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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Hi jane, to make this vegan, could i substitute the egg for almond milk or would flax seed be better?
For this I would do the flaxseed personally, but either works!
Hi, made this today it’s just cooling and smells lovely! However it has sunk a bit in the middle any tips to prevent this next time? x
I usually find it happens when it’s slightly under baked, but it can naturally happen ever so slightly anyway! x
Hi Jane,
Would the method change at all with your Red Velvet cookie recipe? I’m going to make this for my son’s 18th next week 😃 so happy you posted a giant cookie recipe!
You can stick to the recipe of the red velvet, but using the cooking temps/timings/tin etc of this one!
Just made this for my son’s birthday. Did the decorations in claret & blue (Aston Villa). He was delighted with it.
Thanks for sharing, this cookie looks an amazing treat for a birthday 🙂
Hiya Jane, really want to try this recipe out but with a thicker filling (clever cookie style). Would this mean I will need to make more dough and if so what would you recommend I do? Thank you so much
Loved it !! I was wondering could I also make their recipe with peanut m&ms ??? Would it be any different x
That would work!
Hi Jane- do you think you could freeze the cookie once it’s cooked? Or would it be better to freeze the dough instead?
Either is fine, but I personally find freezing the raw dough better!
My baby is going to be 18 in February and he just loves cookies, so this is going to be his birthday cake, can’t wait to try it, just loving your website and recipes……thank you x
Waw. I made this 2 nights ago. It was out of this world. Absolutely delicious. I follow a lot of your recipes as I love to bake for fun. Thank you so much.
Hello Jane, I am making this on Friday for my boyfriends birthday. This may be a silly question so apologies in advance, when you line the cake tin, do you just line the bottom or the edges as well? I’m new to baking and want to make sure I get this right. Thank you x
I usually just line the bottom, but you can line the sides as well just in case it sticks x
Hi Jane I was going to make this for my sisters bday and was just wondering what tray or dish you put the cookie in 🙂
Looks delicious btw
The one I used is linked on the post!
Hi!
If I wanted to make this a triple choc cookie how much coco powder should I use?
Thanks! x
Mentioned on the post!
Hey Jane! I know you have in your recipe to use the sugars directly indicated in the recipe, but I only have dark brown sugar and white granulated sugar. Do you think the end result would be the same? Or would I have to modify it a bit? Or should I simply just get the light brown sugar? Thank you!!! So excited to try the recipe!
Hey! So you can definitely still use those as they are similar enough, but I would use 50/50 to balance it a little more flavour wise xx
Would love to make this heart shaped for valentine’s, but don’t have a heart tin, do you think it would spread too much if I just shaped it and put it on a baking sheet ??
Unfortunately it can spread a bit as it’s a cookie mixture, so it may be best to try and make a foil edge in the shape you want if that makes sense x