I made this Giant Chocolate Chip Cookie Cake for my boyfriend in a heart shape for Valentine’s Day, as I thought it would be a little different than making him a cake or cupcakes.
He asked me if I could make it again, which made me so happy to know he liked it that much, along with his brothers who had been eating some of his cookie too.
I decorated the giant cookie in the style of a Millie’s Cookie, or for those of you over in the USA Mrs Fields decorated cookies.
Giant Chocolate Chip Cookie Cake
10 inch (25cm) Giant Chocolate Chip Cookie Cake
For the Giant Cookie
170g Butter, at room temperature
200g Light Brown Sugar
1 Large Egg + 1 Egg Yolk, at room temperature
2 teaspoons Vanilla Extract
250g Plain Flour
2 teaspoons Cornflour
1 teaspoon Bicarbonate of Soda
225g Chocolate Chips or Chopped Chocolate
For the Topping
Your Favourite Buttercream Frosting/ Ganache (optional)
Sprinkles or any other decoration you desire (optional)
Sometimes I use my Nordicware heart shaped cookie/ pizza pan instead of a 10 inch (25cm) round cake tin.
- Preheat the oven to Gas Mark 4 and grease and line your chosen tin. (Either a 10 inch (25cm) round cake tin, a 9 inch (23cm) square cake tin, I use the Nordicware Heart shaped pan for Valentines Day.)
- In a large bowl, beat the butter and brown sugar together until smooth and creamy.
- Mix in the egg, egg yolk and vanilla until combined.
- In a separate bowl whisk together the flour, cornflour and bicarbonate of soda. With your mixer on slow, slowly add your flour mix into your mixture – your cookie dough will be quite thick
- Add 3/4 of your chopped chocolate / chocolate chips and mix for a few seconds until your chocolate is evenly distributed.
- Spoon your cookie dough into your prepared tin and use the back of a spoon to spread it in evenly. Sprinkle over the rest of your chocolate chips.
- Bake in your preheated oven for 20 – 25 minutes (it can be up to 30 minutes) until it is a light golden brown and a toothpick in the centre comes out clean. The centre of your cookie may be slightly soft but it will carry on baking and it will firm up once it is cool.
- Remove for the oven and place the pan on a wire rack to cool completely.
- Once your cookie is cool, use a knife or spatula, to go around the edge of the tin to loosen the sides of your giant cookie.
- Transfer you cookie to a large cake board, plate or serving platter, or the lid of an upturned airtight container (which is what I normally do) it just depends on the occasion. Everyday lid of an airtight container, as its easy for storage and if its for a special occasion and a gift for someone I would probably find a cake board for it.
- You can decorate your cookie if desired, your favourite buttercream, or ganache recipe, cheat and get some in a tub from the supermarket it’s entirely up to you.
You can decorate your cookie in anyway it depends on the occasion. Here are some of the ways I have decorated my cookies in the past:
‘I Love You’ – for Valentines Day
‘Jimmy’ – just because my boyfriend loved the one I made him Valentines Day and he asked if I could make it again.
‘J, P, C’ – I did this again for my boyfriend, I divided the giant cookie into 3 by piping a chocolate frosting barrier and then I put his and his brothers initials in section so that they should only eat there section as the last time I made one they helped by demolishing it.
Here are a few other ideas for you to decorate your giant cookie:
- Happy Birthday
- Happy Anniversary
- Happy Christmas