Giant Valentine’s Heart Cookie
Serves 12
20 mins prep
20 mins cook
40 mins total
This giant Valentine’s heart cookie is soft and gooey, easy to make, and topped with whipped cream cheese frosting. The cookie dough is made in one bowl, and you don’t even need an electric mixer. Just a handheld whisk. There’s no chill time and it’s made using melted butter so no need to wait for butter to soften. The frosting is a light and fluffy whipped cream cheese frosting which helps balance the gooey chocolatey cookie.
Giant Cookie
Cream Cheese Frosting
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Giant Cookie
Preheat oven to 180°C (350°F). Grease a heart shaped springform pan with a cold bit of butter.
In a large bowl combine melted butter, brown sugar, granulated sugar, and salt. Whisk until well combined.
⅕ 1 unsalted butter⅕ ¾ brown sugar⅕ ½ granulated sugar⅕ ½ sea saltAdd egg and vanilla extract. Whisk by hand for about 30 seconds so that the mixture thickens and lightens in colour.
⅕ 1 pure vanilla extract⅕ 1 large eggSift flour and baking soda right into the same bowl. Add chocolate chips (reserve a few tablespoons for the top). Fold just until no more streaks remain.
⅕ 1 all purpose flour⅕ ½ baking soda⅕ 1 mini semisweet chocolate chips⅕ ½ milk chocolate chipsSpread the cookie dough into the greased heart pan and smooth the top. Top with reserved chocolate chips. Place heart pan into a larger baking pan in case the heart pan leaks out of the bottom.
Bake for 22-25 minutes. Tent the pan with aluminum foil after 15 minutes of baking to prevent it from browning too much. The cookie is ready when it has browned edges and the middle is still underbaked and shiny. The cookie will continue to cook out of the oven. Make the frosting while it cools completely.
Cream Cheese Frosting
Beat together softened butter, sugar, and salt until very light and fluffy. Scrape down the bowl a few times.
⅕ ¾ unsalted butter⅕ 2 powdered sugarAdd vanilla extract. Add cream cheese one small piece at a time, beating well in between. Scrape down the bowl and beat again.
⅕ 1 pure vanilla extract⅕ 3 cream cheeseAdd whipping cream one tablespoon at a time, beating well in between to loosen up the frosting. It will become much lighter and fluffier. Using a spatula, fold the frosting by hand to beat out any of the large air bubbles.
⅕ 2-4 heavy whipping creamDivide frosting in half into two bowls. Colour half with pink food colouring and the second half with yellow. Mix well with a spatula. Place into two piping bags with piping tips (alternatively use large ziploc bags). I used a Wilton 1M piping tip for the pink and Wilton 4B for yellow.
Pink gel food colourYellow gel food colourPipe a pink swirl border all along the edge of the cooled cookie. Pipe another border using dollops of yellow frosting inside the pink border. Pipe dollops of yellow on top of the pink frosting. Top with sprinkles, candy hearts, slice, and serve.
⅕ 2 sprinkles⅕ 2 candy hearts
