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!|
|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!!