Comments on: Great American Cookie Company Big Cookie Recipe

By: Jen Gray

Jen Gray — Sun, 29 Jan 2012 13:06:47 +0000

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!

By: Christy Jordan

Christy Jordan — Mon, 23 Jan 2012 03:20:37 +0000

It makes it stay softer is all. Kind of like a soft bake cookie versus regular. It’s just whatever your preference is.

By: Dina

Dina — Mon, 23 Jan 2012 00:24:33 +0000

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.

By: Melissa

Melissa — Sun, 22 Jan 2012 15:22:58 +0000

LOOOOOOVE!!!!!! It’s my baby’s birthday TODAY! The big 5, SO wanna make this for him!!!! THANK YOU!!

By: Christy Jordan

Christy Jordan — Fri, 20 Jan 2012 21:37:51 +0000

Wow Rose, thank YOU for all of the great tips!!!!
Gratefully,
Christy

By: Rose

Rose — Fri, 20 Jan 2012 20:25:58 +0000

Try adding a tsp of cream of tartar and cooking it at 325 degrees for a longer amount of time.

By: Rose

Rose — Fri, 20 Jan 2012 20:24:52 +0000

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!

By: sabrina

sabrina — Fri, 20 Jan 2012 05:56:09 +0000

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.

By: Jennifer

Jennifer — Thu, 19 Jan 2012 23:06:22 +0000

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

By: Lori

Lori — Wed, 10 Aug 2011 16:15:25 +0000

I’m sorry, I saw where you used that size in the tutorial after I asked you…duh! Thank you!!!