Giant Cookie

Baking By marinewifejones Updated 25 Jan 2009 , 1:19pm by marinewifejones

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marinewifejones Posted 14 Jan 2009 , 9:14pm
post #1 of 21

Ok Im sorry if there is a post about this somewhere else but I have looked and didnt find one.

My husband's birthday is on the 30th and since he doesn't really like cake I was thinking of makingh im a giant cookie and decorating that. So my question is, Do I need to do anything differently? Do I need a special pan or need to adjust the time and/or temp? I want to make it round because I am going to attempt to put the Studebaker lazy "S" logo on it.

20 replies
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-Tubbs Posted 14 Jan 2009 , 10:48pm
post #2 of 21

There are a couple of giant cookies my pictures, (the birthday cake and the grain silo).

I just used my regular cookie dough, rolled it out on parchment and hand-cut the shape. I rolled it 1/4 inch as usual but baked it for a bit longer a bit cooler (like, 25 mins at 325 - can't remember exactly).

It worked fine, just make sure to cool really well before trying to move it because it'll break.

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bakinccc Posted 15 Jan 2009 , 5:40pm
post #3 of 21

I did a larger cookie once as a test not knowing how it would turn out either. But I turned my convection oven down 20 degrees and baked it for longer (I had to watch it often because I wasn't sure of the time) but it turned out great. I think turning the oven down is the key.

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esq1031 Posted 17 Jan 2009 , 11:06am
post #4 of 21

Ive done this before also. I used an aluminum pizza pan to make a perfect circle cookie. The cook time for me was generally the same as making smaller cookies, but just keep you eye on the cookie. I wound up decorating mine using RI and an image that I printed from my edible printer. They are fun to do and different. There are a bunch of different cookie recipes too on the website so don't feel stuck with the run of the mill sugar cookie. I posted a recipe for a cutout PB cookie that is terrific. Good luck!

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7yyrt Posted 17 Jan 2009 , 5:51pm
post #5 of 21

Image Welcome!
It will turn out just fine with almost any dough, except, perhaps oatmeal. I don't have much luck with the giant oatmeal cookies. Everything else I've tried works just fine.

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marinewifejones Posted 18 Jan 2009 , 12:14am
post #6 of 21

I was kinda hoping to use my husbands favorite chocolate chip recipe. the only pizza pan i have is stone ware (not even sure why i still have it cause i dont like it) but i do have large cookie sheets or some 9 or 10 inch round cake pans and spring form pans.

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Meri8 Posted 18 Jan 2009 , 4:32am
post #7 of 21

I have made giant round chocolate chip cookies in a round pizza pan from my grandmas days - I cannot get it out of the pan unless I use parchment under it & it is still hard to get out - guests LOVE giant cookies, as it is a treat over the usual cake. Here is my photo, I did bake it a little longer....hope it attached !!!!

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aztomcat Posted 18 Jan 2009 , 4:53am
post #8 of 21

I have been making giant choc chip cookie cakes for the last 20 years for my son. He never wants a cake just a cookie cake.

I use my favorite cookie recipe. Press it down into the pan, I use s pizza pan with sides. You can make a smaller one in any round pan. Grease the pan and I bake for 18 minutes. The cookie gets harder as it cools.

There is a sample fireman one in my pics. Good luck. Of course Choc Icing is perfect with the cookie.

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Momof4luvscakes Posted 18 Jan 2009 , 5:05am
post #9 of 21

I just made one today, except it was 2 layers with buttercream sandwiched inbetween them. Talk about satisfiying a sweet tooth. I am thinking about offering them for Valentine's Day.

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aztomcat Posted 18 Jan 2009 , 7:31pm
post #10 of 21

Mom, I've never done a layered cookie. But now I just have to! It sound so delicious.

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marinewifejones Posted 18 Jan 2009 , 7:39pm
post #11 of 21
Quote:
Originally Posted by aztomcat

Mom, I've never done a layered cookie. But now I just have to! It sound so delicious.



Thats what I was thinking. I may just have to treat it as if it were a regular cake (ice it all over) so that when it is cut into people are surprised.

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Momof4luvscakes Posted 18 Jan 2009 , 7:40pm
post #12 of 21

I just actually finishe eating a slab of it. I am trying to update my site for Valentine's Day, so we are enjoying eating the treats after I take pics. My neighbors have been happy too!!

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yellobutterfly Posted 18 Jan 2009 , 7:49pm
post #13 of 21

Just use whatever your chocolate chip cookie recipe is, I use nestle's and bake for about 20 minutes @ recipe temp. Sometimes (depending on how big I'm making) bakes a little longer, sometimes less. Usually 15 min. minimum.

Sure, you can use a cake pan, I do it all the time. I bought a few of wilton's giant cookie pans, but if I need a bigger one, I just use a (good quality) round cake pan. Be sure to put parchment in the pan then coat that baby with baker's joy...then I decorate the top w/buttercream. HTH

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Lenette Posted 18 Jan 2009 , 8:55pm
post #14 of 21

These are yummy. I've done them round and heart shaped with a chocolate chip recipe. I was thinking of offering them for Valentine's Day too but am unsure of what to charge.
Any ideas on that?

I think a chocolate chocolate chip cookie for Valentine's day would be delicious.

Good luck with the cookie, I'm sure it will turn out fabulous!

Now, I want to try one with a PB cookie and chocolate frosting... oooh or cream cheese!


icon_biggrin.gificon_biggrin.gificon_biggrin.gif

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queenarmadillo Posted 18 Jan 2009 , 11:15pm
post #15 of 21

I do my giant cookies with my regular recipe, which is quite a "rising" recipe so gives a very moist result. I put a full batch into a large pie dish, which makes it a bit thicker than usual, and turn the oven 5 -10 degrees cooler which I think helps to stop it burning on top before the middle is cooked. I know roughly how long it takes for this now, but when I was first experimenting I found it quite difficult to know if it was done in the middle as my cookies always came out very soft until they had cooled down. I figured out that if I took a knife out and the mixture looked a bit bubbly, then it was probably done, but if it looked completely smooth then it still needed more cooking. HTH.

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onebigdogmama Posted 24 Jan 2009 , 6:28pm
post #16 of 21

I have the giant wilton round cookie pan but was thinking of using my 8" round cake pans. If I grease and parchment the pans, will that work too? I want to make a BIG cookie but not that big. I'm going to be making 6 of them for the seniors on my daughter's basketball team. And wanted to experiment with it before I make. It will be the choco-chip. Thx.

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BakerzJoy Posted 24 Jan 2009 , 6:43pm
post #17 of 21

I have done all kinds of shapes in all kinds of pans. I have this cookie recipe I tweaked to make the cookies come out like cake cookies. It's awesome! I usually fill the pans about a 1/2 inch thick and I line the inside of my pans with foil. I turn the oven to 350 and it will usually bake about 25 to 30 minutes depending on the size. Then I cool it completely and then remove and wrap in saran wrap and freeze until I'm ready to decorate. I have had nothing but rants and raves over these cookie cakes. They are super easy, good luck!!

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jen9936 Posted 24 Jan 2009 , 6:43pm
post #18 of 21
Quote:
Originally Posted by onebigdogmama

If I grease and parchment the pans, will that work too?




I have done exactly this before. It worked out great! Just run a knife around the edge before you turn it out of the pan.

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onebigdogmama Posted 24 Jan 2009 , 6:48pm
post #19 of 21

Thanks CC people!

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debster Posted 24 Jan 2009 , 11:00pm
post #20 of 21

I make these all the time, I use my chocolate chip recipe for that one and I use the pillusbury funfetti cake mix and follow the directions on the side it makes a killer sugar cookie cake.

I use all size pans, round , square, the 1/4 and 1/2 sheet all the time. I do use the ready made pan release for those that don't know it's 1cup of oil, 1 cup of flour and 1 cup of shortening. Mix them all together in the mixer for like 5 minutes it all comes together to look like a smooth creamy mix then I brush that on the pan and cook for like 20 min at 325

I go around the edge with a knife when it comes out of the oven then let it cool for like 10 minutes, while it's still warm I flip it out and flip it back to right side up.

I sell a lot of the chocolate and carmel chips from nestle then drizzle some carmel over that after I trim it with buttercream icing. Yummy those are the number one seller with funfetti sugar cookie as my second. I've even used a loxed brownie mix and made one from that people love them. Happy baking to you!!!!!

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marinewifejones Posted 25 Jan 2009 , 1:19pm
post #21 of 21

I made a trial cookie last night to take over to a friend and i just used my regular jelly roll pan, covered it in parchment and then dumped a glob of cookie dough down then patted it out into a circle. it came out pretty good and I took a pic of it but i havent hooked up my camera yet to get it off.

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