The original Gideon’s cookie recipe was part of my series where I take vintage recipes from antique stores and I try them out. I added green food coloring to these cookies. You can also add mint chocolate chips or leave as is. The trick is to refrigerate the dough for about an hour before baking. Scroll down for the recipe and follow me on Instagram below!

These are the original Gideon’s Chocolate Chip Cookies I made below!

Linked here as well: Original Blog Post

Giant Monster Chocolate Chip Cookies

Servings: 6 Large or 8 medium

Ingredients

1/2 cup unsalted butter, room temperature

3/4 cup light brown sugar

1/2 cup white sugar

1 large egg, room temperature

1 1/4 tsp vanilla extract

2 cups All purpose flour

1/2 tsp baking powder

1/2 tsp salt

3/4 cup semi sweet chocolate chips (**sub 1/4 cup Guittard’s mint chocolate chips and 1/2 cup semi if you want a mint chip cookie)

1 cup milk chocolate chips

1/4 cup chopped pecans, optional

Green food gel coloring

Edible candy eyes

Directions

1. Line a baking sheet with parchment paper and set aside. In a large mixing bowl add butter and both brown and white sugar. Mix with a handheld mixer until fluffy.

2. Add egg, vanilla, green food coloring, and mix again.

3. Gradually add the flour, baking powder, and salt and mix until combined. Stir in 3/4 of your semi chocolate chips (or mint chips) and all your pecans.

4. Using a large ice cream scoop, make 6 giant cookies. I basically stacked two scoops on top of each other to get the “height”. Push the remaining chocolate milk chips into the dough ball until it’s covered. Refrigerate (this is important) for 30 min to 1 hour while you preheat your oven to 375 F.

5. Bake for 20-25 minutes until slightly golden. Allow to cool for five minutes. Add edible candy eyes. Enjoy!