Chocolate Chip Cookie-Cake Heart

Sunday February 5, 2017

This chocolate chip cookie-cake heart is the handiwork of my friend and incredibly versatile cook Jacquie McMahan. Jacquie’s daughter-in-law fell in love with a cookie-cake with her name written on it available by mail order from a bakery in San Luis Obispo patterned after the ones made by Mrs. Fields. Jacquie took one bite and declared she could make better. Here is half of her version of the giant chocolate chip cookie (Jacquie makes two at once and freezes one-just double the recipe and bake in 2 pans), baked in an 8-inch heart-shaped pan. You can use a metal cake pan, easily available from a bakery supply that has nested sets of cake pans used for wedding cakes, or a ceramic pan, which you can find occasionally in gourmet shops. A Valentine special treat!

Ingredients

  • 1 cup plus 2 tablespoons sifted all-purpose flour (sift and then measure)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup firmly packed dark brown sugar (important to use dark)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 1/2 cups (3/4 of a package) bittersweet chocolate chips
  • Pan: 8-inch heart or round cake pan

Instructions

Preheat oven to 375º. Spray with nonstick cooking spray and flour an 8-inch round or heart-shaped cake pan. Place the flour, salt, and baking soda in a bowl and combine using a whisk; set aside. With an electric mixer, combine the butter, brown sugar, sugar, and vanilla; beat until creamy then add the egg yolk. On low speed, add the dry ingredients and then the chocolate chips. Scrape into the center of the prepared pan. With your fingertips, press the cookie dough into an even layer.

Bake in middle of oven for exactly 22 minutes. Remove from oven and cool for 10 minutes. Turn the pan upside down on a cutting board and unmold from the pan and peel off the parchment. Turn the cookie rightside up and set on a cooling rack. If you want to write your name, use the tube of colored paste from the decorating section of the grocery store. If you want more decadence, drizzle with the chocolate glaze or dip half of the cookie.

Quick Chocolate Glaze

In a small heat-proof bowl or measuring cup, place 1/2 tablespoon butter, 1/2 cup bittersweet chocolate chips, 1 tablespoon milk or water. Heat in microwave oven for 50 seconds at 60% power or just until chocolate is barely melted. Remove and blend in 1/4 to 1/3 cup powdered sugar until smooth and a pourable consistency. Drizzle this back and forth over the cookie, or dip half of the heart in the icing. Great!

Recipe and text copyright Beth Hensperger 2017

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.


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