Alright so we were there last month. Happened to stop by and wait one night because the line was short. Omg so amazing. Totally understood the hype. Of course we don’t have Gideon’s here in my home town :pensive: but I have been working on a copy cat. I think I might have been successful with this last batch. Will update after we try them.


I’m really looking forward to hearing about your results. I haven’t been to DS since Gideon’s opened but I’d love to bake a copycat if you find a recipe that’s close.


Those look amazing. I hope they tasted as good as they look!


These ones had the right dough consistency, just need a bit more chocolate IMO.


They were amazing :grinning:


Are you open to sharing the recipe, because those look wonderful!


Please share your recipe.


Will do it later today!


Alright here it is. I did do some substitutions but next time I would do it as listed. It was super close but I think if you followed the instructions as listed then it would be even closer.


  • 1 small pot or sauté pan

  • 1 Stand mixer (we used a hand mixer)

  • 2 large sheet pans


  • 226 grams salted butter 2 sticks
  • 200 grams dark brown sugar
  • 100 grams white sugar
  • 2 large eggs weighing about 67 grams each
  • 8 grams high quality vanilla extract 2 teaspoons
  • 220 grams all-purpose flour
  • 200 grams cake or pastry flour
  • 40 grams rye flour (I couldn’t find rye so I used extra cake flour)
  • 7 grams Diamond Crystal kosher salt 2 teaspoons
  • 8 grams baking powder 2 teaspoons
  • 65 grams 70% chocolate 1/2 of a bar, chopped
  • 140 grams mini semi sweet chocolate chips
  • 140 grams large milk chocolate chips (I only had semi sweet chocolate chips next time I would make sure to have all three different kinds of chocolate)
  • Flakey sea salt for finishing


  • The day before you want to bake, begin the dough.

  • Divide the butter in half, brown one half of the butter on a small saucepan, and add the other half to a stand mixer. Transfer the browned butter to small bowl and whisk quickly to let it cool down.

  • Add the sugars to the stand mixer and mix on medium to create a gravely mixture. Add in the mostly cooled brown butter and beat until smooth and fluffy, about 3-4 minutes on medium. Add the vanilla and eggs and beat on medium high until the dough is very fluffy and smooth, about 2-3 minutes more.

  • Add the flours, salt and baking powder into the stand mixer. Mix on the lowest setting until the dough is just combined. Add in the chopped 70% chocolate and stir until just combined.

  • Pour the two kinds chocolate chips into a small bowl.

  • Using a scale, portion out the dough into 6 portions, each weighing a little over 6 ounces. Dip the top of the cookies into the chocolate chips, smashing any chocolate chips into open crevasses. To avoid oven drama, make sure none are too close to the bottom of the cookie, we don’t want the chocolate chips to melt onto the pan.

  • Place these cookies on a parchment-lined baking sheet and freeze for 12-24 hours, with 24 being preferable.

  • When the cookies are ready to bake, preheat the oven to 450°F. Position a rack to the top center of the oven.

  • Bake the cookies two at a time for 8-11 minutes, or until the bottoms are golden but the tops are not scorched. Remove from the oven and use any utensil to nudge the edges into perfect circles, although most won’t need any help.

  • Sprinkle the top of each cookie with flakey salt, and let the cookies come to room temperature. Then transfer them to the fridge to cool an additional 2 hours, this helps them set and brings out the flavor of the dough, so you aren’t just tasting warm chocolate chips!

  • When ready to eat, let them come to room temperature again (or keep them cool!) and serve! (best at room temp in our opinion)


Let me know if you make them. I got the rest of the ingredients today so may try them again next week.