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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How much would I increase the recipe by to make it in a 9″ tin but keeping the same depth of cookie as an 8″
I would use about 1/3 more, but use 1 large egg and a splash of milk if the dough is a little dry! x
Hi Jane, thank you for the recipe. I used light brown sugar as per recipe which had been delivered via a family bakers. Anyway when we were eating it my daughter and hubby were asking what spices I’d put in, I hadn’t put any spices in whatsoever but they’re right, after a second tasting it was definitely spicey. In your opinion do you think it was their light brown sugar and is that normal for it to taste like that when baked do you think? Intrigued. Thanks x
That shouldn’t be the sugar – it has a more natural caramel flavour but I wouldn’t say enough to say spicy! X
Hi,
if I wanted to make this a double chocolate cookie – would I swap out 15g of flour and replace with cocoa powder?
I would do 25g cocoa powder, replacing 50g flour!
Hi, by how much would I need to increase the recipe to use a 9″ tin but keeping the same depth of cookie as the 8″ tin?
You would need to use about 1/3 more – use a large egg maybe and a yolk and add a splash of milk to bind the cookie dough enough x
Hi Jane, Absolutely love your recipes have made loads of them. I tried this cookie for valentines and it really sunk and broke apart so I tried it again today and cooked it for much longer than 30 mins and it’s still sunk upon cooling. Help?
Ohh no! So I had to google, but it may be worth using softened butter instead of melted and see if that helps you? x
Could this be made vegan? Thanks!
Yes! Look on my vegan cookie recipe for inspiration! X
Hi Jane, I wanted to use a 9” tin but keep the depth of the cookie. I used a conversion chart I found online and it said to increase the ingredients by 1/4, I did this but think it was too much bicarbonate as it Was like a cake and really didn’t taste nice at all. Could you tell me how much I should have increased the quants by.
Thank you
Sometimes raising agents are as easily multiplied – it may be worth keeping that is to be honest and hopefully it will taste better!
I absolutely love your recipes and they always turn out really well with everyone enjoying them, thank you! However this is the first fail. My oven is the right temperature, I followed everything but when I checked at 25 mins thought a bit of a wobble like you mentioned so left it a few mins but it still didn’t seem ready, it looked more cakey than Cookie? Anyhow I covered with foil a little longer then left if with the foil to fully cool. However when I went to remove it, it looked a bit sunken like a cake does? The only thing I didn’t have cornflour so used the plain flour like you said. Any ideas what could have happened so I can have another go? Thanks! x
This is so strange! It may be worth making the butter slightly softened compared to melted and see if that helps you – it can be because its under baked, but mine slink ever so slightly which is natural, but it shouldn’t completely sink in the middle! x
Thanks Jane, no it only sunk a bit but after reading the other comments where theirs had sunk too I don’t feel too bad. I think next time I’ll turn the oven down a bit as mentioned in another comment and cook it for longer
I made this giant cookie for my son’s birthday tomorrow, beautifully baked. However after cooling the middle of the cookie had sunk leaving a dip.😞
That can mean its slightly under baked – but buttercream can hide that! x
Hi Jane
If I was to make this with mini eggs to make it Easter themed, How many grams of the mini eggs would you recommend I use?
300g!! x
Can I use caster sugar or golden caster sugar instead of granulated sugar as I find granulated sugar in cookies can be a bit too sweet.
I want to make this cookie but I have ran out of plain flour. If I change to self raising, will the texture be awful? I only have about 50g of plain left.
Could I swap but not use any bicarbonate of soda or will this still not work?
Thanks in advance.
Because its only 50g it should be fine – I just wouldn’t recommend self raising flour for all of it!
It’ll only be 50g of plain so 185g self raising. However, I assume that won’t work after reading your original reply?
Oh sorry I misunderstood – that may cause it to rise and have a bit of a cakey texture yes!
No problem, thank you!!
Made this today for my fiancé for Valentine’s Day – absolutely amazing! 🍪
Made this giant cookie today for my hubby for Valentine’s Day – absolutely delicious and so easy! Thank you Jane for another great recipe.
Hi, if I was making 2 giant cookies in the oven at the same time (8inch size), how much longer would they need to bake for? Thanks!
If you are using two separate tins the timings would be the same.