I'm still on a giant cookie kick, and since I already posted a 9-inch round pumpkin and double chocolate cookie, here's a recipe for giant chocolate chip cookies that are perfect for decorating. Also known as cookie pizzas, they are similar to the cookies from Great American Cookie Company, but made with all-butter.
Giant Chocolate Chip Cookies Bake Time
So far, the key to baking these large, easy-to-slice cookies has been using a low heat (300F) and baking for 30 to 35 minutes. This one bowl recipe gives you two 9-inch round cookies and slices easily with a pizza cutter.
Cookie Pizzas Decorating Party
If you're having a slumber party or a small Halloween party and want to let each guest decorate their own cookie, the recipe is easy to double. Make the cookies and icing ahead of time and let everyone decorate using piping bags and different tips! These cookies also freeze well.
One Giant Cookie
This recipe works well for two 9-inch cookies. If you want to make one giant chocolate chip cookie pizza or just want to see a different recipe, this one gets good reviews from Cookie Madness readers. M&M Giant Chocolate Chip Cookie Cake. It's very similar to this one but calls for a little shortening for a softer textured cookie cake.
Recipe
Giant Chocolate Chip Cookies
Ingredients
- 8 tablespoons unsalted butter, softened (114 grams)
- ½ cup firmly packed light or dark brown sugar (100 grams)
- ¼ cup granulated sugar (50 grams)
- ¾ teaspoon vanilla extract
- 1 large egg
- ½ teaspoon salt
- ⅜ teaspoon baking soda
- 1 ¼ cups all-purpose flour
- 1 cup extra dark chocolate chips
Icing:
- 8 tablespoons unsalted butter softened (or use 4T. butter and 4 T.shortening)
- 2 cups powdered sugar sifted
- ½ teaspoon vanilla extract
- 1-2 tablespoons of milk or cream as needed
- Pinch of salt omit if using salted butter
Instructions
- Preheat oven to 300 F. Line inside of two 9 inch round metal cake pans with nonstick or line with regular foil and rub with butter.
- In a large mixing bowl, beat the butter and both sugars until creamy using medium high speed of an electric mixer. Beat in the vanilla. Scrape sides of bowl and beat in egg. Beat just until smooth.
- Beat in the salt and baking soda. Scrape sides of bowl again.
- With a mixing spoon, gradually stir in the flour. When flour is incorporated, stir in the chips.
- Divide batter in half and place each half in center of cookie pan. With a soft spatula or scraper, press into circles, leaving about a ½ inch border between the rim of the pan and the dough (cookie will spread as it bakes).
- Bake side by side on center rack for about 30-35 minutes or until cookies appear set. Let cool completely in the pan, then lift from pan and decorate with icing.
- To make icing, mix the butter and sugar together in a mixing bowl. Beat on low with an electric mixer, gradually increasing speed and scraping sides of the bowl. Beat in the vanilla and add milk or cream one tablespoon at a time until you get the consistency you want. Add a pinch of salt to pick up the flavor (only if using unsalted butter and/or shortening).
Stephanie says
I love all of your "kicks," by the way 🙂 Thank you for the recipe and temp tip.
Anna says
Sounds like a winner! I haven't made that pie in years.
Karen says
Anna, I just went googling for oatmeal chocolate chip pies and found this site from Sue "the view from Great Island". I might try this recipe but not with a tart pan. (I don't have a tart pan. Ha.)
http://theviewfromthegreatisland.blogspot.com/2012/06/oatmeal-chocolate-chip-cookie-tart.html
Karen says
I should learn decorating creatively!!! Not my cup of tea. I love the big cookies.
Anna, have you tried making the Nestle Tollhouse cookie Pie? I really like it but am trying to figure out how to put oatmeal in it? Is there a rule of thumb for substituting some oatmeal for the flour in recipes like cookies?
Josie says
Go Anna, go! And thank you for making my holiday gift giving plan a no-brainer this year!
Cookie Sleuth says
These are my favorite! I have requested cookie cakes for my birthday for the past 10-12 years. They are so much fun!
Anna says
Actually, they're pretty thin. It's a smaller batch (about half of the usual) size recipe, and it makes 2 9-inch cookies. You could make it a little thicker by using 8 inch pans, though. Meredith, I haven't tried this particular recipe as a 12 or 16 inch, but it would probably work.
Katrina says
I like that in a 9 inch pan these would be a little thicker, but still a nice, big cookie.
Meredith says
Have you tried making on of these any bigger--like a pizza size?
Katrina says
Mmm, looks good. Nice tip to know about baking at a lower temp for longer. I've found with big cookies that the edges get too crispy and the center is raw--that must be the key. I've found that helps with brownies, too, but never thought about doing that with big cookies.