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Heart-Shaped Chocolate Chip Cookie Cake


  • Author: The Little Kitchen

Description

Show others that you love them by making them heart-shaped chocolate biscuits from the start. You can make this cake cookie recipe for Valentine’s Day or Birthday!


Scale

Ingredients

Chocolate Chip Cookie Cake

  • 1 large egg, beaten
  • 1/2 cup plus 1/4 cup semisweet chocolate chips
  • pinch of ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 Stick (1/2 cup) unsalted butter, room temperature

Dark Chocolate Ganache Frosting

  • 8 ounces bittersweet chocolate, chopped
  • 6 Tablespoons unsalted butter
  • sprinkles (optional)

Instructions

Mix flour, salt, baking soda and ground cinnamon in a medium sized mixing bowl. Mix together and set aside.

Pack the sugar when measuring, I use a teaspoon to pack it.

Add butter, brown sugar and granulated sugar to a medium sized mixing bowl. Using an electric hand mixer, cream the butter and sugars together.

Add vanilla extract and the egg…

and continue mixing with the electric mixer.

Add the dry ingredients in two batches and combine with a rubber spatula, don’t over mix.

The dough is ready for the chocolate chips.

Add 1/2 cup chocolate chips and stir into the cookie dough with a rubber spatula.

Spray heart shaped cookie cake pan with baking spray.

Pour cookie dough into the cookie cake pan.

Spray an offset spatula with baking spray and spread the dough out.

You don’t have to spread it all the way to the edge because it will spread when it bakes. I add the remaining 1/4 cup of chocolate chips on top. Bake for 15 to 18 minutes.

While the cookie cake is baking in the oven. Make the dark chocolate ganache frosting.

Add dark chocolate to a stainless steel mixing bowl.

Melt butter in a small sauce pan on your stove at low heat. Once it has melted, turn the heat to medium. Watch the butter carefully (don’t allow it to brown), when it starts to bubbling, turn your timer to one minute. Allow the butter to bubble for about a minute.

Then take the melted butter over the chocolate in the bowl. Let the chocolate sit for minutes, don’t stir it.

After the five minutes, stir with a rubber spatula until it’s completely mixed together and all of the chocolate is melted.

Let the chocolate sit and cool completely and set, about 45 minutes.

After the cookie cake has cooled. Place the chocolate frosting into a decorator bag and using a 1M tip, pipe stars on the edge of the cookie cake.

I pipe some more frosting onto each piece after I cut it, before serving.

The cookie is super soft because I use more brown sugar than granulated sugar! It’s so so good! You’ll need this heart-shaped cookie cake pan to make this recipe. You can also use a round cake pan, just be sure to spray it thoroughly with baking spray.