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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Love this recipe! If I wanted to make dairy free would you recommend stork baking block?
Yes! x
Hi Jane. My oven runs slightly hot so I cooked at 160 instead and cooked it for 30mins and found the edges cooked too much.
Would you say that timing on 160 is ok? Can you cover with foil to stop the top cooking too quickly?
Hello! The edges will always bake more than the middle but it may be worth covering with foil just incase x
Hi, can i use self raising instead of the plain flour and bicarb?
For this one plain flour is best x
I’m going to make this in silicone number moulds. One mould is 32x19x6cm, 1.6L and the other 32x26x6cm, 2.4L. Can you recommend how much mixture I would need?
I’m really not sure I am afraid sorry! Best to make double just in case and then just make cookies with spare if there is any!
Where’s the best place to store the finished cake, I put mine in the fridge?
Room temp! Never the fridge x
Hi Jane,
Is there anywhere you recommend buying edible lettering from?
thanks!
I’ve linked it on the post!
Can I make this into a heart shape?
Yes you can use a heart shape tin!
Hi Jane, could i use cadbury choc buttons and milky bar choc buttons as i have looked at callebaut choc drops and they are a bit pricey ? Thanks x
Yes defo! x
Hi Jane, can this be made gluten free? X
Yes! Just use gluten free flour xx
Hi Jane.. going to make this yummy cookie is it ok to make up the mixture and keep in fridge overnight and bake the morning.
Yes you can!
Thanks for the recipe, it was a hit in our house and I will definitely make it again. I only battled a bit to get the chocolate chips properly mixed in the dough, but after some effort it was good enough 🙂
Could you add the method of melting dark chocolate and butter so the cookie is fudgey or will it not hold as much?
Honestly I’m not sure – I never melt chocolate for cookie dough x
Hi Jane,
If I put a spread in the middle like Nutella will it take longer to cook?
It could do yes depending no how much you use, but not by much – I would let the cookie cool in the tin though as you may struggle to get it out cleaning if its stuffed!
Hi Jane when you say melt butter can you put it in the microwave then put in a bowl with sugars ?
Yes!!
I made this amazing Giant Cookie for my husbands 72nd birthday. I was delighted with the results and so was he. I used all the chocolate and made the chocolate dough too. I used with buttercream frosting.
This was my first ever bake from Jane’s Patisserie and it won’t be the last. I’m hooked.
I live in south west France so I have lots of inspiration but this website is the best.
Thank you Jane.
Hi Jane,
This looks amazing, how much extra would I need to do a 10 inch cookie? Xx
I would use about another half of the recipe! Not sure on the baking time but it would be more!! x
Thank you x I added a 1/4 more and is amazing!!! Just done another one with the normal recipe and a 10 inch and still a nice depth!!! Amazing cookie!!! X think I need to cook a bit longer as the middle sunk a bit x love your recipes x