Hey all 
I'm doing a giant chocolate chip cookie - well, 3 of them this afternoon and was wondering if anyone might have an idea as to the amount of batter to put into my (pizza) pan .. The last time I did it I put way too much and my oven suffered horribly! Then I tried less batter and it didnt spread to edge of pan 
So if you can help me with the amount it sure will help with the headache afterwards!!! My pans are 12 1/4 in x 1/2 ...Thanx in advance!!
good luck! 
Oh wow..............talk about V8!!!!!!!!!! I did a giant chocolate chip cookie just this morning! And I put it in a pizza pan. It cooked good, looks good from the top............however I didn't like the sides because they were a bit uneven. I figured next time I will get the foil disposable pan and put it in there...then I won't have to see the sides.
But ....cook my 12 inch cookie in a 12 inch cake pan...I am gonna do it. ( now just to make sure I put the right amount of batter..so its not too thick..not to thin..but just right.)
Thanks.
I got the foil pans, and used most of a mix of Toll House cookie dough recipe right from the bag. I would probably use just a little less next time, so the edges don't puff up too much. I did spread the dough fairly evenly before cooking, all the way to edge.
Well - not so much of a success - but delicious anyways!
I used my 10 in cake pan - and (just what I was worried about - and the reason for the original ???) I used too much batter and now have a "chocolate-chip cake" - my family was ok with that 
So then I tried the foil pizza pan - and even though I have a "cookie" now - it was all uneven around the sides ...
Argh! So I just went ahead and made 2 more like it (didnt want another cake for me and mine to eat!!) And the next 2 were the same 
Well, with the decorations - its still very "sweet" and the customer loved them! Called late last night and said they were delicious!
So - thats ALL that matters is that they were happy! Next time, hmmmmmmm gotta figure out that batter amt!!!
Thanx to all that tried to help 
When I did my giant cookie, I used a pizza pan and made it as thick as I wanted, as if I was doing individual cookies. I made mine about 1/4". After I got it in the pan, I used a pizza cutter wheel and went around it to get a smooth defined line. The extra dough, I made individual cookies and saved them for myself! Just pretend you are making a pizza. My cookie recipe made 3 dozen, so I needed at least that much for a 16" cookie.
Debbie .. my recipe is designed to spread so going around them with the pizza cutter wouldnt have mattered ... thats why I needed to figure out the amt to put in - the recipe is the BEST cc cookie Ive ever eaten but not so good if you want it to retain its shape!!
step0nmi - would have been a wonderful idea IF I had used the correct amt of dough - It came out perfectly round which is what I wanted - so next time I'll just make X-tra dough so I can keep trying if I have to - to get the right amt! Either way - my family got a GREAT CC cake ... so yummy!!
I've made mine in a cake pan, pie pan and pizza pan. When I use a pizza pan I make the edges smooth and put them at least an inch from the sides. Mine spread, but the edges always look fine. I recently bought a deep dish pizza pan and that works really good for really even edges.
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