How do you make my famous chocolate chip cookies any better? Well, first, you make a mix, so there’s no measuring out dry ingredients and no excuses not to make them more often. Then, you make a ginormous (yes, this is a word – I saw it displayed on a dinosaur on my son’s 3rd grade classroom, so it must be a word, right?) version of this incredible, chewy and delicious cookie.
At first I thought I needed an occasion for such an auspicious cookie. So, I waited until Mary’s birthday. (Mary, in case you don’t know, is the dear friend who constantly reminds me that my cookie mix should have been named “Mary’s Cookie Mix.”) Mary is a chocolate chip cookie-a-holic. And although she is anything but gluten-free, she thinks my (GF) chocolate chip cookies are the best ever. In fact, she gets a little sore at me when we get together and I don’t bring her some.
Giant GF oatmeal cookie with regular size cookie in front.
But anyway, back to the cookie. It was Mary’s birthday in 2010, and she was coming over for dinner, so I decided to make the biggest, chewiest, chocolatey-est cookie ever. My kids even helped me write a birthday message to Mary on top in icing! Problem was, I made it too late in the day and we just had to eat it before I could get a decent photograph (see the hastily-shot photo while candles melting…!). Plus, I had some ideas of how to make it even better next time.
So, with no occasion in mind, I decided to make another. This time I used my pizza pan with lots of holes in it (Mary still had my round cookie sheet) and I covered it with foil. It baked beautifully and was much chewier this time baked at a reduced temperature. But, once again, we ate it too fast to really get a good picture.
So, I just had to make another. This time I measured everything out and took diligent notes for you so you know exactly how to replicate this delicious experiment. And in case you’re wondering, my new record for a perfectly chewy, melt-in-your mouth yummy ginormous chocolate chip cookie is 13 decadent inches.
Mary’s Birthday Cookie 2011
I made another for her birthday dinner this week, although this time – in her honor – I added 4x the normal measure of chocolate chips! Too much for me (I’m a cookie girl, not so much a chocolate girl!), but she was thrilled. It reminded me again why cookies are perhaps the best canvas for a birthday cake: add, subtract, embellish as you like. When it’s your birthday cookie – make it like you wanna!
(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!)
Jennifer at The GF Advocate shared the yummy birthday cookie she made using M&Ms!
- 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
- 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 (Chocolate Dream® Baking Chips – dairy-free OR Enjoy Life® Mini Chips – dairy, nut and soy-free)
- 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.
Leave 2 inches for cookie to spread when baking.
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 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. 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.