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Giant Birthday Cookie!

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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!

A giant chocolate chip cookie perfect for birthdays! Who doesn't want a giant birthday cookie?! 
5 from 22 votes
Print Pin Rate
Category: Cake
Type: Cookies
Keyword: Cookie Cake, Cookies
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling & Decorating: 2 hours
Total Time: 2 hours 35 minutes
Servings: 10 Slices
Author: Jane's Patisserie

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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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

145 Comments

  • Lauren
    February 28, 2021 at 9:05 pm

    Hi 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 ☺️

    Reply
    • Jane's Patisserie
      February 28, 2021 at 10:06 pm

      It 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 pm

    5 stars
    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″

    Reply
    • Jane's Patisserie
      February 24, 2021 at 10:51 am

      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

  • Judles
    February 23, 2021 at 7:20 pm

    5 stars
    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

    Reply
    • Jane's Patisserie
      February 25, 2021 at 1:45 pm

      That 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 am

    Hi,

    if I wanted to make this a double chocolate cookie – would I swap out 15g of flour and replace with cocoa powder?

    Reply
    • Jane's Patisserie
      February 23, 2021 at 12:32 pm

      I would do 25g cocoa powder, replacing 50g flour!

  • Jane fawcett
    February 22, 2021 at 8:57 pm

    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?

    Reply
    • Jane's Patisserie
      February 25, 2021 at 1:58 pm

      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

  • Sophie
    February 22, 2021 at 3:46 pm

    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?

    Reply
    • Jane's Patisserie
      February 25, 2021 at 1:59 pm

      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

  • Holly
    February 22, 2021 at 2:46 pm

    Could this be made vegan? Thanks!

    Reply
    • Jane's Patisserie
      February 25, 2021 at 1:59 pm

      Yes! Look on my vegan cookie recipe for inspiration! X

  • Jane
    February 21, 2021 at 11:43 am

    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

    Reply
    • Jane's Patisserie
      February 25, 2021 at 3:22 pm

      Sometimes 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 am

    5 stars
    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

    Reply
    • Jane's Patisserie
      February 26, 2021 at 3:38 pm

      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

    • Judles
      February 28, 2021 at 12:30 pm

      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

  • Bijal
    February 18, 2021 at 8:50 pm

    5 stars
    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.😞

    Reply
    • Jane's Patisserie
      February 18, 2021 at 8:52 pm

      That can mean its slightly under baked – but buttercream can hide that! x

  • Gemma
    February 18, 2021 at 11:55 am

    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?

    Reply
  • Lisa Nicholls
    February 17, 2021 at 1:17 pm

    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.

    Reply
  • Jessica
    February 14, 2021 at 7:07 pm

    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.

    Reply
    • Jane's Patisserie
      February 14, 2021 at 7:18 pm

      Because 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 am

      It’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 am

      Oh 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 pm

      No problem, thank you!!

  • Jessica
    February 14, 2021 at 8:59 am

    5 stars
    Made this today for my fiancé for Valentine’s Day – absolutely amazing! 🍪

    Reply
  • Mel Ring
    February 13, 2021 at 6:04 pm

    5 stars
    Made this giant cookie today for my hubby for Valentine’s Day – absolutely delicious and so easy! Thank you Jane for another great recipe.

    Reply
  • Karen Lambert
    February 13, 2021 at 10:51 am

    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!

    Reply
    • Jane's Patisserie
      February 13, 2021 at 3:08 pm

      If you are using two separate tins the timings would be the same.

  • Amber
    February 11, 2021 at 10:49 pm

    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

    Reply
  • Ellie
    February 11, 2021 at 8:46 pm

    5 stars
    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

    Reply
    • Jane's Patisserie
      February 12, 2021 at 8:20 am

      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

  • Charlotte
    February 9, 2021 at 10:39 pm

    5 stars
    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.

    Reply
    • Jane's Patisserie
      February 13, 2021 at 3:19 pm

      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

  • Beth
    February 9, 2021 at 9:16 pm

    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?

    Reply
  • Dina
    February 9, 2021 at 4:42 pm

    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

    Reply
    • Jane's Patisserie
      February 9, 2021 at 7:20 pm

      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

  • Sarah
    February 8, 2021 at 6:24 pm

    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?

    Reply
    • Jane's Patisserie
      February 8, 2021 at 7:26 pm

      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

  • Melissa
    February 6, 2021 at 10:55 am

    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

    Reply
  • Rachel
    February 5, 2021 at 10:19 am

    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.

    Reply
    • Jane's Patisserie
      February 6, 2021 at 4:37 pm

      Fridge, no – freezer, just add 1-2 minutes baking time x

  • Zoe Collins
    February 5, 2021 at 8:18 am

    Can’t wait to make this – just wondering if you
    Could you serve this warm with ice cream ?

    Reply
    • Jane's Patisserie
      February 6, 2021 at 4:45 pm

      Yes definitely! Warm cookie and ice cream is the best x

  • Melissa
    February 5, 2021 at 8:02 am

    5 stars
    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!

    Reply
    • Jane's Patisserie
      February 7, 2021 at 12:37 pm

      It 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 pm

    Looking forward to making this instead of a cake for 11 yo Grand daughters birthday at the weekend.

    Reply
  • Maleeha
    February 4, 2021 at 8:41 am

    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

    Reply
    • Jane's Patisserie
      February 4, 2021 at 11:43 am

      You’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 pm

    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 😊

    Reply
    • Jane's Patisserie
      February 3, 2021 at 3:57 pm

      Yes you can! But I would freeze the caramel filled chocolate first xx

  • Izabelle
    February 1, 2021 at 7:00 pm

    Hi Jane, just wondering how i could adapt this to make it a six inch?

    Reply
    • Jane's Patisserie
      February 2, 2021 at 8:07 pm

      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!

  • Caroline
    February 1, 2021 at 4:24 pm

    Love this recipe! If I wanted to make dairy free would you recommend stork baking block?

    Reply
  • Bella
    January 31, 2021 at 9:58 pm

    Hi, can i use self raising instead of the plain flour and bicarb?

    Reply
  • Molly
    January 31, 2021 at 9:20 pm

    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?

    Reply
    • Jane's Patisserie
      February 1, 2021 at 9:59 am

      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!

  • Shelley
    January 31, 2021 at 8:33 pm

    Where’s the best place to store the finished cake, I put mine in the fridge?

    Reply
  • Laura
    January 31, 2021 at 1:17 pm

    Hi Jane,

    Is there anywhere you recommend buying edible lettering from?

    thanks!

    Reply
  • Sanj
    January 29, 2021 at 10:38 pm

    Can I make this into a heart shape?

    Reply
  • Doreen
    January 27, 2021 at 10:46 pm

    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

    Reply
  • Linzi
    January 25, 2021 at 11:21 pm

    Hi Jane, can this be made gluten free? X

    Reply
  • Amanda
    January 24, 2021 at 10:31 am

    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.

    Reply
  • Hanna
    January 24, 2021 at 6:17 am

    5 stars
    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 🙂

    Reply
  • Pete
    January 24, 2021 at 1:23 am

    Could you add the method of melting dark chocolate and butter so the cookie is fudgey or will it not hold as much?

    Reply
    • Jane's Patisserie
      January 24, 2021 at 8:07 pm

      Honestly I’m not sure – I never melt chocolate for cookie dough x

  • Eva
    January 23, 2021 at 3:10 pm

    Hi Jane,
    If I put a spread in the middle like Nutella will it take longer to cook?

    Reply
    • Jane's Patisserie
      January 23, 2021 at 3:18 pm

      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!

  • Carol
    January 23, 2021 at 2:28 pm

    Hi Jane when you say melt butter can you put it in the microwave then put in a bowl with sugars ?

    Reply
  • Diana
    January 23, 2021 at 2:17 pm

    5 stars
    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.

    Reply
  • Becky
    January 23, 2021 at 12:08 pm

    Hi Jane,
    This looks amazing, how much extra would I need to do a 10 inch cookie? Xx

    Reply
    • Jane's Patisserie
      January 23, 2021 at 5:53 pm

      I 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 pm

      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

  • Kerry
    January 23, 2021 at 9:40 am

    Hi jane, to make this vegan, could i substitute the egg for almond milk or would flax seed be better?

    Reply
    • Jane's Patisserie
      January 23, 2021 at 10:24 am

      For this I would do the flaxseed personally, but either works!

  • Chelsey
    January 22, 2021 at 4:16 pm

    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

    Reply
    • Jane's Patisserie
      January 22, 2021 at 8:48 pm

      I 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 am

    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!

    Reply
    • Jane's Patisserie
      January 22, 2021 at 8:51 pm

      You 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 am

    5 stars
    Just made this for my son’s birthday. Did the decorations in claret & blue (Aston Villa). He was delighted with it.

    Reply
  • Nic | Nic's Adventures & Bakes
    January 21, 2021 at 10:56 am

    5 stars
    Thanks for sharing, this cookie looks an amazing treat for a birthday 🙂

    Reply
  • Alex
    January 20, 2021 at 10:31 pm

    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

    Reply
  • Ashley Neave
    January 20, 2021 at 9:30 pm

    5 stars
    Loved it !! I was wondering could I also make their recipe with peanut m&ms ??? Would it be any different x

    Reply
  • Paula
    January 20, 2021 at 5:23 pm

    5 stars
    Hi Jane- do you think you could freeze the cookie once it’s cooked? Or would it be better to freeze the dough instead?

    Reply
    • Jane's Patisserie
      January 20, 2021 at 6:33 pm

      Either is fine, but I personally find freezing the raw dough better!

  • Vicki Hawkins
    January 20, 2021 at 12:20 pm

    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

    Reply
  • Julie
    January 19, 2021 at 5:27 pm

    5 stars
    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.

    Reply
  • Jess
    January 19, 2021 at 11:49 am

    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

    Reply
    • Jane's Patisserie
      January 19, 2021 at 2:34 pm

      I 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 pm

    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

    Reply
    • Jane's Patisserie
      January 18, 2021 at 6:26 pm

      The one I used is linked on the post!

  • Amy
    January 18, 2021 at 12:28 pm

    Hi!

    If I wanted to make this a triple choc cookie how much coco powder should I use?

    Thanks! x

    Reply
  • Melissa Nguyen
    January 18, 2021 at 3:10 am

    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!

    Reply
    • Jane's Patisserie
      January 18, 2021 at 11:09 am

      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

  • Nicky
    January 17, 2021 at 9:16 pm

    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 ??

    Reply
    • Jane's Patisserie
      January 18, 2021 at 11:10 am

      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

  • Katie
    January 17, 2021 at 8:31 pm

    Would I be able to use something like Reese’s pieces instead of one of the chocolates?

    Reply
  • Carol
    January 17, 2021 at 9:31 am

    Hi Jane can this be made gluten free

    Reply
    • Jane's Patisserie
      January 17, 2021 at 10:25 am

      Yes – using gluten free ingredients should work well x

    • Becky
      January 20, 2021 at 5:05 pm

      Hi Jane, if I wanted to make this egg free, what could I use as a substitute? Xx

    • Claire
      January 30, 2021 at 2:06 pm

      Could 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 pm

    5 stars
    I made this today but made it a double chocolate flavour by adding coco powder. It was delicious, tastes very cookieish.

    Reply
  • Louise Roberts
    January 16, 2021 at 6:56 pm

    5 stars
    Do you know how many Claire is there are in each slice?

    Reply
  • Zaynah
    January 16, 2021 at 3:28 pm

    Looks amazing

    What icing tip did you use to create the pattern you did with the buttercream?

    Can’t wait to try

    Reply
  • Emily
    January 16, 2021 at 2:42 pm

    5 stars
    Wow 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

    Reply
    • Jane's Patisserie
      January 16, 2021 at 5:38 pm

      Yesss it would work well with either!

  • Steph
    January 16, 2021 at 12:46 pm

    Hi Jane, I would really like to try this recipe today but I only have a 6″ tin. How can I adapt the recipe? 😀

    Reply
    • Jane's Patisserie
      January 16, 2021 at 5:39 pm

      I 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 pm

    5 stars
    You 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!!

    Reply
    • Jenna
      January 16, 2021 at 10:13 pm

      Paula 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 pm

      Hi 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 am

    If I wanted to make this vegan what is the best ingredient and ratio for egg replacer please?
    Thanks
    Jenny

    Reply
    • Jane's Patisserie
      January 16, 2021 at 5:43 pm

      I would use any egg replacer recommended on google as there are so many different ways x

    • Jenny
      January 18, 2021 at 8:46 am

      Thank you. I am Going use flaxseed. What quantity would you suggest please?

    • Jane's Patisserie
      January 18, 2021 at 11:08 am

      For one egg I usually use 1tbsp flaxseed with 3tbsp water x

  • Nicky P
    January 16, 2021 at 10:04 am

    This 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

    Reply
  • Nicola Donnelly
    January 16, 2021 at 9:41 am

    Hi jane great recipe! Making this today 😁 how would I up this to a 12 inch cookie with the same level of thickness?

    Thank you

    Reply
    • Jane's Patisserie
      January 16, 2021 at 5:45 pm

      Oh 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 am

    Hello
    I want to make this gorgeous looking giant cookie 2 days in advance. Is it possible and how should I store it please?

    Reply
    • Jane's Patisserie
      January 16, 2021 at 5:45 pm

      As 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 am

    Hi 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 🙂

    Reply
    • Jane's Patisserie
      January 16, 2021 at 5:46 pm

      That often means to me that they are under baked!

  • Jenna
    January 16, 2021 at 9:04 am

    5 stars
    I 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.

    Reply
  • Rachael Dorward
    January 16, 2021 at 8:31 am

    You’ve gone and done it again! Absolutely incredible. I can’t wait to try this out – kinder springs to mind
    🌰🍪🤎

    Reply

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