Hey guys, I’m Eloise! I make simple recipe tutorials across my social media
I just wanted to say a massive thank you to everyone for your incredible love and support following my book announcement this week ️ Thank you for all your pre-orders!! I’m completely overwhelmed!
The book can be pre-ordered on Amazon, Blackwell’s, Booktopia and other major retailers.
My main YouTube Channel is: @Fitwaffle
Have you ever tried Gideon’s Bakehouse cookies in Orlando, Florida!?
If you have, you will already recognise these cookies
Their cookies weigh half a pound (225g), they’re super thick and soft and they’re absolutely covered in chocolate chips!
I’ve been working on a recipe to try and replicate these cookies as best as possible for ages now, and I finally did it (after about 4 attempts)
Sound on for full instructions
All you need is:
215g unsalted butter, cold & cubed
200g light brown sugar
100g granulated sugar
2 large eggs
450g plain flour
1 tbsp cornflour
1 tsp bicarbonate of soda
1 tsp salt
250g chocolate chips 300g for rolling
Sea salt flakes, for sprinkling (optional but recommended)
Bake 200C (fan) 8-10 mins – let them cool fully on the tray before moving/eating them!
Makes 12 giant cookies (mine weighed about 140g each once baked)
Top Tips:
️ Use cold, block butter, not the spreadable stuff or margarine
️ Roll the dough into 100g balls, roll them in the chocolate chips, then press them in so they don’t fall off – leave the base clear
️ Refrigerate the balls for at least 8 hours before baking. I chilled mine overnight
️ Bake in the centre of the oven at a high heat, this will stop them from spreading too much
️ As soon as they come out the oven, press extra chocolate chips into the cookies to fill any gaps and carefully replace any burnt ones with new ones (no one will know )
Happy Monday everybody! Enjoy
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https://www.youtube.com/playlist?listPLSDOpZ5c27YLzVqnu6CjS0u7jstuHkYOo
#shorts #tutorial #baking #cookies #recipe
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