September is the start of a lot of birthdays for us. The first one was for Ems boyfriend Mitch. She requested that I make him a giant cookie!!! I have never done this before but felt I was up to the challenge, I’ve made many chocolate chip cookies before.

The recipe is really just like making cookies. You start out by creaming the butter and sugar and go from there.

I actually thought that it would look really plain and unappealing but I topped it with some buttercream. This made it look more like a cake and it looked really good. I know I will be making this recipe many more times both because it was easy and also who doesn’t love a cookie!!!

This giant cookie cake was absolutely delicious. I had a crunchy outside with a chewy centre. The addition of the buttercream just lifted it to a new level and made it more celebratory.

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Giant Cookie Cake

Prep Time16

Cook Time25

Ingredients

170 grams butter (softened)
1 cup brown sugar (firmly packed)
1/4 cup caster sugar
1 egg
1 egg yolk
2 teasp vanilla
1 3/4 cup plain flour
1 teasp Cornflour (corn starch)
1 teasp Baking powder3/4
1 1/2 cups chocolate chips I used a mix of white and milk (see notes)

Chocolate Buttercream Ingredients

113 grams butter (softened)
1/3 cup cocoa powder
1 3/4 cup Icing Sugar Mixture (Powdered Sugar)
1 -2 tblsp Milk or cream See Notes
100's and 1000's to decorate

Instructions

Cookie instructions

Preheat the oven to 175°C (350°F).
Line and spray a 20cm (8 inch) springform tin.
In a large bowl for your stand mixer cream together the butter, brown sugar and caster sugar for 3-4 minutes. You should scrape the side of the bowl often. You want a light and creamy texture. (see note)
Add the egg, egg yolk and vanilla and mix for 1 minute.
In a separate bowl combine the flour, cornflour and baking powder and give it a whisk together.
Add flour mix to your stand mixer and mix for 1 minute on low until just combined.
Remove bowl from your stand mixer and stir through your add ins like chocolate chips.
Spread cookie dough in to the prepared can tin.
Bake for 25 minutes but start checking at 20 minutes with a skewer. Different ovens will affect the total cooking time. Mine took 25 minutes for the skewer to come out clean. (see notes)
Set aside to cool for 10 minutes then run a flat knife around the outside to loosen the cookie. Leave it in the tin to cool completely.
Remove from tin and place on serving plate ready to decorate.

Chocolate Buttercream

Cream butter for two minutes in a stand mixer.
Add cocoa powder and icing sugar and beat for 1 minute.
At this stage you will need to start adding your cream (or milk). Start with one tablespoon and mix until combined. If you feel that the icing is too think add some more and mix again. Continue to do this until you reach the desired consistency. I used 2 tablespoons for mine.
Decorate as desired.

Notes

If you don’t have a stand mixer you can use a hand mixer, it might just take you extra time to get the mixture creamed.
I used white and milk chocolate chips but you could use anything here. I think it would be nice with roasted macadamia nuts and white chocolate. Or you could replace the chocolate chips with M & Ms.
I prefer to use cream in the icing but milk will work fine. The cream just makes the icing more delicious I think.
If you feel that the cookie is getting too dark you can cover with foil until its finished cooking. I didn’t need to do this however.

The chocolate chips I used in this recipe were these ones in both the milk chocolate and white chocolate. I also think this cake would be delicious made with M & Ms and you could use any flavour like these ones.

If you make your own giant cookie cake don’t forget to tag me on Instagram or share it with me on here. I’m sure you will love it.

If you’re after something a little more special have a look at my Money Cake or my Lollies and Chocolate Cake. If you don’t like chocolate you could try my Tropical Cake.

How to make a Giant Cookie Cake