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A giant chocolate chip cookie perfect for birthdays! Who doesn’t want a 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!
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!
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.
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.
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!
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!
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/Stork
- 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 190c/170fan 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 for about 10 minutes, then leave to cool fully on a wire rack.
- 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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© 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.
181 Comments
Jade
May 6, 2021 at 5:19 pmI’ve made this before and it turned out really well, such a good recipe, so I’m making it again. I’ve accidentally added an additional 200g of choc chips (so 600g in total) will this ruin the cookie??
Jessica Wattleworth
May 5, 2021 at 7:22 pmHi what piping nozzle did you use please?
Jane's Patisserie
May 5, 2021 at 7:43 pm2d closed star!!
Jane
May 1, 2021 at 3:50 pmHi Jane
When you say use 1.5 times the recipe for a 10 inch tin how would you do the egg(as you can’t really halve an egg)should I just use 2?
Jane's Patisserie
May 1, 2021 at 4:40 pmUse two small eggs, or a large one and a yolk x
Jane
May 1, 2021 at 5:15 pmThankyou. My eggs are mixed sizes. What are the weights for different sized eggs?
Jane
May 1, 2021 at 5:54 pmThankyou.
Emma
April 26, 2021 at 5:18 pmHi,
Just wondered if this could be made using oreos? If so, would I be better off using oreo biscuits or the dairy milk blocks with oreos in?
Thanks 🙂
Jane's Patisserie
April 29, 2021 at 10:27 amI would use the dairy milk so there is still some gooey to it otherwise it may be a bit dry – but some oreos added in won’t hurt!!
Sam
April 21, 2021 at 9:29 amHi, I love your recipes!
I want to try making cookie pizzas- could I use any of your cookie recipes and then bake them the same way as this recipe? Leave it to cool and then slice? Thanks!
Jane's Patisserie
April 26, 2021 at 2:04 pmHey! Thank you so much, yes its worth a go xx
Radhika Patel
April 12, 2021 at 8:36 pmHi Jane, if I wanted to make this in a 10 inch round tin, should I do 1.5 times the ingredients? Thanks
Jane's Patisserie
April 13, 2021 at 12:30 pmHello! Yes this should work xx
Amy
April 12, 2021 at 7:43 pmHi, how much more or world you keep the same mixture for a square 9” tin? Thank you!
Jane's Patisserie
April 13, 2021 at 12:32 pmHey! I would keep it the same as that is the same as my cookie bar recipes xx
Amy
March 25, 2021 at 1:33 pmThe taste and flavour is amazing!
Each time I’ve made it the cookie has sunk and/or cracked around the top edge? I read the messages on here and tried not fully melting the butter. Have you got any advice? I was going to maybe take out the bicarb? Would that help?
Jane's Patisserie
March 26, 2021 at 1:21 pmHii! Its worth trying a bigger tin instead (such as the 9 inch mentioned on the post) as that may help prevent the cracking, the bicarb is important xx
Jenny
March 12, 2021 at 7:37 pmI love this recipe and have made it so many times now! I’ve had a friend ask if it can be made gluten, dairy and soya free?
Jane's Patisserie
March 14, 2021 at 9:16 pmI mean its easy to use a dairy free butter, and then gluten free flour – but soya depends on the other ingredients and the substitutes you are using!
Wendy Shaw
March 11, 2021 at 7:56 pmI have a 12 inch round tin that I would like to try this recipe in, would it be ok if I reduce the cooking time and not make it as thick
Jane's Patisserie
March 12, 2021 at 8:30 amI would say a 12″ is far too big for the same recipe – volume wise a 12″ is almost 2.3x the volume compared to an 8″ tin!
Kate
March 30, 2021 at 2:07 pmI use a 10 inch round tin and the size is perfect if you want a wider/thinner cookie like Miss Millies.
Bella L
March 9, 2021 at 6:44 pmHi Jane, will this work in an 8” square tin please?
Jane's Patisserie
March 10, 2021 at 8:45 pmYes! The baking time is roughly the same but maybe a couple minutes less x
Danielle Oxford
March 8, 2021 at 11:38 amHi Jane. Can’t wait to make this! Just wondering when you say any chocolate would work, does this include frozen rolos and other caramelly chocolates? Thanks
Jane's Patisserie
March 8, 2021 at 7:30 pmAnything soft centred I would freeze, but yes basically anything works!
Lauren
March 5, 2021 at 12:56 pmHi Jane, I have just made to cookie and can’t wait to dig in later. Mine sunk in the middle like other people have mentioned but I don’t mind to much ☺️ I do have a question though, I always find my buttercream really hard to pipe – do you have any advice on this? Do I just need a wider tip maybe?
Jane's Patisserie
March 6, 2021 at 7:08 pmYeah it may be too small – its worth just having a practice one day on a random cake or watch some of my YouTube videos!!
Lauren
March 1, 2021 at 8:09 pmHi Jane, do you think magic stars and white chocolate buttons would work as an alternative to white and milk choc chips? I’m trying to think what would work other than ordinary choc chips but want to save mini eggs until Easter weekend 😃 any other ideas of chocolates you think would go well?
Jane's Patisserie
March 1, 2021 at 10:00 pmYes it would work well!! And honestly any you like work haha!
Joelle Hubery
March 1, 2021 at 6:28 pmHi Jane I’m wanting to make this double layered like the millies cookies, might be a silly question but can I just split this recipe into two? And how long would you cook it for ?
Jane's Patisserie
March 1, 2021 at 10:02 pmIt depends on the tin you use – I would personally say 2x 8″ tins is too thin, but would say for 2x 7″ it could be good!
Lauren
February 28, 2021 at 9:05 pmHi Jane, can the cookie dough be put in the fridge like your others before baking? I am wondering if I can make it the day before baking and would this alter the baking time? Thanks ☺️
Jane's Patisserie
February 28, 2021 at 10:06 pmIt definitely can be put in the fridge first to bake later! It won’t really alter the time but add a minute maybe! x
Jane
February 23, 2021 at 8:07 pmHow much would I increase the recipe by to make it in a 9″ tin but keeping the same depth of cookie as an 8″
Jane's Patisserie
February 24, 2021 at 10:51 amI would use about 1/3 more, but use 1 large egg and a splash of milk if the dough is a little dry! x
Judles
February 23, 2021 at 7:20 pmHi 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
Jane's Patisserie
February 25, 2021 at 1:45 pmThat shouldn’t be the sugar – it has a more natural caramel flavour but I wouldn’t say enough to say spicy! X
Emma
February 23, 2021 at 11:34 amHi,
if I wanted to make this a double chocolate cookie – would I swap out 15g of flour and replace with cocoa powder?
Jane's Patisserie
February 23, 2021 at 12:32 pmI would do 25g cocoa powder, replacing 50g flour!
Jane fawcett
February 22, 2021 at 8:57 pmHi, 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?
Jane's Patisserie
February 25, 2021 at 1:58 pmYou 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
Sophie
February 22, 2021 at 3:46 pmHi 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?
Jane's Patisserie
February 25, 2021 at 1:59 pmOhh no! So I had to google, but it may be worth using softened butter instead of melted and see if that helps you? x
Holly
February 22, 2021 at 2:46 pmCould this be made vegan? Thanks!
Jane's Patisserie
February 25, 2021 at 1:59 pmYes! Look on my vegan cookie recipe for inspiration! X
Jane
February 21, 2021 at 11:43 amHi 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
Jane's Patisserie
February 25, 2021 at 3:22 pmSometimes raising agents are as easily multiplied – it may be worth keeping that is to be honest and hopefully it will taste better!
Judles
February 20, 2021 at 1:07 amI 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
Jane's Patisserie
February 26, 2021 at 3:38 pmThis 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
Judles
February 28, 2021 at 12:30 pmThanks 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
Bijal
February 18, 2021 at 8:50 pmI 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.😞
Jane's Patisserie
February 18, 2021 at 8:52 pmThat can mean its slightly under baked – but buttercream can hide that! x
Gemma
February 18, 2021 at 11:55 amHi 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?
Jane's Patisserie
February 18, 2021 at 8:41 pm300g!! x
Lisa Nicholls
February 17, 2021 at 1:17 pmCan 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.
Jessica
February 14, 2021 at 7:07 pmI 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.
Jane's Patisserie
February 14, 2021 at 7:18 pmBecause its only 50g it should be fine – I just wouldn’t recommend self raising flour for all of it!
Jessica
February 15, 2021 at 1:18 amIt’ll only be 50g of plain so 185g self raising. However, I assume that won’t work after reading your original reply?
Jane's Patisserie
February 15, 2021 at 9:55 amOh sorry I misunderstood – that may cause it to rise and have a bit of a cakey texture yes!
Jessica
February 15, 2021 at 2:43 pmNo problem, thank you!!
Jessica
February 14, 2021 at 8:59 amMade this today for my fiancé for Valentine’s Day – absolutely amazing! 🍪
Mel Ring
February 13, 2021 at 6:04 pmMade this giant cookie today for my hubby for Valentine’s Day – absolutely delicious and so easy! Thank you Jane for another great recipe.
Karen Lambert
February 13, 2021 at 10:51 amHi, 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!
Jane's Patisserie
February 13, 2021 at 3:08 pmIf you are using two separate tins the timings would be the same.
Amber
February 11, 2021 at 10:49 pmHey 😁! 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
Ellie
February 11, 2021 at 8:46 pmHi 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
Jane's Patisserie
February 12, 2021 at 8:20 amI’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
Charlotte
February 9, 2021 at 10:39 pmHello, 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.
Jane's Patisserie
February 13, 2021 at 3:19 pmOh 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
Beth
February 9, 2021 at 9:16 pmHi 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?
Jane's Patisserie
February 10, 2021 at 7:37 pmYou can use either xx
Dina
February 9, 2021 at 4:42 pmHello 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
Jane's Patisserie
February 9, 2021 at 7:20 pmDid 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
Beccy
March 16, 2021 at 9:02 pmHi,
When you say press down do you mean flat into the tin?
Jane's Patisserie
March 17, 2021 at 9:26 pmYep, you have to fill the tin to the edges so the mixture is flat x
K
February 9, 2021 at 4:17 pmade 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
Jane's Patisserie
February 9, 2021 at 7:22 pmYes 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!
Sarah
February 8, 2021 at 6:24 pmI 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?
Jane's Patisserie
February 8, 2021 at 7:26 pmThat 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
Melissa
February 6, 2021 at 10:55 amHi 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
Rachel
February 5, 2021 at 10:19 amIf 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.
Jane's Patisserie
February 6, 2021 at 4:37 pmFridge, no – freezer, just add 1-2 minutes baking time x
Zoe Collins
February 5, 2021 at 8:18 amCan’t wait to make this – just wondering if you
Could you serve this warm with ice cream ?
Jane's Patisserie
February 6, 2021 at 4:45 pmYes definitely! Warm cookie and ice cream is the best x
Melissa
February 5, 2021 at 8:02 amHi 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!
Jane's Patisserie
February 7, 2021 at 12:37 pmIt may be the tin is quite thin or transfers heat different – but the outside edge will naturally be harder! x
Sharon G
February 4, 2021 at 9:13 pmLooking forward to making this instead of a cake for 11 yo Grand daughters birthday at the weekend.
Maleeha
February 4, 2021 at 8:41 amHi 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
Jane's Patisserie
February 4, 2021 at 11:43 amYou’d have to use an even bigger tin if you wanted it thinner such as a 10″ x
Victoria
February 3, 2021 at 3:45 pmHi 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 😊
Jane's Patisserie
February 3, 2021 at 3:57 pmYes you can! But I would freeze the caramel filled chocolate first xx
Izabelle
February 1, 2021 at 7:00 pmHi Jane, just wondering how i could adapt this to make it a six inch?
Jane's Patisserie
February 2, 2021 at 8:07 pmIt 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!
Caroline
February 1, 2021 at 4:24 pmLove this recipe! If I wanted to make dairy free would you recommend stork baking block?
Jane's Patisserie
February 2, 2021 at 8:07 pmYes! x
Laura
March 24, 2021 at 8:43 pmHi 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?
Jane's Patisserie
March 26, 2021 at 1:37 pmHello! The edges will always bake more than the middle but it may be worth covering with foil just incase x
Bella
January 31, 2021 at 9:58 pmHi, can i use self raising instead of the plain flour and bicarb?
Jane's Patisserie
February 1, 2021 at 10:05 amFor this one plain flour is best x
Molly
January 31, 2021 at 9:20 pmI’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?
Jane's Patisserie
February 1, 2021 at 9:59 amI’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!
Shelley
January 31, 2021 at 8:33 pmWhere’s the best place to store the finished cake, I put mine in the fridge?
Jane's Patisserie
February 1, 2021 at 10:05 amRoom temp! Never the fridge x
Laura
January 31, 2021 at 1:17 pmHi Jane,
Is there anywhere you recommend buying edible lettering from?
thanks!
Jane's Patisserie
February 1, 2021 at 10:07 amI’ve linked it on the post!
Sanj
January 29, 2021 at 10:38 pmCan I make this into a heart shape?
Jane's Patisserie
January 30, 2021 at 7:39 pmYes you can use a heart shape tin!
Doreen
January 27, 2021 at 10:46 pmHi 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
Jane's Patisserie
January 28, 2021 at 7:14 pmYes defo! x
Linzi
January 25, 2021 at 11:21 pmHi Jane, can this be made gluten free? X
Jane's Patisserie
January 27, 2021 at 8:09 pmYes! Just use gluten free flour xx
Amanda
January 24, 2021 at 10:31 amHi Jane.. going to make this yummy cookie is it ok to make up the mixture and keep in fridge overnight and bake the morning.
Jane's Patisserie
January 24, 2021 at 8:05 pmYes you can!
Hanna
January 24, 2021 at 6:17 amThanks 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 🙂
Pete
January 24, 2021 at 1:23 amCould you add the method of melting dark chocolate and butter so the cookie is fudgey or will it not hold as much?
Jane's Patisserie
January 24, 2021 at 8:07 pmHonestly I’m not sure – I never melt chocolate for cookie dough x
Eva
January 23, 2021 at 3:10 pmHi Jane,
If I put a spread in the middle like Nutella will it take longer to cook?
Jane's Patisserie
January 23, 2021 at 3:18 pmIt 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!
Carol
January 23, 2021 at 2:28 pmHi Jane when you say melt butter can you put it in the microwave then put in a bowl with sugars ?
Jane's Patisserie
January 23, 2021 at 5:44 pmYes!!
Diana
January 23, 2021 at 2:17 pmI 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.
Becky
January 23, 2021 at 12:08 pmHi Jane,
This looks amazing, how much extra would I need to do a 10 inch cookie? Xx
Jane's Patisserie
January 23, 2021 at 5:53 pmI would use about another half of the recipe! Not sure on the baking time but it would be more!! x
Becky
January 24, 2021 at 1:03 pmThank 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
Kerry
January 23, 2021 at 9:40 amHi jane, to make this vegan, could i substitute the egg for almond milk or would flax seed be better?
Jane's Patisserie
January 23, 2021 at 10:24 amFor this I would do the flaxseed personally, but either works!
Chelsey
January 22, 2021 at 4:16 pmHi, 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
Jane's Patisserie
January 22, 2021 at 8:48 pmI usually find it happens when it’s slightly under baked, but it can naturally happen ever so slightly anyway! x
Helen
January 22, 2021 at 8:21 amHi 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!
Jane's Patisserie
January 22, 2021 at 8:51 pmYou can stick to the recipe of the red velvet, but using the cooking temps/timings/tin etc of this one!
Janine
January 21, 2021 at 11:33 amJust made this for my son’s birthday. Did the decorations in claret & blue (Aston Villa). He was delighted with it.
Nic | Nic's Adventures & Bakes
January 21, 2021 at 10:56 amThanks for sharing, this cookie looks an amazing treat for a birthday 🙂
Alex
January 20, 2021 at 10:31 pmHiya 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
Ashley Neave
January 20, 2021 at 9:30 pmLoved it !! I was wondering could I also make their recipe with peanut m&ms ??? Would it be any different x
Jane's Patisserie
January 21, 2021 at 12:03 pmThat would work!
Paula
January 20, 2021 at 5:23 pmHi Jane- do you think you could freeze the cookie once it’s cooked? Or would it be better to freeze the dough instead?
Jane's Patisserie
January 20, 2021 at 6:33 pmEither is fine, but I personally find freezing the raw dough better!
Vicki Hawkins
January 20, 2021 at 12:20 pmMy 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
Julie
January 19, 2021 at 5:27 pmWaw. 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.
Jess
January 19, 2021 at 11:49 amHello 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
Jane's Patisserie
January 19, 2021 at 2:34 pmI usually just line the bottom, but you can line the sides as well just in case it sticks x
Amber
January 18, 2021 at 3:11 pmHi 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
Jane's Patisserie
January 18, 2021 at 6:26 pmThe one I used is linked on the post!
Amy
January 18, 2021 at 12:28 pmHi!
If I wanted to make this a triple choc cookie how much coco powder should I use?
Thanks! x
Jane's Patisserie
January 18, 2021 at 1:38 pmMentioned on the post!
Melissa Nguyen
January 18, 2021 at 3:10 amHey 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!
Jane's Patisserie
January 18, 2021 at 11:09 amHey! 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
Nicky
January 17, 2021 at 9:16 pmWould 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 ??
Jane's Patisserie
January 18, 2021 at 11:10 amUnfortunately 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
Katie
January 17, 2021 at 8:31 pmWould I be able to use something like Reese’s pieces instead of one of the chocolates?
Jane's Patisserie
January 18, 2021 at 11:10 amYes!
Carol
January 17, 2021 at 9:31 amHi Jane can this be made gluten free
Jane's Patisserie
January 17, 2021 at 10:25 amYes – using gluten free ingredients should work well x
Becky
January 20, 2021 at 5:05 pmHi Jane, if I wanted to make this egg free, what could I use as a substitute? Xx
Claire
January 30, 2021 at 2:06 pmCould 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.
Lucy Hunt
January 16, 2021 at 8:14 pmI made this today but made it a double chocolate flavour by adding coco powder. It was delicious, tastes very cookieish.
Louise Roberts
January 16, 2021 at 6:56 pmDo you know how many Claire is there are in each slice?
Zaynah
January 16, 2021 at 3:28 pmLooks amazing
What icing tip did you use to create the pattern you did with the buttercream?
Can’t wait to try
Jane's Patisserie
January 16, 2021 at 5:38 pm2d closed star! x
Emily
January 16, 2021 at 2:42 pmWow 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
Jane's Patisserie
January 16, 2021 at 5:38 pmYesss it would work well with either!
Steph
January 16, 2021 at 12:46 pmHi Jane, I would really like to try this recipe today but I only have a 6″ tin. How can I adapt the recipe? 😀
Jane's Patisserie
January 16, 2021 at 5:39 pmI 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?
Paula
January 16, 2021 at 12:13 pmYou 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!!
Jenna
January 16, 2021 at 10:13 pmPaula 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 🙂
Paula
January 20, 2021 at 5:21 pmHi Jenna- we still get a bit of green as well but we just ignore it😊 They still taste lovely!
Jenny
January 16, 2021 at 10:52 amIf I wanted to make this vegan what is the best ingredient and ratio for egg replacer please?
Thanks
Jenny
Jane's Patisserie
January 16, 2021 at 5:43 pmI would use any egg replacer recommended on google as there are so many different ways x
Jenny
January 18, 2021 at 8:46 amThank you. I am Going use flaxseed. What quantity would you suggest please?
Jane's Patisserie
January 18, 2021 at 11:08 amFor one egg I usually use 1tbsp flaxseed with 3tbsp water x
Nicky P
January 16, 2021 at 10:04 amThis 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
Jane's Patisserie
January 16, 2021 at 5:47 pmI use Callebaut!
Nicola Donnelly
January 16, 2021 at 9:41 amHi jane great recipe! Making this today 😁 how would I up this to a 12 inch cookie with the same level of thickness?
Thank you
Jane's Patisserie
January 16, 2021 at 5:45 pmOh 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
Diana White
January 16, 2021 at 9:41 amHello
I want to make this gorgeous looking giant cookie 2 days in advance. Is it possible and how should I store it please?
Jane's Patisserie
January 16, 2021 at 5:45 pmAs 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
Anna
January 16, 2021 at 9:23 amHi 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 🙂
Jane's Patisserie
January 16, 2021 at 5:46 pmThat often means to me that they are under baked!
Jenna
January 16, 2021 at 9:04 amI 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.
Rachael Dorward
January 16, 2021 at 8:31 amYou’ve gone and done it again! Absolutely incredible. I can’t wait to try this out – kinder springs to mind
🌰🍪🤎