Giant Heart Cookie
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
  • Cookie:
  • 8 tablespoons (1 stick) unsalted butter, softened
  • ½ cup light brown sugar
  • ½ cup sugar
  • 1 egg plus 1 egg yolk
  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoon vanilla extract
  • 1 cup chocolate chips
  • Frosting:
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 2 cups confectioners sugar
  • ¼ cup unsweetened cocoa
  • 3 tablespoons milk
  1. For the cookie:
  2. Preheat the oven to 350°. Butter 12” heart cookie pan with butter, line with parchment paper and set aside.
  3. Beat butter, brown sugar and sugar in a mixing bowl until light and fluffy, about 3 minutes, scraping bowl down as needed. Add egg and egg yolk and mix well. Add vanilla. Blend in flour, baking powder and salt. Lastly, mix in chocolate chips.
  4. Transfer the dough to the prepared pan and using the palm of your hand spread the dough evenly into it. Bake at 350° for 18-20 minutes.
  5. Cool completely. Use small metal spatula to go around edge of pan. Place cooling rack over top of pan and invert onto rack. Remove pan and parchment paper. Cover with second cooling rack and flip back over.
  6. For the frosting:
  7. Place butter, confectioners sugar, cocoa and milk into large mixing bowl. Mix on low speed until blended. Beat on medium high speed for 3 minutes.
  8. The frosting may either be spread over top of entire cookie or put into a pastry bag with decorative tip (parchment or plastic) to pipe design and writing over top of cookie.
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