Chocolate Chip Heart Cookie

You’ve all seen them. Mostly at the mall walking by the Mrs. Fields cookie stand. We got them at parties when we were kids. Well I bought myself a Giant Heart Cookie Pan from Wilton to see if they were easy or difficult. I had a recipe I planned to use but decided to go with the Wilton chocolate chip heart cookie recipe that came with the pan for my first attempt. Coming off the Christmas and New Year season, I had already baked everything under the sun for my neighbors and family so I wasn’t sure what to make for my neighbor Nick for his birthday. He and his wife had a baby a few months back so I thought this cookie cake would be a cute idea for the family. Plus they are always super honest with me and I know they would tell me if it wasn’t good.  I surprised them at home with the cake. On my way to yoga I just dropped it off and said to enjoy it. I got a text that night saying, “The cookie cake was GREAT! Nick can’t stop eating it. A third of it right now he’s having with vanilla ice cream.” I will need to make it again so I can taste it but I do trust their judgment. All and all, super easy, fast and 9 simple ingredients. If you buy this pan, and don’t have the time to make the dough from scratch, you can buy any package of refrigerated cookie dough and it will make the perfect cookie.
½ cup (1 stick) butter, softened
½ cup granulated white sugar
¼ cup firmly packed light brown sugar
1 egg, room temperature preferred
¾ tsp. vanilla extract
1 ½ cups all-purpose flour, sifted
¼ tsp. baking soda
¼ tsp. salt
½ cup semi-sweet chocolate chips, I used Ghirardelli
Preheat oven to 350 degrees.
Spray inside of heart pan with vegetable pan spray or PAM baking spray. Your Wilton heart pan will come with a heart shape paper liner, so keep that because you can use it to trace a heart on parchment paper. Trace a heart, cut it out and lay it over the sprayed pan. Spray the top of the parchment paper. This will help the cookie fall right out after baking.
In a large bowl, use an electric hand mixer and beat the butter and both sugars until light and fluffy.
Add egg and vanilla and beat well until smooth.
Stir in the flour, baking soda, and salt, mix well with mixer.
Stir in the chocolate chips with a large spoon.
Spread dough into prepared pan with your hands lightly.
Bake for 15-20 minutes or until light golden brown.
Cool on cooling rack for 5 minutes.
Whatever pan or plate you plan to use to serve your cookie cake is the one you should use when flipping the cookie out of the pan. Holding your plate on one hand, place the cookie up against it and it should lightly pop right out. Peel off the parchment paper and let cool completely before adding frosting and decorations. About 20 minutes.
Decorate as you wish. I used my homemade cream cheese frosting. You can add food coloring gel to the frosting to make it colorful.
Makes 8-10 servings.
Cream Cheese Frosting Ingredients:
1/2 cup butter, softened (1 stick)
8 oz. cream cheese, room temperature (1 block)
3 cups confectioners’ powdered sugar
1 teaspoon of vanilla extract
Frosting Directions:
In a large bowl, use a hand mixer and blend all 4 ingredients together. Combine the butter, cream cheese, powdered sugar, and vanilla until smooth and creamy. If you don’t want to make the frosting from scratch you can buy one tub from the supermarket for $2.00. Add in food coloring gel if you want the frosting to have color.
Wilton Giant Heart Cookie Pan: also available at Bed Bath & Beyond, Amazon or e-Bay for under $10.00