Giant Birthday Cookie!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hey 😁! Just wandering, would i be able to make this into a cookie pie with nutella inside please? Do you know if i would need to adjust the recipe at all? Thank you in advance 😊 x
Hi Jane! Can’t wait to try this. Just wondering, could I prep this the day before, leave the cookie dough in the tin in the fridge and then just bake like normal the next day? Or even 2 days? Thank you! Xx
I’d recommend only a day if you can help it, but raw dough can do up to 48 hours in the fridge. But generally if any longer than a day I will freeze the dough x
Hello, I have today tried to bake your giant cookie, however I have just cut into it and seems to be raw in the middle, what is the texture supposed to be like? I cooked for 30 mins 170 fan and the top was dry looking and crispy on top and no wobble. Is there a way I could recook tomorrow to get the middle more cooked ? Thank you.
Oh no! That definitely doesn’t sound good. Are you definitely sure the oven is the correct temp? And did you use the correct type of butter etc? You wouldn’t be able to bake the same cookie again unfortunately (but also if you did cut into the cookie when still warm it will look raw still as it needs to cool fully!) X
Hi Jane
I love all your recipes and have made this before! I am just wondering what difference it makes if I use Stork against butter? What would you recommend using out of the two?
You can use either xx
Hello Jane, just wondering if you could help. I’ve read all the post, notes and comments before writing to you. How much more time than 30 mins would you recommend? It’s just my cookie has come out raw in the middle and it was in for 30 mins. Or do you think i should put my fan oven down to 160 maybe next time for 30 mins? Not really sure where I’ve gone wrong. X
Did you cut into the cookie before it had cooled? It needs to cool fully as it will continue to bake whilst cooling, but it may be the oven wasn’t at the correct temp! x
Hi,
When you say press down do you mean flat into the tin?
Yep, you have to fill the tin to the edges so the mixture is flat x
ade these before and they’re so amazing!! I’m making these into a stack with buttercream like a cake.
Would I be able to use light brown muscavado instead of light brown soft sugar? Thanks
Yes you can use muscovado! Just make sure to beat it properly so it doesn’t leave a grainy texture as sometimes the grains are bigger!
I made this today and put if in an 8 inch tin but it was too thick and burnt on the outside and was not fully cooked inside. What did I do wrong?
That sounds like your oven was too hot!! The cookie is thick though (notes on using a 9″ tin to get it thinner if thats what you are after) but to burn and be raw means the oven temp is wrong x
Hi Jane
This recipe is amazing I’ve made it so many time already. How would I adjust the recipe I I was to make it in a 7inch foil tin
If we were storing the cookie dough in the fridge or freezer before baking, do we need to bring it to room temperature before using or adjust the bake time? Thanks.
Fridge, no – freezer, just add 1-2 minutes baking time x
Can’t wait to make this – just wondering if you
Could you serve this warm with ice cream ?
Yes definitely! Warm cookie and ice cream is the best x
Hi Jane!
Made this for my boyfriends birthday using kinder pieces and went down great!
I have one question, I lined my round baking tin fully (cut the sheet to size) using an Asda £3.50 round tin and found it cooked a lot round the sides meaning it went hard, is this normal or could you provide any tips?
Thanks so much, love all your recipes!
It may be the tin is quite thin or transfers heat different – but the outside edge will naturally be harder! x
Made this the weekend for my daughters birthday and it went down a treat. I heated it back up in the oven for 10 mins and was just right
Looking forward to making this instead of a cake for 11 yo Grand daughters birthday at the weekend.
Hi Jane, how I adjust this recipe to make it thinner. I attempted it in a 23cm tin yesterday and it turned out great but was a little thick. Thank you x
You’d have to use an even bigger tin if you wanted it thinner such as a 10″ x
Hi Jane,
This recipe looks amazing, I can’t wait to make it next weekend for a lockdown birthday treat for a friend! Could you use some dairy milk caramel chocolate in the cookie?
Thank you in advance 😊
Yes you can! But I would freeze the caramel filled chocolate first xx
Hi Jane, just wondering how i could adapt this to make it a six inch?
It depends on what depth you want but I usually say 2/3 of the recipe for a 6″ – and you’d just have to use as small an egg as you can find!