Big Cookie Recipe
Alright, technically this recipe does not fit the usual fare for what I am establishing on this site. However, who doesn’t love those big old cookies we get in the mall? Southerners do, I’m sure!
Since I made one last night, why not post the tutorial?
This is the quick and easy version. You are welcome to draw it out and make it from scratch – but sometimes we all need a bit of a “wow” effect without the work. Forgive my shoddy decorating, ye olde hands aren’t what they used to be!
You need light corn syrup, Pilsbury Chocolate Chip Cookie Dough (how many rolls depends on what size big cookie you want to make. I used three rolls on an 11×17 jelly roll pan). Two cans of store bought icing. Duncan Hines Classic Chocolate is right on the money this.
Here is the formula I use, for every roll of cookie dough (16.5 ounce size), you add 1/4 cup of light corn syrup.
Mix well with stand or hand mixer until smooth.
Pat it out to fit the pan with your hand. Wet your hand and this will be a breeze! Keep wetting your hand, don’t worry about getting water on top of the dough as it will evaporate in no time once you stick it in the oven! Bake at 325 for 30-45 minutes, depending on the size of cookie you are making. If a little cooks up onto the sides, I just trim it off with a pizza cutter.
I decorated this entire thing with a small star tip. Start by making your puffs around the sides and then write your letters in white, a little thick. Normally, you make the white letters touch and much thicker than I did here but….I was in a hurry. Out of town guests are on their way to my house as we speak! I’ll post more pics of other cookies I’ve done one of these days but here ya go! You still have time to do this for the fourth!
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Posted by Christy Jordan
on Jul 3 2008. Filed under Chocolate, Dessert.
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Hello cookie cake lovers
I posted awhile back — worked at GACC previously.
I have made the cake as described adding the corn syrup, but found that it was far more sticky than the professional dough, so I would opt for less to get the right consistency. The dough was always refrigerated prior to forming it and the actual weight for a 12 inch cookie cake is 2 lbs. I prefer making the nestle tollhouse semi-sweet chocolate chip cookie recipe on the back of the package for genuine (not store bought) flavor.
About the frosting… I did try the recipe for the buttercream and it was very flavorful. I’m not sure if people realize this, but the actual white GACC frosting has very little flavor and tastes rather bland by itself, so maybe less extract is better. I prefer “fudge” frosting for the chocolate. The important thing is to use frosting that dries to an extent and it is usually best to prepare the cake the night before or the day of your party. You do not want to refrigerate this cake.
For different shapes like a heart, just prepare the cake in a circle or rectangle pan as usual and have a cardboard cake form cut to the desired heart shape (easiest with a utility knife) to place on top of the cake once it is cooled. Then cut around the form, flip the cake onto it and then flip again right side up onto your desired surface.
As for knowing when any cookie cake (or just cookie) is done baking, you should see tiny pinhole bubbles forming at the top. You must begin with the right consistency of dough–not batter–and a completely flat speading of the dough to have the proper end result. The outer edges will be crispy, which is why they are trimmed.
Happy Baking!
When you made this recipe from scratch did you still add the corn syrup?
I would also like to know if she added the corn syrup to the nestle tollhouse dough…???
Its wonderful as your other posts : D, thanks for posting .
I’ve tried too of these in an 11×17 and both came out so-so. What I find happening is that the cake turns out kind of gummy, especially towards the bottom and the chocolate chips seem to melt and form a layer of chocolate in the middle of the cookie. Observing a cut piece from the side looks like a geological survey. there is an oily, gummy bottom, a layer of chocolate chip and then the top layer of pretty good cookie. Ideas? Suggestions? Bought the larger rolls of cookie dough b/c it was cheaper but measured out 16.5 oz to keep the recipe exact. Baked at 325 for about 32 mins on parchment paper. Looks like the real thing, just not quite there in consistency and flavor. Less corn syrup maybe?
If you were going to use from scratch cookie dough- would you need to double, triple toll houses recipe??
Hey Catie! I’ve never made it from scratch (I always seem to be in a time crunch when I make these) but I would think doubling it would work. Hope this helps!
Can you please provide the size of your pan? Is it 11 x 17 or 12 x 17 or what?
I want to order a Wilton jelly roll pan but there are so many different sizes. Please tell us what size you use when you make the batch with 3 (16.5 oz) cookie rolls. Thank you for this recipe!!
I believe mine is the 11×17 one. I need to find where I put it!
I’m sorry, I saw where you used that size in the tutorial after I asked you…duh! Thank you!!!
I just tried making it and it was very gooey and I even used less corn syrup, if anyone has an suggestions on how to make it better please let me know, thanks
Try adding a tsp of cream of tartar and cooking it at 325 degrees for a longer amount of time.
I havent made this recipe but I use to decocrate for GACC. I can tell you that the cake batter is not the same they use for the cookies. The cake batter has a little more flour I believe and is more like what they call it…a cookie CAKE. Also 1600 calories a slice if I remember corrrectly.
Ok. So I’ve read ALL the reviews and decided to jump in and try it…..I decided to use the toll house cookie recipe on the back of the package…..I followed the Toll house recipe to a T with the following changes: add 1 tsp. cream of tarter to the dry mixture and added a little less than 1/4 cup of the corn syrup when mixing the wet ingredients. Lined a 12X18 baking pan with parchment paper and cooked at 325 degrees for about 15-20 mins. It was PERFECT! Note: Do NOT double the recipe for this sized pan, or it will overflow! The toll house recipe will properly fill 2 of the 9-12 inch rounds with extra left over. As far as the icing goes…I disagree with the duncan hines tasting like the cookie company’s for the chocolate. I didn’t like it. Pillsbury is a good option in my opinion. Copied the buttercream icing from here, but substuted vanilla for the butter extract and it is “OK”, not great, but tastes good on the cookie itself. Add a 1/2 block of cream cheese to it, and it made it better. Couldn’t find the meringue powder and didn’t feel like going into town, so I substituted cream of tarter and it helped to firm it up a bit. Had to add a second tsp once I added in the cream cheese.
Overall, great recipe! Thanks!
Wow Rose, thank YOU for all of the great tips!!!!
Gratefully,
Christy
LOOOOOOVE!!!!!! It’s my baby’s birthday TODAY! The big 5, SO wanna make this for him!!!! THANK YOU!!
Can I ask why the corn syrup? What does it do to the cookie cake? I’ve made these before but without the corn syrup and they always turned out fine. But now I’m interested to see if this will improve the flavor/texture.
It makes it stay softer is all. Kind of like a soft bake cookie versus regular. It’s just whatever your preference is.
Thank you all for posting the helpful comments. I am getting ready to try it now. I hope it works! Christy, thank you for posting this. Great idea!
Does anyone know how to remove this large (12×18) or larger chocolate chip pan cookie from the pan and then decorate it.
I wouldn’t remove it myself but if you really want to, line the pan with parchment paper before adding your dough, leaving a little overhang to grab onto, then allow the cookie to cook completely before removing. Hope this helps!
I wasn’t able to save this to recipe box but will make in a few days for Granddaughters pool party on the 3rd of June. Thank You for the wonderful idea.
I hope you enjoy it and I hope that your Granddaughter has a fabulous birthday!!!
I’m thinking this will be perfect for Father’s Day. My hubby is a cookie monster!
Ohhh, great idea Sandy!!
I’ve made a cookie cake before, I think it was Emeril’s recipe, and it turned out good… but you know, I think I went cheap on the frosting and used Jiffy box frosting mixes for the chocolate and the vanilla… and they tasted spot-on if I recall.
Ive been making these from scratch for over 25 years- using the toll house recipe. I always add 1/4 cup flour(even for regular cookies), and line the pan with parchment paper. All my family and friends beg for a cookie cake for EVERY occasion!
So you add an extra 1/4 cup of flour to the original recipe which calls for 2 1/4 cups?
I have a 13×9.5 baking sheet. I used 2 of the pillsbury cookie dough and it was too much for the pan size. How many cookie doughs do you think should be used for this size pan? Thanks.
I tried this recipe for my son’s 10th birthday. I used 2 cookie dough rolls for one 13×9 pan. I added the corn syrup like the recipe said. It was gooey and had a funny taste. Good thing I iced the whole thing with chocolate icing and decorated with vanilla. It covered the taste a bit. I’m still not sure why to add the corn syrup. Maybe to make it gooey. I made a cookie cake in the past and didn’t use the corn syrup. It was fine. Maybe the corn syrup is to make it easier to spread and eat. I don’t know. Anyway, I might use corn syrup again but won’t add the corn syrup or if I do, I’ll add a half cup.
My trick – add a box of vanilla pudding with just enough milk to make it moist to your box cookie mix.
yum!
If you the store bought….I just spray the pan with pam…or bakers joy. And press in. If the mix states 12 minutes then I cook it ten. A slight underbake is what keeps them soft. If you do this to cookies it is the same. You will just have to wait a few to let it cool off before removing. As far as the big ones and removal…I always went to my local hobby store and depending on if I made a round or rectangle I got those box inserts. I covered one with aluminum foil and placed ontop of the pan…flipped it over and it was upside down. Then I flipped it back over on the one I was actually going to use serving it. Usually I bought a box to place the insert in as well. I will say that about halfway through your baking your cookie is rising. I would shake the rack a couple times or pat the top in various spots to get it to deflate a little and continued baking the rest of the time. If you undercook it by two to three minutes less than what the cookie calls for , they stay soft. That’s my tips for the day. Happy baking everyone!
And it tastes the same as the original great american cookies?
The cookie cakes for GACC are not actually cakes. Its just a big cookie. Use any cookie recipe and flatten it out into a pan of your choice. No need for the corn syrup it will just make it gummy and gross. Philsbury does make a much better canned frosting than duncan hines.
The best tip I know is to substitute half the butter in the original tollhouse recipe for shortening. It’s not something I like to advertise (everyone immediately thinks “Gross! Shortening!”) but this is how my cookies stay soft and amazingly delicious.
I worked a the cookie company back in the days and added oil is wrong grease pan is wrong….lol But hvin a pan bake sheet of paper is right also keep dough cold at all times. Only tke dough out when u ready to bake. The more dough the thicker and better ur cookie plus u have to trim ur cookie after it cools.
can you tell me what tips they ues please ?
thankyou
[...] while my cake looks round, I’m giving you directions for the rectangle, and you can check out Southern Plate’s rectanglular beauty over [...]
I have never heard of GACC -only Mrs. fields- but I’ve been making these cookie “cakes” for years without any recipe. I make cookie “pizza”. I buy the throw away pizza pans(you can peel these away from the finished cookie)and just buy rolls of cookie dough or sometimes the huge tubs at SAMs club. You can also make your own dough -but when you need it quick- just use store bought. No need for any extra ingredients added. Spray pan with cooking spray. Then I just press the cold dough nice and thick into the pan. Oven temp is what is suggested on package. Now the key to baking the cookie(any cookie for that matter) is to NOT overbake or underbake. If it says bake for 20 minutes – I start at 12 and keep on checking from there. Should be soft and a little gooey but firm. Then I slice with a pizza cutter into pizza slices and I’m done. And yes you can pipe frosting on it before slicing if you want. A little ice cream scooped on top is always a hit! The kids love these!! Enjoy
I have been making decorated cookies, like the ones you order from cookie shops, for years for my son, nieces and nephews birthdays. I’m not sure why you would want the extra sugar, and calories by adding corn syrup. I make the nestles recipe on the back of the bag, dump the dough on my round 9 inch Pampered Chief baking stone, sprinkling the dough w/ a little flour, and pat it into a nice flat, round disk, roughly a 1/4 inch thick. Baked at 350 degrees just until light brown. If you are wanting to remove the cookie off the pan after it is baked, I recommend lining the pan with parchment paper. I use the Wilton recipe for Butter Cream icing and it turns out WONDERFUL every time… Tast just like the Professional ones.
I’ve been making this for years. Not this way, though. Not sure you’d why you’d want to add corn syrup to cookie dough. Totally not needed! Mine tastes almost exactly like GACC, if not better. My family begs for these at bday parties! I use Nestle Tollhouse refrigerated cookie dough (you could make your own, but honestly, the refrigerated tastes much closer to GACC than following the Nestle Tollhouse recipe), and I do NOT add corn syrup. I spread it onto a round Pampered Chef stone until it is rather thin, about the thickness of the choc chips. Do not overcook the cookie! Undercook it, and the rest will cook as it sits on the stone. The cookie will end up moist and chewy, not cake like. I don’t about other GACC’s, but ours NEVER makes their cookies to be like “cake”. It is always moist and chewy. I use Betty Crocker dark chocolate w/ Hershey’s icing and the white whipped frosting. Pillsbury frostings do not taste anywhere near GACC. I’ve tried them on my cookies and keep going back to BC. These are ones that I’ve found to be the closest w/out making it myself. I do often make my own decorator’s frosting (Wilton’s recipe) b/c it tastes so much better, but I always use the choc out of the can. It’s hard to copy.
What happened?! I tried to make this recipe and it did not work at all. I did everything just a described and it was a flop. The taste wasn’t bad but the cookie expand put fell so it looked super gross and the middle was so gooey it tasted undercooked.
I was very unhappy. Like other post it came out gummy and the cookie separated. After scraping the pan it tasted good but not able to serve to anyone.
The last time I had a big cookie was in 1993, when my friend Tessa had a B-Day party and I was blamed for eating the last piece.
Made this and was VERY disappointed. It came out AWFUL. The most terrible thing I have ever made. I now do not have time to make my boyfriend another cookie cake for his birthday tomorrow. Very disappointed.
Goodness I’m so sorry to hear that! I’ve made this more times than I can count and never once had a problem with it. I would try to come up with what might have happened but I’m afraid “awful” is pretty vague. I hope your boyfriend takes it to heart that he has someone who would make a cookie for his birthday. Therein lies the gift