This is a giant cookie, a 14-inch cookie to be exact. You could call this a cookie pie or a cookie cake, but I think a giant cookie sums it all up perfectly. There is only one person I know of so deserving of a giant cookie and that is Theresa. (I mean obviously, it says “Happy Birthday Theresa” on the cake). Last year I made her Tie-Dye cupcakes for her birthday, this year it’s a giant cookie.
And while we’re talking about what it says on the giant cookie, can we just get the elephant out of the room and discuss the humungous blob in the “H?” I was talking on the phone and trying to pipe letters at the same time, never a good idea by-the-way, and and big glop came out of the piping bag in the middle of the cake. I tried to scrape a bit off so it wouldn’t look too horrendous, but clearly not enough came off.
This is why I will never be a world famous blogger, my mind wanders and I don’t pay attention to details sometimes. I thought I was being super crafty using some clear gel mixed with food coloring to write/paint the words before writing in chocolate so I could focus on spelling, size, straightness, and centering, but even that didn’t work out too well.
What this cake lacks in style, it certainly makes up for in taste. I honestly expected the giant cookie to be a little dry, it just looks like it would be. This cookie is far from dry! It is lovingly moist and has a fantastic chewy texture. The flavor is sweet, chocolately, and just a little bit salty – exactly what a chocolate chip cookie should be. A giant chocolate chip cookie is an easy way to make a regular cookie exciting and special.
One Year Ago – Single Girl Chocolate Cake
Giant Chocolate Chip Cookie
Adapted from Sweet Serendipity by Stephen Bruce
Yield ~ 20 servings depending how you slice the cookie (14” pan)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed brown sugar
3/4 cup sugar
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces semisweet chocolate chips
extra chocolate for decorations
Preheat the oven to 375 F and grease a 14-inch pizza pan with shortening. Line with parchment paper leaving an overhang and the grease the parchment paper.
In the bowl of a stand mixer with a paddle attachment, beat together the butter and sugars until pale yellow. Beat in the eggs one at a time and the vanilla. Scrape the bowl as needed.
Sift together the flour, soda, and salt onto parchment paper. Add to the butter on the lowest speed and mix until just combined. Mix in the chocolate chips.
Press the dough as evenly as possible in the pan. It helped to wet my hands with cold water to press the dough around.
Bake for 18 minutes or until the top is golden brown. All the cookie to cool in the pan.
Decorate with chocolate and/or sprinkles. Cut into slices or chunks to serve.