Gigantic Turtle Espresso Cookies
After about a year (at the time of writing this) my adventures in Orlando are but a distant and wonderful memory. However, one memory that flitters into my mind’s eye with a surprising frequency are the gargantuan cookies found at Gideon’s Bakehouse. Much like my Monster-Sized Chocolate Chip and Pretzel Cookies, these Gigantic Turtle Espresso Cookies are not only on this side of jumbo, they’re full of immense flavors including caramel, chocolate, espresso, and nuts. You will need a tankard of milk when you enjoy one of these.
Gigantic Turtle Espresso Cookies
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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. vanilla extract
- 1½ cups (195 g) cake flour
- 1¼ cups (150 g) all-purpose flour
- ½ cup (50 g) cocoa powder
- 1 tbsp. espresso powder
- 1 tsp. baking soda
- 1 tsp. salt
- 5 cups (850 g) chocolate chips, divided
- 1½ cups (520 g) soft caramel sweets chopped
- 1 cup (125 g) shelled pistachios
- Finishing salt
- Cream together the butter and sugars until pale and aerated. This can take up to 5 minutes. Add one of the eggs and mix thoroughly, then add the second egg and the vanilla in, mixing 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 caramels. Leave some caramels and lots of chocolate chips aside for garnish.
- Fill a bowl with the remaining chocolate chips, caramels, and add in the pistachios. Divide the dough into 6.5 oz or 200g sections and roll them into balls. Press each cookie into the chocolate chips mixture 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. Add extra nuts, chocolate, and caramels to the tops and sides if there are any open spaces.
- 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. If you want, the baking stone is an ideal accessory to use for baking these big and beautiful cookies. 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 or baking stone covered with parchment paper.
- 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 additional pistachios, caramels, and chips to taste.
PRO TIP: You don't have to make these cookies gigantic. You can make them "regular" sized, just divide the dough into balls that are the right size for you. I don't know how many that will make, but still highly recommend pressing the top of the dough into extra chocolate chips. Bake for about 8 to 14 minutes, until the bottoms are lightly crisp and the tops just set.
These cookies are seriously gigantic and supremely flavorful. They fill the massive cookie-shaped hole in my life and I know they will do the same for you. Don’t forget to try them warmed and topped with ice cream for a fantastic summer treat. But, I guarantee you won’t be able to finish a whole one in a single sitting. Whatever you do, remember 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!
Gather the ingredients together
Cream the butter and sugars, add the eggs one at a time, then vanilla. Sift together the dry and fold into the wet.
Weigh out the dough and coat the tops with chocolate, nuts, & caramel
After chilling for 24-hrs, preheat a BBQ with a baking stone
Bake for 19 mins
Share these, they're huge!
Don't forget to hit them with some kosher or finishing salt while they're still hot
Look at those toppings everywhere
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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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?
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Gather the ingredients together
Cream the butter and sugars, add the eggs one at a time, then vanilla. Sift together the dry and fold into the wet.
Weigh out the dough and coat the tops with chocolate, nuts, & caramel
After chilling for 24-hrs, preheat a BBQ with a baking stone
Bake for 19 mins
Share these, they're huge!
Don't forget to hit them with some kosher or finishing salt while they're still hot
Look at those toppings everywhere