Monday, June 11, 2012

A Colossal Cookie

Yummy note: Oh my, this summer is sure upon us, with all of the activities going on, this Secret Recipe Club post sure seemed to sneak a bit up on me. I was going to traveling a bit right before this posting, so I knew I had to get on the ball and get going with my assignment for this month. I had a blog called Heavenly Treats and Treasures and the photos on this site sure did look heavenly, making it a hard choice while planning it out. I really wanted to make one of the sorbets, but my freezer hasn't really had the room for something more tossed in there, so strike that off the list.. next I thought these brioche buns as I've never made those before and I could use them in several of my planned meals, but then I saw this HUGE cookie! Score, that is so it.. and what was even better, I was easily able to adapt the recipe for my kids' milk and nut allergies. That really sells a recipe to me, as I can make something for ALL of us to enjoy. It is no fun to eat something delicious, while others have to watch,  I don't like to make something and not share... and that is what makes this cookie from Heavenly Treat and Treasures so nice. It makes a larger batch and it is perfect for sharing :)

 A Colossal Cookie
(with dairy-free adaptions)


1 lb. soy margarine

1 3/4 cups granulated sugar, infused with a vanilla bean

2 1/4 cups packed light brown sugar

4 large eggs, room temperature

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

3 cups bread flour

3 cups plus 2 tablespoons pastry flour* 
* Grace suggested a perfect substitution for this pastry flour that the original recipe called for. Make an easy mix of 4 cups of pastry flour by whisking 2 2/3 cups all-purpose flour and 1 1/3 cups cake flour together. Just note, not to use all of this flour, you’ll have about 3/4 cup of leftover flour you can save for later use. 

2 bags of dairy-free chocolate chips (apprx. 2 lbs of chocolate pieces) 

Two of my staple ingredients in my dairy-free pantry-- LOVE these Enjoy Life allergy friendly chocolate chips and the Willow Run Soy Margarine for baking. 


Preheat oven to 350 degrees, and lightly spray a 12” cast iron skillet with oil. The Heavenly Treats and Treasures recipe originally started out with browning some butter with a vanilla bean and making some heavenly browned butter. However, I made an adaption here, as I was using a non-dairy substitute and I wasn’t sure how it would turn out. Instead I used some of my vanilla bean infused sugar. I keep a jar of this in my cabinet for special recipes like this! It is easy to do, just place a vanilla bean, that is cut open and toss inside a jar of sugar. Make sure it is a tight lid and wait for few weeks to use for best flavor.

In a large bowl, whisk your pastry flour, bread flour, baking powder, baking soda, and salt until well blended. Next, in a separate bowl, cream the soy margarine and sugars on medium speed. Add the eggs, one at a time, mixing well after each one. Add vanilla extract and beat until well blended. Gradually incorporate flour mixture to wet ingredients, add about a third of flour mixture at a time to the other bowl. Last, add the chocolate pieces to the batter. 

Spread about a third of the dough into the prepared skillet. Bake in your preheated oven for about 25-30 minutes on the center rack. Adjust your time accordingly and don’t over bake, so remove cookie once the edges start to get golden brown. Cool on a baking rack for about 10 minutes, then decorate or serve as desired. Check out Heavenly Treats and Treasures for a gooey caramel sauce to top it with or see how I decorated the cookie below! I used a basic buttercream frosting recipe and made adaptions accordingly. 

Hooray for The Secret Recipe Club

Cut and serve in slices!

Instead of baking larger cookies for the rest of the dough, I scooped some dough and baked them in greased muffin tin cups! I baked them for about the same time, roughly about 20 minutes until they turn a golden brown. These were perfect to freeze leftovers, too!

Caramel and chocolate sauce drizzled on top of a warm cookie makes it out of this world. 

I also made some frosted cookie cups with the leftover frosting!  The cookie cups sink a bit in the middle perfect for a glob of frosting! 

Stop by and check out the Secret Recipe Club and see what it is all about!! 


  1. Beautiful and great idea on how to use the leftover dough.

  2. The cookie looks amazing. When I was a kid, there was a store in the mall that made giant cookies that were sold in pizza boxes. Many birthday party cakes ended up as cookies.

  3. Haha, the frosting is cute :)

  4. Wow that cookie looks gorgeous, hats of to you for writing all that!, I made a cookie too.., interesting that it is dairy free, I made an eggless one!

  5. Got to love a giant cookie. I love the frosting filled cookie cups too.

    If you haven't already, I'd love for you to check out my group "A" SRC entry: Candied Popcorn..

    Cook Lisa Cook

  6. Yum Yum Yum! I love your decorations on the cookie! :) great src choice!

  7. So glad you liked the cookie! Great idea to adapt it so everyone can enjoy, and wowzer does that leftover warm cookie with chocolate and caramel ever look delish!

  8. Love your presentation of the cookie.

  9. That is one colossal cookie, I love how u'rs turned out! Thumbs up for the inscription :)

  10. This is my husband's favorite! I love your twist with the cups. Really cute
    Be sure to stop by Seasonal Potluck this month to link up your pineapple or strawberry recipes Or surf the collection to find some recipe inspiration!

  11. We love a good cookie cake and this looks fabulous!