Giant Chocolate Chip Cookies (Disney Copycat)
Giant chocolate chip cookies are a copycat recipe of the Disney treat from the acclaimed Gideon’s Bakehouse. Their cookies are almost a full half pound of cookie goodness completely coated in chocolate chips. This is a copycat recipe Mickey Mouse himself would be proud of.
We recently took a trip to the happiest place on Earth.
And let me tell you, there are in fact tons of reasons to be happy at Disney.
The food is definitely one of those reasons.
It’s awesome, even beyond the Dole Whip and Mickey Mouse ice cream bars that everyone loves.
Let me tell you about the most perfect cookie ever.
The giant chocolate chip cookie at Disney Springs Gideon’s Bakehouse.
OMG.
There’s a reason why everyone loves these cookies.
They are amazing, melt in your mouth, soft, giant cookies that are so heavy on the chocolate chips.
We couldn’t get enough of them when we were there and had to have them when we got home.
Fortunately this recipe is a spot on copycat of Gideon’s Bakehouse chocolate chip cookies so we can enjoy them without heading back to Florida.
Ingredients
To make these you’ll need:
- Butter– Unsalted butter, softened to room temperature.
- Sugars– Both granulated and brown sugar. Don’t substitute another sugar for the brown sugar. The brown sugar lends chewiness to the cookies.
- Egg– Let it come to room temperature first.
- Vanilla extract– Go for the real vanilla extract over imitation.
- Flour– Regular all purpose flour.
- Salt– To balance the sweetness.
- Baking powder– For lift.
- Chocolate chips– I use semi sweet and that is the most authentic but you could use milk or dark chocolate chips if you prefer or even a combination.
How to Make
Making these is very similar to making other cookies but the results are so much yummier!
To do it, cream the butter and both sugars together until fluffy in a large bowl with an electric mixer.
Once the butter and sugar is fluffy, beat in the egg and vanilla.
Then, add in the flour, baking powder and salt and mix until just combined.
Fold in a ¼ cup of chocolate chips.
Then, divide the dough into 6 equal portions and press each portion into a ball until it comes together.
Next, press chocolate chips all over the top and sides of the cookies.
Refrigerate for at least 30 minutes.
After 30 minutes, preheat the oven to 375 degrees.
Bake the cookies for 18 minutes.
When the cookies come out of the oven if there are any spots that look bare go ahead and add a chocolate chip to the hot cookie.
Cool 5 minutes and then transfer to a rack.
Serve and enjoy cookie heaven!
How many cookies does this make?
This recipe yields 6 giant cookies.
Storing
You can store these cookies in an airtight container on your counter, but they are best eaten fresh and warm.
Tips and Tricks
- The dough will be dry and crumbly but that’s ok. You want the dough to have that texture.
- Don’t over mix after you add the flour or else the cookies will be tough.
- Cooling the dough is crucial so the cookies don’t overspread.
Other Copycat Disney Recipes
These giant chocolate chip cookies are a favorite Disney copycat recipe we can’t get enough of. One taste of these and we are bake at Gideon’s Bakehouse on vacation.
Looking for other copycat Disney recipes? Try these:
If you’ve tried these GIANT CHOCOLATE CHIP COOKIES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Giant Chocolate Chip Cookies (Disney Copycat)
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 cups semi sweet chocolate chips
Instructions
- In a large bowl cream together the butter and both sugars until fluffy.
- Beat in the egg and vanilla.
- Add in the flour, baking powder and salt.
- Mix until just combined.
- The dough will be very crumbly.
- Stir in a ¼ cup of chocolate chips.
- Divide the dough into 6 equal portions and form each portion into a ball. Just until it comes together.
- Next press chocolate chips all over the top and sides of the cookies.
- Refrigerate for at least 30 minutes.
- Meanwhile preheat the oven to 375 degrees.
- Bake the cookies for 18 minutes.
- When the cookies come out of the oven if there are any spots that look bare go ahead and add a chocolate chip to the hot cookie.
- Cool 5 minutes and then transfer to a rack.
- Serve!
Notes
- The dough will be dry and crumbly but that's ok. You want the dough to have that texture.
- Don't over mix after you add the flour or else the cookies will be tough.
- Cooling the dough is crucial so the cookies don't overspread.
Nutrition
Thank you for sharing this recipe. I have tried numerous times to bake CCC and they never turn out right. These are perfect. I sent a picture to my daughter, she is a chocolate lover and asked do I make deliveries. I told her she has to visit me.
💞💞💞
Instructions could possibly use some more detail to account for anyone not following along with the images.. I printed out a copy so I lacked your photos, and had lots of chocolate chips on the underside of the cookie! Not only did those get horribly burnt in the 18 minute cook period, but after an hour chilling in the fridge my dough *barely* moved in the oven and the dough was *too* raw in the center still after cooking. Ended up pitching the entire batch and was pretty disappointed. Thinking if I had not stuck chips on the bottom it likely would have helped out a lot + perhaps suggesting chilling 30 minutes flat instead of “at least” 30 might have been smarter for a better turn out… That, or pressing down on the cookies before baking to flatten a wee bit, although it didn’t look like you did that…
*I do know the recipe didn’t state to add them to the bottom, which was my mistake missing, but I still don’t think I would have flopped so horribly because of this single deviation from your recipe? Have you noticed any other deviations when you’ve made these that cause them to genuinely underbake, such as chilling too long?