This recipe is an easy way to create a perfect giant cookie. Decorate it any way you like!
It’s a great base to add your favourite chocolates too and the perfect alternative to birthday cake.
I’ve made this giant cookie recipe for birthdays, thank you gifts, fathers day and as a tasty treat.
You can use this recipe as a base for lots of flavours or styles. White choc chips and salted caramel was delicious!
A round cake tin – 8, 9 or 10 inch
Bowl and spoon
200g – 300g of Chocolate chips (white, milk or dark)
225g self raising flour
125g stork or butter at room temp
225g caster sugar (or 125g caster and 100g granulated sugar)
1 medium free range egg
1/4tsp vanilla extract
**For a chocolate cookie replace 25g of the flour with 25g cocoa powder.**
1. Preheat your oven to 180°C.
2. Grease the cake tin and line the base with baking paper.
3. Mix the stork or butter with the sugar until smooth.
4. Add the egg and vanilla extract and mix again.
5. Mix in the flour (and cocoa powder if using it). The mix will start getting firmer but mix until all combined in the dough.
6. Add most of the choc chips, keeping a small handful for the top.
7. If you are using a 10 inch tin push all the mix into it and evenly across the tin. I use a spatula or back of a spoon to do this. If you are using a 9 or 8 inch tin remove a couple of spoons of mix and pop them on a tray to bake (you’ll have these couple of normal sized cookies as spares). Sprinkle the saved choc chips over the top of the cookie.
8. Pop in the oven for approx 17mins. Check on the cookie after 15mins, if it looks shiny on top leave to cook for a little longer.
9. When you remove from the oven let the cookie cool completely in the tin before removing it.
10. To write on the cookie you can use royal icing or buttercream icing. Pop in a piping bag and snip off the end to write. Or pipe swirls around the edge and top with sprinkles or chunks of choc etc.
11. A new plain white pizza box makes a great way of boxing it for a gift.