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10 inch chocolate chip cookie - any tips?

post #1 of 40
Thread Starter 
I have a customer wanting a 10 inch chocolate chip cookie decorated instead of a cake. Any tips since I have never done one before? I planned on making the cookei dough, putting it in my 10 inch pan then putting the icing decorations on it as I would a cake. She doesn't want the entire cake covered in icing, just a few decorations.
post #2 of 40
lower the temp and use baking strips.
post #3 of 40
Would you have to use a spring form pan or just a regualr round cake pan lined with parchment. My biggest worry would be getting that cookie out of the pan.
~~*~~ You can have my mixer when you pry my dead cold fingers from around it ~~*~~
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~~*~~ You can have my mixer when you pry my dead cold fingers from around it ~~*~~
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post #4 of 40
I cook mine on my Pampered Chef pizza stone-with or without parchment. It's easier to slide off and cool if you use parchment paper. I would not want to try to get a cookie out of the cake pan...but that's just me. These are very simple to do-just make an EXTRA large cookie instead of a normal sized one. I pat my dough down a little-until it's about 1" thick. If I were making a 10", I would have about a 6" diameter of cookie dough.
Sometimes I wish my hubby were a cookie. Then when he ticked me off I could just bite off his head.
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Sometimes I wish my hubby were a cookie. Then when he ticked me off I could just bite off his head.
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post #5 of 40
I have started making these alot, they are fun and delicious! You can definitely use your 10" pan with parchment on the bottom, just be sure to leave at least a one inch gap between your dough and the side of the pan where it can spread. Otherwise you'll get a really big hard edge like a pizza crust. Another idea to make it look very tidy and nice is to bake it in a 12" pan, then after you turn it out, put the 10" pan on top and cut around it so you have a flat and uniform edge.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #6 of 40
I bake mine in one of those throw away pizza pans and then cover it with another one when I deliver it . I have a great choc. chip recipe it makes just enough for the one cookie so it works out great.
Nicole
post #7 of 40
Great tips!

My niece was just telling me this weekend that she wanted one of these for her birthday. I will let her know that Aunt Chrissy knows how to make these now.

I love the idea about making the edges nice and clean. You know...I sort of think a large cookie would look cute on top of a round cake.

What do you guys think?
~~*~~ You can have my mixer when you pry my dead cold fingers from around it ~~*~~
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~~*~~ You can have my mixer when you pry my dead cold fingers from around it ~~*~~
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post #8 of 40
You can definitely do that. But do you mean right on top of the cake, or on a pedestal like a tiered cake? If you put it right on top it makes it a little harder to cut, but it can be done!!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #9 of 40
Nicole (boyoboy), Would you share your recipe w/us, PLease icon_biggrin.gif We've always wanted to do these, as well. Truth be told, I am not good w/ cookies icon_redface.gif
"She refused to be bored; chiefly because she wasn't boring"
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"She refused to be bored; chiefly because she wasn't boring"
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post #10 of 40
boyoboy would you share your cookie recipe?
post #11 of 40
For larger cookies, the best advice I have is NOT to overbake... if anything, take it out a little early. If it's even remotely crispy like a regular cookie, it'll be a nightmare to cut. I'm with Melvira on cutting - what I usually do is bake in a larger springform than I'm gonig to need, and while it's still warm, smoosh the smaller springform pan (buttered!) into the cookie like a cutter, pull away the extra cookie (can usually find a use for same...), and wait for it to cool before removing the second pan.
post #12 of 40
Yes, I mean to put it right on top. But...your right it would be hard to cut!! Wasn't thinking of that one...just thinking of how nice it might look icon_lol.gif


thumbs_up.gif

It would also be really good on top of a New York Style Cheesecake!!

Need to figure out how to make cutting the cookie easy????
~~*~~ You can have my mixer when you pry my dead cold fingers from around it ~~*~~
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~~*~~ You can have my mixer when you pry my dead cold fingers from around it ~~*~~
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post #13 of 40
Use Alton's "The Chewy" recipe from Food Network.
post #14 of 40
I have made several of these. My recipe is a pretty large one so I put parchment paper on a 16 inch pizza pan bake it and when it cools cut out the size of cookie I want. That way you cut off any edges that gets to brown. The parchment paper makes it easy to remove from the pan. I also have one of those very large spatulas that I slip under the cookie to move it to a cake board or what ever you are wanting to put the cookie on before decorating it.
post #15 of 40
Thank you Breelaura icon_biggrin.gif
"She refused to be bored; chiefly because she wasn't boring"
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"She refused to be bored; chiefly because she wasn't boring"
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