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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!


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. 


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! 

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!

A giant chocolate chip cookie perfect for birthdays! Who doesn't want a giant birthday cookie?! 
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


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


  • 75 g unsalted butter (room temp)
  • 150 g icing sugar
  • 1/2 tsp vanilla extract


  • Sprinkles/candles/letters/etc


  • 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 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!


  • 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


Find my other Cookie & Cookie Bar Recipes on my Recipes Page!

You can find me on:

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.


  1. Sarah B on May 10, 2024 at 4:14 pm

    Absolutely love baking this, done it more times than I can remember and it always goes down a storm — thank you !!

    Any idea how long I would bake it for if I was to use a 6″ tin and split the mixture between 2 of them? Thanks in advance 🫶

  2. Pippa cook on April 25, 2024 at 9:46 pm

    Hi , how much mix would I need for a 28cm backing tin as would like to make a large thinner cookie. I was thinking a batch and a half .would this be enough ?

  3. Rhi on December 10, 2023 at 12:07 pm

    Hi can I make and bake the Cookie in advance and freeze, ready to decorate at a later date?

  4. Josie on November 25, 2023 at 1:09 pm

    5 stars
    Just made this for my partner’s birthday. I didn’t have any soft brown sugar so I used Demerara. It’s absolutely delicious. Thank you. X

  5. Natalie Stimpson on September 9, 2023 at 7:46 am

    Hi Jane, how do I adapt the giant cookie so it’s Oreo dough? Many thanks 🍪😋

  6. Bonnie on June 6, 2023 at 11:46 am

    Maybe a silly question…. Is there a reason why you can’t just use the NYC cookie recipe and squash the dough into a tin to make a giant cookie?

    Thank you

  7. Selin on May 22, 2023 at 7:02 am

    Hi, just wondering if you would be able to tell me what to swap to make this a red velvet and would it work?

  8. Beth on May 15, 2023 at 10:10 am

    5 stars
    Hi Jane!

    I absolutely love this cookie cake – I’ve made it once before and it turned out perfectly. I’m planning on making this for my boyfriends 30th and stacking a few on top of one another. Given the time restraints I may have for decorating it, I’m hoping to bake the giant cookies a week in advance and then decorate the cake the day before. I have a couple of questions to ask as a novice baker if possible please. 🙂

    For freezing the baked cookie, would you advise to let the bakes cool fully then wrap individually in clingfilm and store in the freezer until required?
    For decorating, would you advise letting the cookie thaw out fully, then sandwiching layers together with the buttercream as opposed to stacking when frozen?

    Many thanks for your time & expertise! 🙂

  9. Charlie on March 27, 2023 at 2:53 pm

    Are you able to freeze the dough and then defrost and cook at a later date?

    • Jane's Patisserie on March 29, 2023 at 11:22 am

      Hiya! Absolutely, you can freeze it raw or baked for up to 3 months! Hope this helps! x

  10. Catherine Hudson on March 9, 2023 at 7:11 pm

    Jane, could I prep making the giant birthday cookie the night before and leave in the fridge overnight then bake the next day? Would the cooking time change when cooking from chilled?

    • Jane's Patisserie on March 17, 2023 at 10:52 am

      Hiya! Yes this should be fine! Enjoy! x

  11. Isadora on January 23, 2023 at 9:40 pm

    5 stars
    Great recipe. I used 250g of chopped chocolate and per a previous comment once I’d put it in the cake tin I refrigerated for an hour before baking. I used a 9inch cake tin and cooked for 22 minutes, came out perfect!

    • Rhiannon on March 13, 2023 at 2:08 pm

      Can this be made Gluten Free, if so would you keep quantities the same?

    • Jane's Patisserie on March 13, 2023 at 2:50 pm

      Yes this should be fine with simple swaps! Hope this helps! x

  12. Karen on September 2, 2022 at 4:44 pm

    Hi would this work using raspberrys and white chocolate. If so how much would you recommend of each please

    • Jane's Patisserie on September 14, 2022 at 4:13 pm

      Hiya! Absolutely – I would use 300g white chocolate, 20g freeze dried raspberries. hope this helps! x

  13. Sheryl Williams on August 4, 2022 at 10:45 am

    How do you get it out of the tins? Would a tin like the cheesecakes use work?

    • Jane's Patisserie on August 5, 2022 at 9:02 am

      Yes absolutely! Enjoy! x

    • Emma on September 2, 2022 at 10:12 am

      Does this make 2? A lot left over if just for 1!!

    • Zarah on April 23, 2023 at 2:46 pm

      Hi Jane, if I wanted to make this using kinder chocolate, would anything about the recipe change or could I just use about 250g for a 9’ tin and it be okay?

  14. Lucy Macdonald on June 15, 2022 at 12:23 pm

    I’ve made this 3 times now, followed the recipe exact and it’s coming out like a cake every time and has absolutely no taste. Help, what am I doing wrong

    • Jane's Patisserie on June 15, 2022 at 4:24 pm

      Hiya! Sometimes this can be due to measuring ingredients inaccurately – such as the raising agent, but it is also worth double checking the temperature of your oven! Hope this helps! x

  15. Amber on June 10, 2022 at 5:08 pm

    I’ve noticed a few people have commented regarding making this into a pizza cookie.
    I can confirm I used this exact recipe and cooked In a 12″ pizza pan. I Reduced time to 15 minutes and its cooked perfectly.
    Infact ive Just made it for 2nd time in a week as the kids and school friend gobbled it up 🤣🙈
    Thankyou for this wonderful recipe. X

  16. Lucy Hook on June 9, 2022 at 8:39 pm

    I’ve been asked to make this but instead of chocolate chips they want dried fruit – is this possible? Will I just use the same ratio? Please can somebody help! Thank you!! 😊

    • Jane's Patisserie on June 10, 2022 at 12:13 pm

      Yes this should be fine! Enjoy! x

  17. AL on March 29, 2022 at 10:07 pm

    Hi Jane,

    I wanted to make this in a square pan instead or round – either an 8” or a 9” square one. Which of the two sizes would you recommend using where I wouldn’t need to change the amount of ingredients that you’ve listed above.. thanks!

    • Chloe on May 5, 2022 at 8:39 pm

      Had to take it out at 20 mins as could smell burning, doesn’t look appetising to give for a birthday now 🙁

  18. Kelly on January 16, 2022 at 2:28 pm

    5 stars
    I love the recipe made it a few times now. But when it’s cooked it looks amazing but then when cooled down it seems to sink a lot in the middle. Can I ask why this happens please?

    • Jane's Patisserie on January 17, 2022 at 4:23 pm

      Hiya! This means it is just slightly under baked. Hope this helps! x

  19. Amy on January 12, 2022 at 1:48 pm

    Such a great recipe but how would I adjust this for a heart 8” tin?


    • Jane's Patisserie on January 13, 2022 at 11:43 am

      Hiya! Take a look at my Giant Valentines Cookie recipe. Enjoy! x

    • Amy on January 16, 2022 at 8:52 am

      Thank you very much, I wrote this on the wrong recipe is was actually the brownie. Do you have a heart recipe?
      I wondered if taking out a few spoonfuls as I would like to put it in a box for a gift and think it might be too tall?
      Thank you

  20. Stacey sutton on August 18, 2021 at 11:30 pm

    Hey Jane,

    Is there any chance of making a cookie cake like this but dairy dree?

    Any advice will help.

  21. Rachael on July 26, 2021 at 7:15 am

    Hi!! I’d really like to make this cookie but with ginger and white chocolate, how would you recommend to add ginger into the recipe?

    TIA x

    • Jane's Patisserie on July 30, 2021 at 11:41 am

      I would take a look at my gingerbread NYC cookies for inspo! x

  22. Chelsea on July 23, 2021 at 7:47 pm

    Ive just made this and it smells absolutely unreal but im unsure if its cooked too quickly as the top looks cooked but inside still seems to be uncooked and the mixture is still very wet not sure what ive done wrong or if it will harden up? Anybody else had this happen to them? X

    • Jane's Patisserie on July 24, 2021 at 9:10 am

      This sounds like it could be your oven, but it does also need to cool fully so its baked as if its fresh out the oven it will still be wet. x

    • Kat on April 15, 2022 at 12:44 pm

      I’ve had 3 attempts at it today cooking on lower temp also and it’s still raw on inside 🤦‍♀️ But very brown on outside xx

    • Jane's Patisserie on April 19, 2022 at 3:20 pm

      Hiya! I’m so sorry but this sounds like an issue with your oven! I’d recommend buying an oven thermometer, or checking your oven ‘hotspots’ with perhaps a simple Victoria sponge recipe! Hope this helps! x

  23. Natalie on July 21, 2021 at 8:23 am

    Hi. Am planning to make for a birthday tomorrow in this extreme heat though can I put the finished cookie in the fridge? Or would you suggest doing cookie today leave somewhere cool and do butter cream tomorrow? Thanks

    • Jane's Patisserie on July 21, 2021 at 8:44 pm

      Id leave it at room temp so the cookie doesn’t dry out! x

  24. Aoife on July 20, 2021 at 3:15 pm

    5 stars
    Just finished making this for my friend’s birthday! Came out perfect I’m so happy with it, thanks so much for the recipe as there isn’t many on the internet. For those saying theirs sunk in the middle, I put mine in the fridge for about an hour before baking it and no sinkage to report. Also, I used much less chocolate (150g) broken into chunks not chips and a 10 inch tin using the above recipe as I didn’t want it so chunky cake thickness so I guess it’s personal preference, but it’s still looking gooooood. Wooopeeee 🙂

  25. Charlie on June 14, 2021 at 9:02 pm

    Hi Jane…
    I used the 8 inch tin, followed the recipe and mine ended up double the size! Haha.

    I have cut it in half and turned it into a cookie sandwich but any ideas what may have cause this? I bake a lot and I can’t see where it’s gone wrong! heehee.

    • Jane's Patisserie on June 17, 2021 at 1:09 pm

      Hey, the cookie does rise during baking – is that what you mean?

    • Sarah on July 21, 2021 at 9:44 pm

      5 stars
      I used a 25cm tin and it was still thicker than I expected, that said it went down really well at a barbecue party. I imagine in an 8 inch tin it would be about the thickness of a sponge cake and pretty dense.

  26. H S on June 14, 2021 at 3:46 pm

    5 stars
    Hi Jane,

    I absolutely love this recipe! Made it for my nieces and they loved it. However, moving forward I’d want to make it a bit thinner as I felt it was too thick – would I half the amount of ingredients and how long would I put this in the oven for?

    Thank you

    • Jane's Patisserie on June 17, 2021 at 1:05 pm

      Hey, Ahh yayy this makes me so happy! Half would probably be way too little – there is notes on the post about baking it in a 9 inch tin instead which would make it thinner xx

  27. Carol on June 14, 2021 at 10:59 am

    Hi Jane, apologies if this question already been asked but if I wanted to add frozen biscoff spread in the middle would i still use Same quantity of chocolate as in recipe? Many thanks x

  28. maria on June 10, 2021 at 6:27 am

    5 stars
    hi jane, how would i substitute white chocolate into your buttercream recipe for this cookie? planning on baking this for my birthday coming up x

    • Jane's Patisserie on June 10, 2021 at 12:38 pm

      Hiya, add in 75g melted white chocolate! Enjoy xx

  29. Anonymous on June 9, 2021 at 2:29 pm

    Hi Jane

    I want to make an eggfree giant cookie, can I follow your vegan recipe and make a giant cookie? I want to make a 7inch slightly thinner one.
    Also I’ve noticed in this recipe you mentioned to leave out the baking powder. Do I do the same In the vegan one?

    Thank you

  30. Mick on June 7, 2021 at 2:41 pm

    Hi Jane

    This looks amazing! If I wanted to make this following your vegan cookie recipe and use white granulated sugar and light brown sugar with soft butter would it work?
    Would you suggest any other alterations? Also would I also bake that for 25-35 mins?


    • Jane's Patisserie on June 10, 2021 at 11:25 am

      Hiya, yes this would work bake for the same time as this recipe although it might be quite soft and a bit more cake like where its vegan xx

  31. Louise Hoult on May 29, 2021 at 7:52 am

    If I’m making a couple ahead, is it possible to freeze? Would I freeze the dough or the baked cookie? Thanks

    • Jane's Patisserie on June 2, 2021 at 1:10 pm

      I mean you can do either – but personally I would freeze the dough and bake from frozen x

  32. Mel on May 14, 2021 at 10:17 am

    Hello, will the recipe work without adding chocolate at all or would the recipe need tweaking??
    Thank you

    • Jane's Patisserie on May 15, 2021 at 11:17 am

      Hiya! It would it just may be a bit dry xx

  33. Jade on May 6, 2021 at 5:19 pm

    5 stars
    I’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??

  34. Jessica Wattleworth on May 5, 2021 at 7:22 pm

    Hi what piping nozzle did you use please?

  35. Jane on May 1, 2021 at 3:50 pm

    Hi 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 on May 1, 2021 at 4:40 pm

      Use two small eggs, or a large one and a yolk x

    • Jane on May 1, 2021 at 5:15 pm

      Thankyou. My eggs are mixed sizes. What are the weights for different sized eggs?

    • Jane on May 1, 2021 at 5:54 pm


  36. Emma on April 26, 2021 at 5:18 pm


    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 on April 29, 2021 at 10:27 am

      I 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!!

  37. Sam on April 21, 2021 at 9:29 am

    Hi, 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 on April 26, 2021 at 2:04 pm

      Hey! Thank you so much, yes its worth a go xx

  38. Radhika Patel on April 12, 2021 at 8:36 pm

    Hi 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 on April 13, 2021 at 12:30 pm

      Hello! Yes this should work xx

  39. Amy on April 12, 2021 at 7:43 pm

    Hi, how much more or world you keep the same mixture for a square 9” tin? Thank you!

    • Jane's Patisserie on April 13, 2021 at 12:32 pm

      Hey! I would keep it the same as that is the same as my cookie bar recipes xx

  40. Amy on March 25, 2021 at 1:33 pm

    The 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 on March 26, 2021 at 1:21 pm

      Hii! 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

    • Faizaa on June 8, 2021 at 10:20 pm

      Hi, would it be possible to make this into a double choc chip cookie?

    • Jane's Patisserie on June 10, 2021 at 12:06 pm

      Hello, there are detail on how to do this in the notes x

  41. Jenny on March 12, 2021 at 7:37 pm

    5 stars
    I 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 on March 14, 2021 at 9:16 pm

      I 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!

  42. Wendy Shaw on March 11, 2021 at 7:56 pm

    I 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 on March 12, 2021 at 8:30 am

      I 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 on March 30, 2021 at 2:07 pm

      I use a 10 inch round tin and the size is perfect if you want a wider/thinner cookie like Miss Millies.

  43. Bella L on March 9, 2021 at 6:44 pm

    Hi Jane, will this work in an 8” square tin please?

    • Jane's Patisserie on March 10, 2021 at 8:45 pm

      Yes! The baking time is roughly the same but maybe a couple minutes less x

  44. Danielle Oxford on March 8, 2021 at 11:38 am

    Hi 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 on March 8, 2021 at 7:30 pm

      Anything soft centred I would freeze, but yes basically anything works!

  45. Lauren on March 5, 2021 at 12:56 pm

    Hi 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 on March 6, 2021 at 7:08 pm

      Yeah it may be too small – its worth just having a practice one day on a random cake or watch some of my YouTube videos!!

  46. Lauren on March 1, 2021 at 8:09 pm

    Hi 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 on March 1, 2021 at 10:00 pm

      Yes it would work well!! And honestly any you like work haha!

  47. Joelle Hubery on March 1, 2021 at 6:28 pm

    Hi 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 on March 1, 2021 at 10:02 pm

      It 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!

  48. Lauren on 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 ☺️

    • Jane's Patisserie on 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

  49. Jane on 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″

    • Jane's Patisserie on 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

  50. Judles on 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

    • Jane's Patisserie on 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

  51. Emma on February 23, 2021 at 11:34 am


    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 on February 23, 2021 at 12:32 pm

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

  52. Jane fawcett on 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?

    • Jane's Patisserie on 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

  53. Sophie on 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?

    • Jane's Patisserie on 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

  54. Holly on February 22, 2021 at 2:46 pm

    Could this be made vegan? Thanks!

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

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

  55. Jane on 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

    • Jane's Patisserie on 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!

  56. Judles on 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

    • Jane's Patisserie on 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 on 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

  57. Bijal on 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.😞

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

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

  58. Gemma on 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?

  59. Lisa Nicholls on 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.

  60. Jessica on 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.

    • Jane's Patisserie on 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 on 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 on 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 on February 15, 2021 at 2:43 pm

      No problem, thank you!!

  61. Jessica on February 14, 2021 at 8:59 am

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

  62. Mel Ring on 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.

  63. Karen Lambert on 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!

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

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

  64. Amber on 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

  65. Ellie on 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

    • Jane's Patisserie on 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

  66. Charlotte on 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.

    • Jane's Patisserie on 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

  67. Beth on 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?

  68. Dina on 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

    • Jane's Patisserie on 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

    • Beccy on March 16, 2021 at 9:02 pm

      When you say press down do you mean flat into the tin?

    • Jane's Patisserie on March 17, 2021 at 9:26 pm

      Yep, you have to fill the tin to the edges so the mixture is flat x

  69. K on February 9, 2021 at 4:17 pm

    5 stars
    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

    • Jane's Patisserie on February 9, 2021 at 7:22 pm

      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!

  70. Sarah on 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?

    • Jane's Patisserie on 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

  71. Melissa on 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

  72. Rachel on 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.

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

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

  73. Zoe Collins on 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 ?

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

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

  74. Melissa on 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!

    • Jane's Patisserie on 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

  75. Sharon G on 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.

  76. Maleeha on 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

    • Jane's Patisserie on 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

  77. Victoria on 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 😊

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

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

  78. Izabelle on February 1, 2021 at 7:00 pm

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

    • Jane's Patisserie on 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!

  79. Caroline on February 1, 2021 at 4:24 pm

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

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

      Yes! x

    • Laura on March 24, 2021 at 8:43 pm

      5 stars
      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?

    • Jane's Patisserie on March 26, 2021 at 1:37 pm

      Hello! The edges will always bake more than the middle but it may be worth covering with foil just incase x

  80. Bella on January 31, 2021 at 9:58 pm

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

    • Jane's Patisserie on February 1, 2021 at 10:05 am

      For this one plain flour is best x

  81. Molly on 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?

    • Jane's Patisserie on 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!

  82. Shelley on January 31, 2021 at 8:33 pm

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

  83. Laura on January 31, 2021 at 1:17 pm

    Hi Jane,

    Is there anywhere you recommend buying edible lettering from?


  84. Sanj on January 29, 2021 at 10:38 pm

    Can I make this into a heart shape?

    • Jane's Patisserie on January 30, 2021 at 7:39 pm

      Yes you can use a heart shape tin!

  85. Doreen on 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

  86. Linzi on January 25, 2021 at 11:21 pm

    Hi Jane, can this be made gluten free? X

    • Jane's Patisserie on January 27, 2021 at 8:09 pm

      Yes! Just use gluten free flour xx

  87. Amanda on 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.

  88. Hanna on 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 🙂

  89. Pete on 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?

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

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

  90. Eva on 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?

    • Jane's Patisserie on 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!

  91. Carol on 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 ?

  92. Diana on 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.

  93. Becky on 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

    • Jane's Patisserie on 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 on 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

  94. Kerry on 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?

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

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

  95. Chelsey on 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

    • Jane's Patisserie on 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

  96. Helen on 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!

    • Jane's Patisserie on 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!

  97. Janine on 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.

  98. Nic | Nic's Adventures & Bakes on January 21, 2021 at 10:56 am

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

  99. Alex on 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

  100. Ashley Neave on 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

  101. Paula on 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?

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

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

  102. Vicki Hawkins on 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

  103. Julie on 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.

  104. Jess on 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

    • Jane's Patisserie on 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

  105. Amber on 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

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

      The one I used is linked on the post!

  106. Amy on January 18, 2021 at 12:28 pm


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

    Thanks! x

  107. Melissa Nguyen on 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!

    • Jane's Patisserie on 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

  108. Nicky on 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 ??

    • Jane's Patisserie on 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

  109. Katie on January 17, 2021 at 8:31 pm

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

  110. Carol on January 17, 2021 at 9:31 am

    Hi Jane can this be made gluten free

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

      Yes – using gluten free ingredients should work well x

    • Becky on 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 on 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.

  111. Lucy Hunt on 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.

  112. Louise Roberts on January 16, 2021 at 6:56 pm

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

  113. Zaynah on 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

  114. Emily on 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

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

      Yesss it would work well with either!

  115. Steph on 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? 😀

    • Jane's Patisserie on 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?

  116. Paula on 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!!

    • Jenna on 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 on 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!

  117. Jenny on 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?

    • Jane's Patisserie on 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 on January 18, 2021 at 8:46 am

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

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

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

  118. Nicky P on 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

  119. Nicola Donnelly on 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

    • Jane's Patisserie on 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

  120. Diana White on January 16, 2021 at 9:41 am

    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 on 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

  121. Anna on 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 🙂

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

      That often means to me that they are under baked!

  122. Jenna on 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.

  123. Rachael Dorward on 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

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