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How do you make my famous gluten free chocolate chip cookies any better? Make a Giant Gluten Free Chocolate Chip Cookie! (Otherwise known as a Cookie Cake)
Well ok, first, you make an amazingly awesome gluten free cookie mix (voted #1 again this year in the Gluten Free Awards!), 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 gluten free cookie.
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! (Click here for the oatmeal cookie dough recipe, if you’d rather make that than traditional chocolate chip.)
Another option: Giant Gluten Free Sugar Cookie – pictured below.
Don’t feel like you have to possess mad decorating skills to make this Giant Cookie Cake a hit — scroll down and see lots of examples of fun decorated cookies we (my kids by themselves and sometimes us together) have made. They’re always impressive because the cookie is HUGE and because it’s so yummy! Oh, and who doesn’t love extra frosting?
Frosting Recipe (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 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.
If using my gfJules™ Original Cookie Mix, you can bake the cookie immediately. If baking from scratch, 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.