Gideon's Bakehouse Chocolate Chip Cookie Copycat Recipe

Step 1

In a medium-sized bowl, whisk together the flour, cornstarch, baking powder and salt.

Step 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.

Step 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.

Step 4

Gradually add the dry ingredients into the wet and use a spatula to fold together to form a dough.

Step 5

Add about half of your chocolate chips to the batter and mix. Add the rest of the chocolate chips to a small plate.

Step 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!

Step 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.

Step 8

Bake at 400F for 10-14 minutes or until golden brown.

Step 9

Remove from the oven and immediately top each cookie with a sprinkle of sea salt.

Step 10

Serve immediately!