I have a customer wanting a 10 inch chocolate chip cookie decorated instead of a cake. Any tips since I have never done one before? I planned on making the cookei dough, putting it in my 10 inch pan then putting the icing decorations on it as I would a cake. She doesn't want the entire cake covered in icing, just a few decorations.
lower the temp and use baking strips.
Would you have to use a spring form pan or just a regualr round cake pan lined with parchment. My biggest worry would be getting that cookie out of the pan.
I cook mine on my Pampered Chef pizza stone-with or without parchment. It's easier to slide off and cool if you use parchment paper. I would not want to try to get a cookie out of the cake pan...but that's just me. These are very simple to do-just make an EXTRA large cookie instead of a normal sized one. I pat my dough down a little-until it's about 1" thick. If I were making a 10", I would have about a 6" diameter of cookie dough.
I have started making these alot, they are fun and delicious! You can definitely use your 10" pan with parchment on the bottom, just be sure to leave at least a one inch gap between your dough and the side of the pan where it can spread. Otherwise you'll get a really big hard edge like a pizza crust. Another idea to make it look very tidy and nice is to bake it in a 12" pan, then after you turn it out, put the 10" pan on top and cut around it so you have a flat and uniform edge.
I bake mine in one of those throw away pizza pans and then cover it with another one when I deliver it . I have a great choc. chip recipe it makes just enough for the one cookie so it works out great.
My niece was just telling me this weekend that she wanted one of these for her birthday. I will let her know that Aunt Chrissy knows how to make these now.
I love the idea about making the edges nice and clean. You know...I sort of think a large cookie would look cute on top of a round cake.
What do you guys think?
You can definitely do that. But do you mean right on top of the cake, or on a pedestal like a tiered cake? If you put it right on top it makes it a little harder to cut, but it can be done!!
Nicole (boyoboy), Would you share your recipe w/us, PLease We've always wanted to do these, as well. Truth be told, I am not good w/ cookies
boyoboy would you share your cookie recipe?
For larger cookies, the best advice I have is NOT to overbake... if anything, take it out a little early. If it's even remotely crispy like a regular cookie, it'll be a nightmare to cut. I'm with Melvira on cutting - what I usually do is bake in a larger springform than I'm gonig to need, and while it's still warm, smoosh the smaller springform pan (buttered!) into the cookie like a cutter, pull away the extra cookie (can usually find a use for same...), and wait for it to cool before removing the second pan.
Yes, I mean to put it right on top. But...your right it would be hard to cut!! Wasn't thinking of that one...just thinking of how nice it might look
It would also be really good on top of a New York Style Cheesecake!!
Need to figure out how to make cutting the cookie easy????
Use Alton's "The Chewy" recipe from Food Network.
I have made several of these. My recipe is a pretty large one so I put parchment paper on a 16 inch pizza pan bake it and when it cools cut out the size of cookie I want. That way you cut off any edges that gets to brown. The parchment paper makes it easy to remove from the pan. I also have one of those very large spatulas that I slip under the cookie to move it to a cake board or what ever you are wanting to put the cookie on before decorating it.
Thank you Breelaura
I will sometimes do a two layer cookie cake with frosting in the middle-- (or maybe even ice cream!!) It makes for a more "substantial" cake. I always bake mine in pizza pans and they turn out great.
I make these often as well, I use a variety of pans different shapes etc. I have never had a problem getting it out of the pan. I just spray the pan with pam and bake normally. I make a buttery cookie and I think this helps as well.
Do you bake the cookie for the same amt. of time as a batch of small cookies, or do you have to increase the baking time? (Anyone, Please )
I was tryin to remember where I got the recipe, and it is on the wilton websight. but I will post it anyway. I am no good at choc. chip cookies so that is why i went looking for a good recipe . I went through several, before i found this one. you take it out when it is still soft in the middle and it is so taste and holds together very well . that is the main reason i love it, oh and it it just the right amount for 1 large cookie . ( my husband took one to work and they ate on it for 3 or 4 days and he said it was still chewy not hard by the last day ). i hope this helps.
giant choc. chip cookie
1/2 c. butter
1/2 c. sugar
1/4 c. brown sugar
3/4 tsp. vanilla
1 1/2 c. flour
1/4 tsp. salt
1/2 c. choc. chips
it says to bake at 350 ,spray the pan . and bake for 15 to 20 mins.
The recipei I use is a bit bigger and makes a little thicker cookie, enough to fill a shape pan nicely.
Thank you, Boyoboy! I copied it down. Now I need to try out the recipes and see...What's that noise? Dooohh! It's the sound of my thighs growing some more Seriously, thanks for the info.
Thank you boyoboy I am going to give this one a try.
Ya'll have some great ideas! I've recently had someone ask about a giant cookie. Had to turn them down b/c I wasn't sure how to do it! Anyone have any ideas on how to package them? I have a book that I order picks, rings, cake kits, and other things for cakes and they have started to have pics of giant cookies decorated in it. They are packages in a black round plastic bottom container with a clear plastic lid. Don't know where to get it. Anyone have any ideas?
I do these often also. I use the Betty Crocker Chocolate Chip Cookie Mix. For the 10" pan I use one package and for the larger 12" and up I use two mixes. I grease the pan with shortening and flour. I bake for about 22-26 minutes. DO NOT OVERCOOK or they will be hard. I let the cookie set for about 10 minutes then put it in the freezer for about 10-20 minutes. I take a butter knife around the edges of the cookie. Then I turn it over on a cake circle and it comes out with ease. This is my hottest seller right now. I would have never of expected it to become that though.
I bake mine on a cookie sheet. Mark the size circle on parchment. Press out the dough to the circle(it does spread a bit but that's what I aim for...trimmin's). Bake. When I pull it out of the oven, I use the same pan and cut out the cookie and remove trimmings. Leave to cool completely on parchment.
I use a recipe I got from a bakery I worked at. Everytime I make it, it doesn't last the night. My DH and kids eat it up! The mini m&m's are optional. it stays really chewy. I always bake mine on a pizza pan, but some of these other ways sound really good. Good luck =)
nickshalfpint, the recipe has squares where some of the measurements should be....
Would you fill in the blanks, please?
I wonder why it did that. It wasn't like that before. I guess I'll have to re print it. Thanks for letting me know. Here's the recipe. Hope you like it.
Chocolate Chip Cookie Cake!
Prep. Time: 10 minutes
Cook Time: 20-25 minutes
I love this recipe, it's so good. My kids love this way more than a boring ol' cookie!
2 1/2 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup brown sugar
1/2 cup sugar
1 cup butter, softened
2 lg eggs
2 tsp vanilla
1 bag semi sweet chocolate chips
1 bag m&m baking bits
Heat oven to 300ï¿½ F
Mix flour, baking soda and salt together, set aside.
Mix sugars together in a large bowl. On medium speed, add butter just till well mixed. Add eggs and vanilla, mix till blended. On low speed add flour mixture. Fold in chocolate chips and m&m's.
Put all the batter on an ungresed pizza pan. Shape it how you like. I make it the shape of the pizza pan ( 2 inches from the rim, otherwise it will go over) Bake 20-25 minutes or untill done.
I make this with splenda sugar and splenda brown sugar and it tastes the same. I have also put it into a pie tin and just bake it a little longer.
Thank you Ma'am!