This Giant Cookie is great as an afternoon treat, or it can be made more special for a birthday cake alternative. Make the cookie dough ahead and enjoy it freshly baked when you’re ready.
Why a Giant Cookie?
Now, this may sound slightly controversial, but did you know that not everyone likes cake. I know right? Mad, huh? But amazingly totally true!
So what do you make for someone who’s not a fan of cake but wants a yummy sweet treat to share. Well why not a Giant Cookie?!
This is a great idea for either something special, or as a quick snack. Make the dough ahead and keep it chilled, then no need for faffing with lots of cookie dough balls. Just flatten in out on a baking sheet and slice it up when it’s ready.
Giant Cookie Ingredients
This is a classic Cookie Dough Recipe, but you can substitute some ingredients out if you need to.
A combination of white and light brown sugar will give crunch, sweetness and a caramelised flavour. If you don’t have one of the sugars you can substitute for all one type. However, for the best texture and flavour a combination is recommended.
In cookies it’s always best to use a block butter. In this recipe you can use either a dairy or plant based block butter. Either will work. I recommend a block butter over a baking spread as the fat to moisture content is higher and your cookies will spread less and get a much better texture.
You need plain flour for cookies. It’s best not to use self raising as you don’t want a big fluffy rise. I add bicarbonate of soda to give just a little rise.
You can swap out a standard flour for a gluten free flour, but I would also recommend you add Xanthan Gum so they don’t get too crumbly.
I used dark chocolate chips, however you can use which ever is your favourite, or a combination of different types. It’s really your choice and taste.
I always add both salt and vanilla to cookie dough as both season the mix. Seasoning means the flavours will be enhanced by these additions.
Giant Cookie Technique
The key to making a good cookie is to chill the dough. When you mix all your ingredients together you will loosen the fat in the butter. If you bake the cookies straight away the fat, which is already at room temperature, will start to melt straight away and your cookies will spread. If you chill the dough the fat will be solid. This means the fat will take longer to melt when baked and the cookies will spread less.
If you are adding chocolate chips do so right at the end. This will help them to remain as chip shapes and they won’t be broken down within the dough.
Giant Cookie FAQs
I use a combination of both white (granulated) and light brown. The Light brown Sugar adds a chewy, caramelised texture and flavour.
Chill the dough! Chilling the dough controls the spread of your cookie by solidifying the fat in the butter. I chilled mine overnight. If the fat is chilled and solid it will take longer to melt, and your cookie will spread less.
Your Giant Cookie will remain fresh for up to 5 days in an airtight container. If you are wanting to refresh the crunchiness on the outside pop it into a hot oven for 5 minutes.
It is best not to freeze your Giant Cookie once it’s baked, however the dough can be frozen for up to 3 months. Allow to defrost in the fridge for a few hours before baking.
Giant Cookie Pro Tip
If you want to make a slightly neater, more uniform Giant Cookie for decorating and selling, you can push this mix into a lined 9” round cake pan.
Once baked you can place on greaseproof paper, decorate with buttercream and package in either a cake box or a pizza box.
Alternatively, you can use the Giant Cookie and cover in chocolate ganache and toppings and make a Cookie Pizza.
If you like this recipe, you're going to love these:
The Giant Cookie
- 100 gms Light Brown Sugar
- 70 gms White Sugar
- 125 gms Unsalted Butter at Roome Temperature
- 1 tspn Vanilla Essence
- 1 egg
- 200 gms Plain Flour
- ¼ tspn Salt
- 1¼ tspn Bicarbonate of Soda
- 100 gms Chocolate Chips
- Prepare a baking sheet, round pizza baking tray, or 8" cake tin with a large piece of greasproof paper
- Cream the butter, sugars and vanilla in a large bowl
- Add the egg and mix in fully
- Sieve together the flour, Bicarbonate of Soda and Salt and add to the butter, sugar and egg mix. Beat until well combined and a dough is formed.
- Mix in the chocolate chips
- Wrap in cling film and chill for at least 2 hours. I chilled mine overnight
- Then pile it all up in the middle of your baking sheet. Pat it down till its about 1 to 1.5 inches thick
- Pre-heat you oven to 150c, 130c fan, 300f, GM2
- Place the chilled dough onto a lined baking sheet or cake tin and roll out to approx 1cm thick
- Bake for 30 mins
- When its baked, it will have crispy edges, be crunchy on top, but with a slight bounce to the middle. Remove from the oven and leave to cool for 10 minute before transfering it (paper and all) onto a wire rack.
- As it's baked slowly it should be crunchy on top and still gooey in the middle, which means in cuts perfectly into slices.
Have you Tried this recipe?
I would love to see it or hear about your experience of it.
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For other cookies recipes why not try one of the following recipes:
Chocolate Spiced Shortbread
After Dinner Chocolate Chip Cookies
Red Velvet Cookies
Chocolate Filled Cookies
Left Over Buttercream Cookies