Giant Birthday Cookie!
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A giant chocolate chip cookie perfect for birthdays! Who doesn’t want a giant birthday cookie?!
Giant birthday cookie
So it’s 2021 now… and I thought it was about time that I posted one of the most highly requested recipes EVER. A giant birthday cookie. I can’t honestly blame you all for wanting one… who doesn’t want a giant cookie for their birthday if they like cookies?!
This beauty of a recipe is very heavily based on my cookie bar recipes, such as my mini egg cookie bars, and my kinder bueno cookie bars. The base recipe is so good, and it works so well every time I didn’t want to mess with it to be honest!
Dough
This recipe is also inspired by my mini egg cookie cake, and my triple chocolate cookie cake. I use those as inspiration as the baking times when baking into a round tin can vary quite a bit in comparison to a square tin, and you know… birthday cake!
So, I decided as everyone asks for a Millie’s inspired giant cookie, that I would go down the idea of a plain/vanilla cookie base, with chocolate chips inside. This is just because it’s the best base to start with, and you can SO easily swap it about and customise it to what you prefer!
Butter, sugar, flour and cornflour
For the base recipe, you can use real butter or a baking spread, but I do recommend using the two types of sugars, and the correct two types of sugars. They are there for a reason!I use plain flour because you don’t want the raising agent from self raising flour.
I also use cornflour – this is because it creates SUCH A GOOD TEXTURE. Please do not just skip it. If you can’t access any cornflour/cornstarch, then use 25g more plain flour instead! Please also make sure to use bicarbonate of soda/baking soda… and not baking powder.
Chocolate
I used a mixture of white and milk chocolate chips, but you can use any. You can use chocolate chips, chunks of a chocolate bar, milk, plain or white… or flavour chocolate such as terry’s chocolate orange, or Lindt for example! You can also use themed chocolate such as Mini Eggs!
I recommend sticking to a maximum of 400g of added chocolate because as you can see from the photo… it’s pretty full. The smallest amount I would say is 200g, otherwise it may become a little dry without any chocolate in there! Also, more chocolate the better in my opinion.
Size/Tin
I decided to bake this giant birthday cookie into an 8″/20cm round cake tin, because that is a standard cake size for me! It takes 25-30 minutes to bake – and you want to keep an eye on it. You wan’t the top of the cookie to look dry, but you also do not want the mixture to wobble too much as it may be raw still!
If you want a large but thinner cookie, you can use a 9″/23cm round cake tin, and bake for 20-25 minutes instead, and follow the same rules as above! It’s easier to line the tin so that you can easily get the cookie out of the tin after, without breaking it into pieces!
Topping
For the topping, I just made a simple vanilla buttercream (you don’t need much as it’s only a cookie!) – and you can colour it to any colour you like!! I then used some shopbought letters for the ‘happy birthday’ and sprinkled on some cute sprinkles from Iced Jems as always!
You can adapt this cookie for any occasion, not just birthdays! But I have a similar version for Christmas and Valentines, and even a Mini Egg cookie cake for Easter – YUM!
Giant Birthday Cookie!
Ingredients
Cookie Cake
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 115 g unsalted butter
- 55 g white granulated sugar
- 135 g light brown soft sugar
- 1 medium/large egg
- 1 tsp vanilla extract
- 100-200 g milk chocolate chips/chunks
- 100-200 g white chocolate chips/chunks
Buttercream
- 75 g unsalted butter (room temp)
- 150 g icing sugar
- 1/2 tsp vanilla extract
Decoration
- Sprinkles/candles/letters/etc
Instructions
- Preheat your oven to 190ºC/170ºC fan and line a 8"/20cm round tin with parchment paper, and leave to the side for now.
- Whisk/mix the plain flour, bicarbonate, salt and cornflour together so its evenly distributed – leave to the side.
- In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the egg and the vanilla, and whisk again briefly until smooth.
- Add in the dry ingredients, and the chocolate chips (apart from a small handful) and mix with a spatula or a mixer until a thick cookie dough is formed.
- Press the mixture into the bottom of the tin and press in the handful of chocolate chips into the top for decoration.
- Bake the cookie in the oven for 25-30 minutes, until the top of the cookie looks ‘dry’ and it's not wobbling!
- Leave the cookie to cool in the tin fully.
- Once the cookie has cooled, beat the unsalted butter for a minute or two to loosen and soften.
- Add the icing sugar and vanilla extract and beat again until smooth.
- Pipe around the edge of the cookie however you want, and add any to the middle if you want.
- I then used some shopbought edible happy birthday letters, and some sprinkles!
Notes
- This cookie will be best eaten on the day of baking or the day after, but will last 4-5 days.
- You can use any chocolate chip or chopped chocolate you want in the cookie - stick to a minimum of 200g, and a maximum of 400g.
- If baking into 9"/23cm tin for a thinner but larger cookie, bake for 20-25 minutes.
- If you can't access cornflour - use 25g more flour, but the texture will change.
- You can make the cookie chocolate themed by using 200g plain flour, and 50g cocoa powder.
- I use this 8" cake tin, or this 9" cake tin.
- These are the edible letters I used!
- These are the sprinkles I used.
ENJOY!
Find my other Cookie & Cookie Bar Recipes on my Recipes Page!
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J x
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Hi
Such a great recipe but how would I adjust this for a heart 8” tin?
Thanks
Hiya! Take a look at my Giant Valentines Cookie recipe. Enjoy! x
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
Hey Jane,
Is there any chance of making a cookie cake like this but dairy dree?
Any advice will help.
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
I would take a look at my gingerbread NYC cookies for inspo! x
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
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
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
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
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
Id leave it at room temp so the cookie doesn’t dry out! x
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 🙂
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.
Hey, the cookie does rise during baking – is that what you mean?
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.
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
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
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
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
Hiya, add in 75g melted white chocolate! Enjoy xx
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
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?
Thanks
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
If I’m making a couple ahead, is it possible to freeze? Would I freeze the dough or the baked cookie? Thanks
I mean you can do either – but personally I would freeze the dough and bake from frozen x
Hello, will the recipe work without adding chocolate at all or would the recipe need tweaking??
Thank you
Hiya! It would it just may be a bit dry xx
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??