Giant Cookie!

You don’t have to say giant cookie twice to get my attention. Why on earth wouldn’t I love a life-sized chocolate chip cookie?

From the ever-reliable and faithful, Aunt Marilyn, who got the recipe from her friend Elnora, who got it from a friend (quite a recipe trail)…this giant cookie has quite the legacy. Famous at bake sales, selling for around eight dollars a cookie, these confections are simple, simple, simple and so very popular.

I’ve made this giant cookie no less than six times – once topped with M&M’s, another time made with peanut butter chips in the dough, and many other versions. It’s versatile and can be tailored in so many ways. It makes a perfect thank you, a welcome for a new neighbor, a bake sale treat, and on and on. So what are you waiting for, make a giant cookie today!

Giant Cookie!

One Year Ago: Glazed Poppy Seed Bundt Cake
Two Years Ago: Frozen Key Lime Pie

Giant Cookie!

Yield: Makes 1 giant cookie

Giant Cookie!

Ingredients

  • 1/2 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup butter, melted and cooled
  • 1 egg
  • 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 1/2 cup flour
  • 1/2 cup chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
  3. Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.
  4. If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.
http://www.melskitchencafe.com/giant-cookie/

Recipe Source: adapted from Aunt Marilyn’s friend, Elnora, who got it from a friend!

151 Responses to Giant Cookie!

  1. Beth says:

    Has anyone tried freezing these? I think they would be great for a bake sale, but I am wondering if any work could be done ahead of time.

  2. Maddy says:

    Is this using Baking soda or bi-carb soda?? Please reply im going to make it today for a friends birthday! :-)

  3. Mel says:

    Hi Maddy – it calls for baking soda.

  4. Amanda says:

    Delish! I used peanut butter chips and semisweet and some white. Turned out perfect. It really wows the kids! They ate every bit of dinner looking at that thing!
    Thanks for being so wonderful Mel!

  5. susie says:

    I want to make this on Pampered Chef pizza stone. Any suggestions? Thanks, it looks and sounds delish!

  6. Betsy says:

    Hi Mel! When this recipe says soda, does that mean baking soda? I just want to be sure. I can’t wait to make this for our babysitter as a holiday gift!

    Also, I am gearing up to host my first Thanksgiving this week. I am making your stuffing, garlic/parm mashed potatoes, and home made rolls. I am not quite sure how I lived before without this recipe blog in my life :) you are the best!

  7. Mel says:

    Hi Betsy – yes, it means baking soda. Good luck with Thanksgiving – you’ll do awesome!

  8. theparaplegic says:

    OH my goodness, I made this cookie and had no idea I was making the best Chocolate Cookie I ever ate. I flattened near to the edge of a 12″ pizza pan I had oiled well before hand. I went the 16 minutes in my convection ovenand it came it perfectly!
    oh my my my . . . Stupendously Heavenly. Thanks for sharing Mel . . .

  9. Dana says:

    I read on another recipe to put “tent” foil 3 in. Around edges so they don’t char or burn. Does this cookie need that at all? Or is it just placed on foil as-is?

  10. K in PA says:

    Made this giant cookie for my husband and we loved it! I baked mine on a 15×20-inch insulated baking sheet lined with parchment paper and it came out beautifully. As expected, I did have to bake it about 20-22 minutes in my gas oven with the insulated sheet. Additionally, I used 1 cup of chocolate chips in the dough and pressed it out into a 10-inch circle because of the extra chips making it thicker and it spread perfectly to 12-inches to place on the 12-inch cake round. The cookie had a nice flavor and I will definitely be making it again for gifts and trying different combinations of chips and nuts next time around. Thanks for sharing the recipe, Mel. You haven’t let me down yet!

  11. Marla says:

    just wondering,do you havea recipe for a hard/firm giant cookie? im needing one to make a topper for neices graduation cap. i have rounded cake hat but i would like to use a giant cookie as the flat top part(nothing that will droop). any ideas?

  12. jennifer says:

    Soda? I’m guessing and hoping that means baking soda? I will be trying this tonight!

  13. Amanda says:

    Hi. Thanks so much for the cookie recipe. My husband told me that for his birthday this year, he wanted a giant cookie. So, I hit the internet and came across this cookie. I did a trial run the other day to test it out. While it wasn’t bad, it lacked that oomph I was looking for. I made it again and increased both the white and brown sugar to 3/4 cup, the 1 cup chocolate chips to a whole bag, and the vanilla to 1 TLBS. AWESOME!! I like the versatility of this recipe. You can change it up everytime you make it. I will be using this recipe for years to come. :)

  14. bluebaker says:

    Hi Mel- I don’t know if you see these comments on older posts, but i have enjoyed using this giant cookie numerous times as a thank you. so much better than a paper note. I write thank you or happy whatever on the cookie, wilton style. This Christmas, it will be the go-to gift when I need something spur of the moment. I use a pizza pan, 12 inch, but don”t spread it all the way to the edge. So it ends up fitting on a 12 in cake circle. And I discovered that I can buy plain white pizza boxes as Gordon Food Service, and that makes a delightful and fun presentation. The box could be decorated to match the event.
    So many ideas I have– if I ever get my daydream of having my own bake shop….
    someday……..

  15. Janey Banker says:

    I wanted to make my boys cookies but only had 1/2 cup of chocolate chips. So glad I came across this recipe and your site! It turned out perfect!

  16. Steph says:

    Mel, I just wanted to take a sec and thank you!! I came across this recipe a couple of years ago while I was following your blog and my kids decided they didn’t like birthday cake for their birthdays anymore. That year they asked for a cookie from the American Cookie Co. I looked into them and there was NO WAY I was paying that much for a giant cookie! Your recipe came just in time to save me!!! I have been making them ever since! Actually, I have made it at least a hundred times! All my friends and neighbors have requested them for birthdays. The only thing I do different is that I double the recipe and I bake it in a 16 inch pizza pan. I even purchased a case of plain brown pizza boxes from Sam’s and every giant cookie gets delivered in one! So, thank you! It has been a delicious addition to my recipe box!!

  17. nikki says:

    My daughter made this cookie yesterday and it turned out great! We made a couple changes for altitude (9,000 feet does make a difference in baking!) and were so glad the middle baked just fine. I think I overbaked it a bit, so next time I’ll take it own when it just starts to brown.
    Thanks for sharing this recipe!

  18. Tami says:

    I just made 12 of these and I wanted to pass along a few tips. I made 4 at a time by quadrupling the recipe and then I weighed the dough to make sure they were even. I also brown the butter since you’re using melted anyway and it adds a depth of flavor. Delicious. I pulled the first one off the cookie sheet to a rack to cool and it cracked. The recipe says and I agree. Let them harden on the pan. The rest turned out beautifully and were plenty solid to transfer after cooling. I also froze them for a few days so I could make them in advance and they turned out great!

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