Monster Sized Chocolate Chip Pretzel Cookie Recipe
For those who don’t know, Gideon’s Bakehouse is a dark-Victorian-themed bakery that serves the best and largest cookies on the planet. The only little problem is, if you don’t live in Orlando, you can’t get them. Or can you? Get your gigantic cookie fix with this Gideon’s-Style Monster Sized Chocolate Chip Pretzel Cookie Recipe. These mountainous cookies are sweet and gooey with more chocolate chips than a cookie should have. They’re also a little salty with the crunchy bite of pretzels. The sweet and salty combo comes together to create a delightful treat that you can’t help but share. Fulfill your humongous cookie dreams by learning how to bake these cookies on the barbecue.
Monster Sized Chocolate Chip Pretzel Cookie Recipe
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Method
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- 1 cup (227 g) butter, room temperature, unsalted
- 1 cup (213 g) brown sugar
- ½ cup (100 g) white sugar
- 2 eggs, lightly beaten
- 2 tsp. (3 ml) vanilla extract
- 1½ cups (195 g) cake flour
- 1½ cups (225 g) all-purpose flour
- 1 tsp. (5 g) baking soda
- 1 tsp. (6 g) salt
- 6 cups (1020 g) chocolate chips, divided
- 1½ cups (45 g) broken pretzels
- Finishing salt
- Cream together the butter and sugars until pale and aerated. This can take up to 5 minutes. Add half of the eggs and mix thoroughly, then add the rest of the eggs and the vanilla in until completely combined.
- Sift together the dry ingredients and fold them into the butter mixture. Fold in 1/3 to ½ of the chocolate chips and most of the pretzels. Leave some pretzels and lots of chocolate aside for garnish.
- Divide the dough into 6.5 oz or 200g sections and roll them into balls. Press each cookie into the bowl of chocolate and pretzels until the top and sides of the cookie are completely coated. Press the garnish in making sure to leave a space that will become the bottom of the cookie. Leaving this area free of chocolate and pretzel will help prevent burning.
- Chill the balls, covered, overnight. The 24-hour rest time is essential to the final shape and ages the dough for a better flavor.
- When you are ready to bake, preheat the barbecue to 375°F (190°C) and prepare to use indirect grilling. The ideal setup will have the burners lit on the two ends of the grill with the burners in the middle off.
- Place the cookies 2-inches (5 cm) apart on a baking sheet covered with parchment paper. OR place a baking stone onto the grill when you are preheating and transfer the cookies and paper onto the stone.
- Bake for 19 minutes, until the bottoms are a light golden and the tops have partially set. They will set fully when cooled. As soon as you pull the cookies to cool, top with finishing salt and fill in the gaps with extra chocolate and pretzels to taste
If you need a cookie fix or are feeling nostalgic for some nearly half-pound cookies, bake some of these Monster-Sized Chocolate Chip Pretzel Cookies. Serve them hot with some ice cream and have your own hot cookie hour (If you know, you know). You can also eat them warm or completely cool. Whatever you do, make sure to have a big glass of milk ready. What is your favorite flavor of cookie? Have you ever baked them on the barbecue? Share your favorite cookie recipes and tell us about baking on the grill. Share stories and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!
Mix the ingredients, then fold in the chocolate and pretzels
Weigh out dough balls, there should be enough for 7 to 8
Roll the cookies into balls and fill the top with chocolate and pretzels
Chill for 24 hours. This is key to the shape and size
Preheat the BBQ, with a baking stone, to 375°F (190°C)
Grill using indirect heat for 19 minutes
Serve the cookies warm
Top with finishing salt while still warm
Revel in the warm and chocolatey goodness
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Mix the ingredients, then fold in the chocolate and pretzels
Weigh out dough balls, there should be enough for 7 to 8
Roll the cookies into balls and fill the top with chocolate and pretzels
Chill for 24 hours. This is key to the shape and size
Preheat the BBQ, with a baking stone, to 375°F (190°C)
Grill using indirect heat for 19 minutes
Serve the cookies warm
Top with finishing salt while still warm
Revel in the warm and chocolatey goodness