Giant Birthday Cookie!
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A giant chocolate chip cookie perfect for birthdays! Who doesn’t want a giant birthday cookie?!
Giant birthday cookie
So it’s 2021 now… and I thought it was about time that I posted one of the most highly requested recipes EVER. A giant birthday cookie. I can’t honestly blame you all for wanting one… who doesn’t want a giant cookie for their birthday if they like cookies?!
This beauty of a recipe is very heavily based on my cookie bar recipes, such as my mini egg cookie bars, and my kinder bueno cookie bars. The base recipe is so good, and it works so well every time I didn’t want to mess with it to be honest!
Dough
This recipe is also inspired by my mini egg cookie cake, and my triple chocolate cookie cake. I use those as inspiration as the baking times when baking into a round tin can vary quite a bit in comparison to a square tin, and you know… birthday cake!
So, I decided as everyone asks for a Millie’s inspired giant cookie, that I would go down the idea of a plain/vanilla cookie base, with chocolate chips inside. This is just because it’s the best base to start with, and you can SO easily swap it about and customise it to what you prefer!
Butter, sugar, flour and cornflour
For the base recipe, you can use real butter or a baking spread, but I do recommend using the two types of sugars, and the correct two types of sugars. They are there for a reason!I use plain flour because you don’t want the raising agent from self raising flour.
I also use cornflour – this is because it creates SUCH A GOOD TEXTURE. Please do not just skip it. If you can’t access any cornflour/cornstarch, then use 25g more plain flour instead! Please also make sure to use bicarbonate of soda/baking soda… and not baking powder.
Chocolate
I used a mixture of white and milk chocolate chips, but you can use any. You can use chocolate chips, chunks of a chocolate bar, milk, plain or white… or flavour chocolate such as terry’s chocolate orange, or Lindt for example! You can also use themed chocolate such as Mini Eggs!
I recommend sticking to a maximum of 400g of added chocolate because as you can see from the photo… it’s pretty full. The smallest amount I would say is 200g, otherwise it may become a little dry without any chocolate in there! Also, more chocolate the better in my opinion.
Size/Tin
I decided to bake this giant birthday cookie into an 8″/20cm round cake tin, because that is a standard cake size for me! It takes 25-30 minutes to bake – and you want to keep an eye on it. You wan’t the top of the cookie to look dry, but you also do not want the mixture to wobble too much as it may be raw still!
If you want a large but thinner cookie, you can use a 9″/23cm round cake tin, and bake for 20-25 minutes instead, and follow the same rules as above! It’s easier to line the tin so that you can easily get the cookie out of the tin after, without breaking it into pieces!
Topping
For the topping, I just made a simple vanilla buttercream (you don’t need much as it’s only a cookie!) – and you can colour it to any colour you like!! I then used some shopbought letters for the ‘happy birthday’ and sprinkled on some cute sprinkles from Iced Jems as always!
You can adapt this cookie for any occasion, not just birthdays! But I have a similar version for Christmas and Valentines, and even a Mini Egg cookie cake for Easter – YUM!
Giant Birthday Cookie!
Ingredients
Cookie Cake
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 115 g unsalted butter
- 55 g white granulated sugar
- 135 g light brown soft sugar
- 1 medium/large egg
- 1 tsp vanilla extract
- 100-200 g milk chocolate chips/chunks
- 100-200 g white chocolate chips/chunks
Buttercream
- 75 g unsalted butter (room temp)
- 150 g icing sugar
- 1/2 tsp vanilla extract
Decoration
- Sprinkles/candles/letters/etc
Instructions
- Preheat your oven to 190ºC/170ºC fan and line a 8"/20cm round tin with parchment paper, and leave to the side for now.
- Whisk/mix the plain flour, bicarbonate, salt and cornflour together so its evenly distributed – leave to the side.
- In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the egg and the vanilla, and whisk again briefly until smooth.
- Add in the dry ingredients, and the chocolate chips (apart from a small handful) and mix with a spatula or a mixer until a thick cookie dough is formed.
- Press the mixture into the bottom of the tin and press in the handful of chocolate chips into the top for decoration.
- Bake the cookie in the oven for 25-30 minutes, until the top of the cookie looks ‘dry’ and it's not wobbling!
- Leave the cookie to cool in the tin fully.
- Once the cookie has cooled, beat the unsalted butter for a minute or two to loosen and soften.
- Add the icing sugar and vanilla extract and beat again until smooth.
- Pipe around the edge of the cookie however you want, and add any to the middle if you want.
- I then used some shopbought edible happy birthday letters, and some sprinkles!
Notes
- This cookie will be best eaten on the day of baking or the day after, but will last 4-5 days.
- You can use any chocolate chip or chopped chocolate you want in the cookie - stick to a minimum of 200g, and a maximum of 400g.
- If baking into 9"/23cm tin for a thinner but larger cookie, bake for 20-25 minutes.
- If you can't access cornflour - use 25g more flour, but the texture will change.
- You can make the cookie chocolate themed by using 200g plain flour, and 50g cocoa powder.
- I use this 8" cake tin, or this 9" cake tin.
- These are the edible letters I used!
- These are the sprinkles I used.
ENJOY!
Find my other Cookie & Cookie Bar Recipes on my Recipes Page!
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J x
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Would I be able to use something like Reese’s pieces instead of one of the chocolates?
Yes!
Hi Jane can this be made gluten free
Yes – using gluten free ingredients should work well x
Hi Jane, if I wanted to make this egg free, what could I use as a substitute? Xx
Could I please ask how your cookie turned out using gluten free flour? I have just tried and the end result isn’t great. The side have risen a lot and the top is very crumbly. Any tips would be welcome.
I made this today but made it a double chocolate flavour by adding coco powder. It was delicious, tastes very cookieish.
Do you know how many Claire is there are in each slice?
Looks amazing
What icing tip did you use to create the pattern you did with the buttercream?
Can’t wait to try
2d closed star! x
Wow wow wow!! Tried this as soon as you posted, couldn’t resist. So glad I did, so much better than Millies cookies! Would this work with chopped up chocolate orange or dairy milk? X
Yesss it would work well with either!
Hi Jane, I would really like to try this recipe today but I only have a 6″ tin. How can I adapt the recipe? 😀
I would use 2/3 of the recipe roughly and use as small an egg as you can. Baking time will be maybe 20 minutes or so?
You must have read my mind Jane as I was only thinking about looking for a recipe for a giant cookie! I’ve been making your NYC cookies and the white and raspberry cookies- a massive hit!! Thank you for this recipe!!
Paula how are you perfecting the white raspberry cookies because mine had green on me I can’t perfect it and I’m losing my mind 🙂
Hi Jenna- we still get a bit of green as well but we just ignore it😊 They still taste lovely!
If I wanted to make this vegan what is the best ingredient and ratio for egg replacer please?
Thanks
Jenny
I would use any egg replacer recommended on google as there are so many different ways x
Thank you. I am Going use flaxseed. What quantity would you suggest please?
For one egg I usually use 1tbsp flaxseed with 3tbsp water x
This looks great, I’m going to make it in a couple of weeks for my lockdown birthday. What chocolate chips do you use please, the ones from the supermarket I find are usually small and hard, even when cooked! Thanks
I use Callebaut!
Hi jane great recipe! Making this today 😁 how would I up this to a 12 inch cookie with the same level of thickness?
Thank you
Oh gosh – you would need to at least double it (volume wise you use 2.3x the recipe) Baking time might mean the outside is rather done before the inside unless you lower the temp and bake for a lot longer x
Hello
I want to make this gorgeous looking giant cookie 2 days in advance. Is it possible and how should I store it please?
As mentioned on the post its ideally eaten day of baking or day after, but can last 4-5 days. So I would store it in a plastic container at room temp x
Hi Jane. Love all your recipes especially the cookie recipes and Bakewell cheesecake. I’ve baked a few cookie cakes using your recipes but occasionally they sink in the middle. What could be doing wrong here? Thank you 🙂
That often means to me that they are under baked!
I have been using your cookie bar recipe to make family and friends giant cookies for a while now! It’s absolutely delicious and perfect for a special occasion.
You’ve gone and done it again! Absolutely incredible. I can’t wait to try this out – kinder springs to mind
🌰🍪🤎