Great American Cookie Company 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 for what the Great American Cookie Company uses.
Here is the formula, 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!
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?
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!