writing personal perspective blogs, doing TMSM Meet Ups for our readers, and keeping the constant interaction going with others, sharing the Disney Magic to people when they can’t be at their Happy Place.

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