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Imagine the faces of the checkout folks at the local grocery store when the owners of the Immaculate Baking Company come through the line with their order - 6,000 pounds of semi-sweet chocolate chunks, 12,200 pounds of unbleached flour, 6,525 pounds of unsalted butter, and 5,000 pounds of granulated sugar, all piled into 80 or 100 carts (they probably won't try the express lane). OK, it is highly unlikely to happen that way, but it is fun to imagine nonetheless. But some lucky companies are likely to get at least part of this brave bakery's order for yummy cookie ingredients as the Immaculate Baking Company takes a run at the Guinness World Book Record for the World's Biggest Cookie. The Immaculate Baking Company, located at 707 Brooklyn Avenue on the south side of Hendersonville and in business since 1995, will attempt to bake the World's Biggest Cookie on Saturday, May 17, and, in doing so, wrest the title from the current World Record holders in New Zealand. The "big cookie bake" will be from 10 AM to 5 PM on the lot next door to the baking company. The recipe is simple, delicious - and dizzyingly massive. In addition to the thousands of pounds of chocolate chunks, flour, sugar, and butter mentioned above, the recipe includes 3,370 pounds of brown sugar, 184 pounds of salt (just a pinch, World Record-size), 79 pounds of baking soda, 30,000 whole eggs, and 10 gallons of pure vanilla.
The cookie will be 100 feet in diameter; to put it in perspective, that is the equivalent of the length of a basketball court, one-third the length of a football field, the length of a blue whale, or the length of a Boeing 737. The weight of this confectionary delight will be 40,000 pounds - that tonnage is equivalent to an F-15B aircraft - or four elephants - or seven full-size pick-up trucks - or three tyrannosaurus rex dinosaurs. Readers are bound to ask the obvious - how do they plan to bake this monstrosity? There just isn't a lot of call for a 100-foot-wide oven, so local appliance dealers aren't likely to stock them. The answer is that it will be baked in a structureless oven, which will use convective heat to bake the cookie in approximately five to six hours. This one-of-a-kind, 7,850 square-foot oven is being designed specially for the big cookie. The oven will feature a space-blanket-like cover, so it would seem likely that the bakers are hoping for a sunny afternoon. Immaculate Baking Company president and CEO Scott Blackwell is taking on the world record attempt to help raise some initial funds to create a Folk Art Museum that he hopes to construct next door to the bakery. Blackwell's personal collection of over 600 pieces of folk art will serve as the Museum's initial collection. Once the baking is complete and the World Record verified, Immaculate Baking Company will cut the cookie into small pieces and sell it to raise funds for the Folk Art Museum. For more information on the cookie or to attend the event, please contact Immaculate Baking Company's Kristin Huntley at [email protected]. (Graphics provided by the Immaculate Baking Company.)
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Immaculate Baking Company is currently mixing and freezing smaller batches of the dough that will be used in the May 17 World Record attempt.