Giant Chocolate Chip Cookies for Decorating

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 large, perfect-for-decorating, chocolate chip.

giant cookie

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. 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 go to town! These cookies also freeze well.


Chocolate Chip Cookie Cakes
Prep time
Cook time
Total time
Two large chocolate chip cookies for decorating.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 8 tablespoons unsalted butter, softened
  • 1/2 cup firmly packed light or dark brown sugar
  • 1/4 cup granulated sugar
  • 3/4 teaspoon vanilla extract
  • 1 large egg
  • 1/2 teaspoon salt
  • 3/8 teaspoon baking soda
  • 1 1/4 cups all-purpose flour
  • 1 cup extra dark chocolate chips
  • 8 tablespoons unsalted butter, softened (or use 4T. butter and 4 T.shortening)
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons of milk or cream as needed
  • Pinch of salt (omit if using salted butter)
  1. 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.
  2. 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.
  3. Beat in the salt and baking soda. Scrape sides of bowl again.
  4. With a mixing spoon, gradually stir in the flour. When flour is incorporated, stir in the chips.
  5. 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 1/2 inch border between the rim of the pan and the dough (cookie will spread as it bakes).
  6. 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.
  7. 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).


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  1. 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.

  2. 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.

  3. 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?

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