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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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
Possible to make the dough and freeze uncooked in tin ready to go in oven next week?
Yes!
Hi Jane, how do I adapt the giant cookie so it’s Oreo dough? Many thanks 🍪😋
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
Hi, just wondering if you would be able to tell me what to swap to make this a red velvet and would it work?
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! 🙂
Are you able to freeze the dough and then defrost and cook at a later date?
Hiya! Absolutely, you can freeze it raw or baked for up to 3 months! Hope this helps! x
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?
Hiya! Yes this should be fine! Enjoy! x
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!
Can this be made Gluten Free, if so would you keep quantities the same?
Yes this should be fine with simple swaps! Hope this helps! x
Hi would this work using raspberrys and white chocolate. If so how much would you recommend of each please
Hiya! Absolutely – I would use 300g white chocolate, 20g freeze dried raspberries. hope this helps! x
How do you get it out of the tins? Would a tin like the cheesecakes use work?
Yes absolutely! Enjoy! x
Does this make 2? A lot left over if just for 1!!
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?
Hi
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
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
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
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!! 😊
Yes this should be fine! Enjoy! x
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!
Had to take it out at 20 mins as could smell burning, doesn’t look appetising to give for a birthday now 🙁
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?
Hiya! This means it is just slightly under baked. Hope this helps! x