Huge Chocolate Chip Cookie

Post date: Sep 23, 2011 9:06:36 PM

(Follow the homemade directions below or use one bag of Jules Gluten Free™ Cookie Mix. Once you make your cookie, you’ll still have enough dough left to make about 18 normal-person sized cookies! BONUS!)

• 1/2 cup butter or non-dairy alternative (Earth Balance® Buttery Sticks)
• 1/2 cup shortening (Earth Balance® Shortening Sticks)
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated cane sugar
• 3/4 tsp. salt
• 2 tsp. gluten-free vanilla extract (Nielsen-Massey® Madagascar Bourbon Vanilla)
• 2 large eggs (or egg substitute like Ener-G®)
• 1 tsp. baking soda
• 1/2 tsp. gluten-free baking powder
• 2 1/2 cups Jules Gluten Free™ All-Purpose Flour (*at altitude, add 1/4 cup more of Jules Gluten Free™ All Purpose Flour)
• 8-10 oz. semi-sweet chocolate chips, peanut butter chips or a mixture thereof – double or quadruple chips if you have a real choc-o-holic!
• 1 1/2 cups chopped pecans (optional)

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 Jules Gluten Free™ 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 cookie for 30 minutes. Check at that point. It may require an additional minute or two. 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 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. 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. (Recipe from Jules Gluten Free website.)