On May 17, 2003, the Immaculate Baking Company baked a record-setting chocolate chip cookie weighing 40,000 pounds and measuring 8,120 feet long. The project aimed to raise funds for a museum for the Folk Artist's Foundation. After eight months of careful planning, the company built a custom Big Oven, capable of cooking the massive cookie. The baking process involved mixing cookie dough in 80-pound batches, shaped into slabs and frozen until baking. Over 20 heaters maintained the baking temperature, successfully achieving the culinary milestone.
The Immaculate Baking Company baked the world's largest chocolate chip cookie, weighing 40,000 pounds and measuring 8,120 feet long and nearly 102 feet wide, setting a Guinness World Record.
Planning for the colossal cookie took eight months, involving recipe testing, material acquisition, and the creation of a Big Oven designed specifically for the baking event.
The innovative Big Oven featured a base of gravel and aluminum, along with a heat-trapping polyester cover and over 20 heaters to maintain a baking temperature of 350 degrees Fahrenheit.
Each portion of dough was mixed in 80-pound batches and shaped into half-inch thick, square foot-wide slabs, which were frozen until they were ready to bake.
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