Giant Chocolate Chip Cookie | Sugar for Breakfast: Giant Chocolate Chip Cookie

Tuesday, September 2, 2014

Giant Chocolate Chip Cookie

Yesterday was my hub's 31st birthday.
It was Labor Day and he had to work his usual 12-hour shift :( Total bummer!
So my daughter and I spent the day cleaning out her room, reading books and just snuggling up.
It was great!
We discussed what kind of cake to make for her dad, and he told us he wanted chocolate chip cookies.
So, what does one do with that?
Make a giant chocolate chip cookie, of course!

Since his birthday is close to the kick-off of the NFL season, we decided to make some Seattle Seahawks colored frosting to  spruce up the cookie a bit!
We made just vanilla buttercream and applied it only around the top outside edge and to write on (as you can obviously see) because I didn't want to cover up the taste of the cookie and turn it into a cake. 
The purpose was a giant cookie...and it was delicious!

Nothing is better than pairing a giant cookie with a beer :) 
Our daughter had to pose with the cake also!
She was upset that we didn't put 31 candles on it. I told her it would catch fire ;)
I baked the cookie in a 8" cake pan, and it was about an inch thick.
Don't over bake it because it will be hard and dry. So treat it like a cake while baking, and insert a toothpick in the center when the top is all puffed up to make sure that it doesn't come out doughy. 

I found this recipe at, but you could use any of your favorite chocolate chip cookie recipes!

Giant Chocolate Chip Cookie

by Emily Chhouy adapted from
Prep Time: 10 min
Cook Time: 20 min
Ingredients (8" cake)
    For the Giant Cookie
    • 3/4 cup butter or margarine, softened
    • 1/4 cup sugar
    • 3/4 cup brown sugar
    • 1 egg
    • 2 teaspoons vanilla
    • 2 cups flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt (I use sea salt)
    • 1 1/2 cups chocolate chips
    For the Buttercream
    • 1/2 cup butter, softened
    • 4-5 cups powdered sugar
    • 1/4 cup milk
    • 1/2 teaspoon vanilla
    For the Giant Cookie
    Cream together the butter and sugars.
    Add the egg and vanilla.
    Combine the flour, cornstarch, baking soda and salt together and add slowly to the creamed butter mixture.
    Mix in the chocolate chips and continue mixing until just combined.
    Cover and chill in the refrigerator for 1 hour.
    Preheat oven to 350 degrees.
    Prepare 8" baking pan with shortening and flour.
    Press the cookie dough evenly into the pan.
    As thick as you make it will be the ending result*
    Bake for 20 minutes, or until cookie is puffed up and no longer looks doughy - insert toothpick in center and make sure it comes out clean.
    Don't over bake.
    Remove from the oven and let cool in the pan for 10 minutes.
    Then, remove from the pan and let cool completely on a cooling rack before frosting.
    For the Buttercream
    Cream the butter until fluffy.
    Add the powdered sugar, vanilla and milk slowly until it reaches your desired consistency.
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