You can use any of your favorite cookie recipes to create a giant cookie to decorate for a party or special occasion, but for any of these recipes to be a hit, you have to get the cookie to cook evenly. It can be difficult to adequately cook the middle of a giant cookie without over-browning or even burning the edges. You'll need the proper cookie thickness, oven temperature and cook time to get the perfect giant cookie you're aiming for.
Chill the tube of cookie dough in the refrigerator for at least an hour. If you are making cookie dough from a recipe, press the dough into a tight ball or roll and wrap it in cellophane before chilling it.
Preheat the oven to 350 degrees Fahrenheit.
Line the bottom and sides of the baking sheet with parchment paper.
Lightly spray the parchment paper with a non-stick spray or rub a thin layer of butter or margarine on the parchment paper.
Take the chilled cookie dough out of the refrigerator and slice it into ¼ to ½ inch slices, keeping them as uniformly thick as possible.
Lay the sliced dough on the parchment paper so that they are evenly distributed in the size and shape you'd like your giant cookie to be, then gently press the edges of the slices together.
Make sure that the giant cookie is evenly thick all the way across, even at the edges. If necessary use your fingers to press and smooth the sides and top of the cookie so that it is uniformly thick.
Bake the giant cookie for about 18 to 25 minutes or until the edges are golden and puffy, but the middle is just beginning to set.
Let the cookie cool, undisturbed, for at least 1 hour, or until it is completely cool and the middle of the cookie has set up.
Place a tray or serving plate over the cookie pan and turn it over to release the cookie.
Peel away the parchment paper carefully and decorate the giant cookie before serving, if desired.
- Emeril Live; Giant Chocolate Chip Cookie; Emeril Lagasse; 2004
- "The Ultimate Shortcut Cookie Book"; Camilla Saulsbury; 2009
- "DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style; David Guas and Raquel Pelzel; 2009