These chocolate chip cookies are very similar to the famous Gideon’s Cookies in Spring Hill, FL! They are super soft, LOADED with chocolate chips and topped with sea salt!
These cookies are the perfect leveled-up chocolate chip cookie. This copycat Gideon’s Chocolate Chip Cookie is super easy to make, and depending on the size of cookie you’d like, it will make 6-12 cookies.
Quick Tips
- Cream the cold butter and sugar well, until it is smooth (not in coarse chunks)
- Hold the balled dough in your hand and place extra chocolate chips around the cookie dough (avoiding placing too many on the bottom of the cookie to avoid the chocolate burning)
- Line your cookie sheets with parchment paper to avoid burning the chocolate chips on the bottom of the cookies (get my favorite pre-cut parchment sheets Equipment
No special equipment is needed for this recipe, just a hand or stand mixer. You will not be able to mix this dough by hand.
Ingredient Notes
You likely have all or most of these ingredients already in your pantry!
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Eggs
- All-purpose flour
- Cornstarch
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Semi-sweet and milk chocolate chips
- Ground sea salt
How to make Loaded Chocolate Chip Cookies
These cookies are put together just like any typical cookie, then are just loaded with extra chocolate chips!
- Make the cookie dough
- Ball the dough and add more chocolate chips
- Bake and add more chocolate chips plus sea salt
Make the cookie dough
First, let’s make the dough! Chop the cold butter into cubes and use a hand mixer or a stand mixer fitted with the paddle attachment to cream the butter and the sugar until it is smooth. The butter will form coarse chunks at first, then will smooth out as you continue to mix. Add the egg and vanilla extract, beat well.
In a separate bowl, whisk together the dry ingredients. Slowly add the dry ingredients to the wet ingredients. Scrape down the bowl once combined.
Mix together the semi-sweet and milk chocolate chips in a separate bowl. Add one cup of chocolate chips to the dough. Mix until combined.
Ball the dough and add more chocolate chips
If you’d like these cookies to mimic Gideon’s cookies, you can make 2-2 ½ inch dough balls (this will make approx 6 cookies). The cookies will be about the size of your palm! If you’d like smaller cookies, make 1-1 ½ inch dough balls, which will make approximately 12 cookies.
After you’ve balled the dough, place additional chocolate chips throughout the dough ball (pictured below). Hold the dough in your hand and press the chocolate chips lightly into the dough. Avoid placing additional chocolate chips on the bottom of the cookie to avoid burning.
Bake and add more chocolate chips plus sea salt
Place the cookies on a lined cookie sheet (get my favorite pre-cut parchment paper
Variations/substitions
Try making these cookies in different ways to fit your taste!
- Add different types of baking chips as well! i.e. butterscotch, peanut butter, white and dark chocolate chips
- Add chopped walnuts or pecans to the dough and topping
- Substitute cake flour using a 1:1 ratio if desired. Remove the cornstarch if you do!
FAQs
Does my butter need to be cold?
Using butter that came straight from the fridge is ideal for this recipe since it will help in creating a crisper, more ‘cake-y’ cookie that holds the chocolate chips well. Cold butter helps the cookie maintain its structure and spread less when baked. Since the butter is colder, make sure to cream the butter and sugar well! You will need to have the mixer on high for 1-2 minutes to achieve the smooth texture.
Can I use just one type of chocolate chip? Or use more than two kinds?
Absolutely! The type of chocolate chips that you use is a matter of personal preference. Gideon’s cookies use semi-sweet/dark and milk chocolate, so I followed suit. See above for additional substitution ideas!
Try some of my other favorite cookie recipes!
- Andes Mint Thumbprint Cookies
- Chocolate-Filled Peanut Butter S’mores Cookies
- Caramel-Filled White Chocolate Pumpkin Cookies
- Peanut Butter Blossoms
Loaded Chocolate Chip Cookies
These chocolate chip cookies are very similar to the famous Gideon's Cookies in Spring Hill, FL! They are super big, super soft, LOADED with chocolate chips and topped with sea salt.Ingredients
Method
To make the cookie dough- Preheat the oven to 350 degrees.
- Cube the butter into 1 cm pieces.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the butter and sugar. Cream on high for 1-2 minutes, or until the mixture is smooth.
- Add in the egg and vanilla extract. Mix until combined.
- In a separate bowl, whisk together dry ingredients (flour, corn starch, salt, baking powder, baking soda).
- Add the dry ingredients to the wet ingredients in 2-3 portions. Mix until well combined, then scrape down the bowl once complete.
- Mix together the semi-sweet chocolate chips and the milk chocolate chips in a separate bowl.
- Add 1 cup of the chocolate chip mixture to the dough. Mix until combined.
- Line a cookie sheet with parchment paper, set aside.
- Roll the dough into 2-2½ inch dough balls. Gently press additional chocolate chips throughout the balled dough (avoid placing additional chocolate chips on the bottom of the cookie).
- Place the dough on the lined cookie sheet, leaving 1-2 inches between each cookie.
- Bake for 12-15 minutes or until the edges just begin to brown.
- Add more chocolate chips to the cookies immediately after taking them out of the oven, filling in any empty spaces that appeared when the cookies baked.
- Sprinkle with coarse sea salt and allow them to cool on the cookie sheet or on a cooling rack.
Megan says
A fun receipe to “upgrade” your chocolate chip cookie! We love the way the two chocolates compliment each other. Go easy on the sea salt, just a dusting will do!