Ginormous Cookie GF

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Decorate for any special occasion, or bake one just for fun! This HUGE, gigantic, giant, extra-large, significantly-sized gluten free cookie will make just about any day more exciting!

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Ingredients

  • Ingredients:
  • 2 3/4 cups gfJules™ All Purpose Gluten Free Flour
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated cane sugar
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • /4 tsp. salt
  • 2 tsp. pure vanilla extract
  • 1/2 cup butter or non-dairy alternative (Earth Balance® Buttery Sticks)
  • 1/2 cup shortening (Spectrum® Palm Shortening)
  • 2 large eggs (or egg substitute like Ener-G®)
  • 8-10 oz. semi-sweet chocolate chips, peanut butter chips or a mixture thereof (Chocolate Dream® Baking Chips – dairy-free OR Enjoy Life® Mini Chips – dairy, nut and soy-free)
  • 1 1/2 cups chopped pecans (optional)

Preparation

Step 1

Bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy – several minutes. Mix in the vanilla extract and eggs until combined.

In another bowl, whisk together dry ingredients (or add my gfJules Cookie Mix). Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.

Measure out 1.5 pounds of dough (or approximately 3/4 of the dough you have). Spread to 3/4 inches thick in a circle on a pizza pan covered with parchment or oiled foil, or an oiled round cookie sheet (don’t use an air-bake pan). Leave 2-3 inches of space between the dough and the edge of the pan to accommodate spread during baking.

cover with foil and freeze for at least 2 hours. Scoop remaining dough (approximately .8 pounds or 1/4 of total dough) into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold (overnight is ideal).

Preheat oven to 300° F (static) or 275° F (convection).

Bake ginormous cookie for 25-30 minutes. Check at that point – mine needed an extra 2 minutes (32 minutes total). The middle should be cooked but will still be soft; as it cools, it will firm, but if you leave the cookie in the oven until it is hard, it will be a “Chips a Hoy”-style ginormous cookie!

Remove to cool and frost or write in icing at that point if desired. Serve by cutting in pie-shaped wedges with a pizza cutter.

For remaining dough, preheat oven to 350° F (static) or 325° F (convection).

Drop by measured teaspoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Press down slightly before baking. Bake for 9-10 minutes, or just until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks. You should have enough left over dough to get 18 or so extra cookies.

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