Giant Heart Cookie
Five days left before Valentine’s Day and I, finally, found one of my heart pans that I could not locate a week ago. Just in the nick of time!
My Wilton heart shaped cookie pan measures 12” across at its widest point. It definitely sends the recipient a message of love and offers plenty of room to write whatever you desire.
This past weekend I wanted to let my dear friend, Joanna, know how much we love her. Joanna started babysitting for my “bigs,” who are now 22, 20 and 17 years old, when she started high school. Now, at the ripe old age of 30 Joanna is marrying the love of her life, Justin.
Shoshana and I both baked for Joanna’s engagement party. Shoshana got very busy baking 48 Peanut Butter & Jelly Cupcakes, while I made a Heavenly Cassata, Peanut Butter Truffles and a Banana Cream Pie. With all of these delicious treats one would think we had enough, but I wanted one dessert that would express how we all feel about Joanna.
I had trouble deciding whether to bake a Giant Heart Cookie or Heart Shaped Cakes. The cookie won because it gave me the option to write a message on top; in addition I think it is better choice for serving to a crowd.
It was a hit at the party, but I felt that the flavor of the cookie wasn’t quite what I wanted. I tweaked the recipe yesterday, and it worked out perfectly. Plus, I was able to write my own personal message to Shoshana.
The best part…you have time to bake your own Giant Heart Cookie for the special people in your life. Trust me, it is a tasty way to send a giant message!
| Giant Heart Cookie | | Print |
- 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
- For the cookie:
- Preheat the oven to 350°. Butter 12” heart cookie pan with butter, line with parchment paper and set aside.
- 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.
- 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.
- 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.
- For the frosting:
- 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.
- 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.
