Gideon’s Bakehouse Chocolate Chip Cookie Recipe

Here are the ingredients that you need to compile in order to make this recipe:

Dry ingredients:

  • 135 grams all-purpose flour about 1 cup
  • 16 grams cornstarch 2 tbsp
  • 1 tsp baking powder
  • ⅛ tsp salt

Wet ingredients:

  • 80 grams butter or plant-based butter 6 tbsp, softened
  • 20 grams vegetable shortening 1/4 cup
  • 80 grams dark brown sugar 1/2 cup packed
  • 1 tbsp maple syrup
  • 1 tbsp almond milk or any plant-based milk of choice
  • 1 tbsp vanilla extract
  • 160 grams chocolate chips about 1 cup
  • 1 tsp flakey sea salt


Here are the directions that you need to follow in order to complete this recipe:

  1. In a medium-sized bowl, whisk together all of the flour, cornstarch, baking powder and salt until they are well combined.
  2. Using an electric mixer or stand mixer, beat together the butter, shortening and brown sugar for 3-4 minutes, or until it is well blended, fluffy and noticeably lighter in color.
  3. When the sugar mixture is thoroughly creamed, add in the vanilla, maple syrup and almond milk and beat again on high until the mix is smooth and fluffy.
  4. Gradually add the dry ingredients into the wet and use a spatula to fold together to form a dough.
  5. Add about half of your chocolate chips to the batter and mix. Add the rest of the chocolate chips to a small plate.
  6. Chill your dough in the fridge while you preheat the oven to 400F. The longer you can chill this dough the better, but I suggest 30 minutes as a minimum starting point!
  7. When you are ready to bake, prepare a parchment lined baking sheet. Split the dough into three equal balls and dip each in the chocolate chips so that the tops of the cookies are dotted in chocolate chips.
  8. Bake at 400F for 12-15 minutes or until golden brown.
  9. Remove from the oven and immediately top each cookie with a sprinkle of sea salt.
  10. Serve immediately!