Description
Heart Shaped Cookie Cake: Indulgent chocolate chip cookie cake that’s quick and easy to make. Perfect for sharing and celebrating love. Ideal for birthdays and special occasions.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ¾ cup (150g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (270g) semi-sweet chocolate chips
- ½ cup (90g) mini chocolate chips (for extra chocolate distribution)
- For the frosting:
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1–2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Food coloring (red or pink for Valentine’s theme)
- Sprinkles for decoration (optional)
Instructions
- Step 1: Prepare Your Baking Pan Preheat your oven to 350°F (175°C). Take your heart-shaped pan and lightly grease it with butter or cooking spray. Cut a piece of parchment paper to fit the bottom and sides of the pan, leaving some overhang for easy removal later. If you don’t have a heart-shaped pan, create a heart shape on a regular baking sheet using heavy-duty aluminum foil folded several times to create a sturdy barrier.
- Step 2: Cream Butter and Sugars In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes. This extended creaming process incorporates air into the mixture, creating a softer texture in your heart shaped cookie cake. The mixture should be noticeably lighter in color and texture when properly creamed.
- Step 3: Add Wet Ingredients Add eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract, making sure to scrape down the sides of the bowl to ensure everything mixes evenly.
- Step 4: Combine Dry Ingredients In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can lead to a tough cookie cake.
- Step 5: Fold in Chocolate Chips Gently fold in both the regular and mini chocolate chips until evenly distributed throughout the dough. The combination of chip sizes ensures chocolate in every bite of your heart shaped cookie cake.
- Step 6: Transfer and Shape Press the cookie dough evenly into your prepared heart-shaped pan, smoothing the top with a spatula. For the best texture, don’t compress the dough too firmly—just enough to create an even layer.
- Step 7: Bake to Perfection Bake in your preheated oven for 20-25 minutes, or until the edges are golden brown and the center is just set. For a gooier center, aim for the shorter end of the baking time. Remember, the heart shaped cookie cake will continue to firm up as it cools.
- Step 8: Cool Completely Allow the cookie cake to cool in the pan for 10 minutes, then use the parchment paper overhang to carefully lift it out and transfer to a wire rack to cool completely.
- Step 9: Prepare Frosting and Decorate While the cake cools, beat the softened butter for the frosting until creamy. Gradually add powdered sugar, then mix in vanilla and enough heavy cream to reach your desired consistency. Tint with food coloring if desired. Transfer to a piping bag fitted with a decorative tip and pipe around the edges of your cooled heart shaped cookie cake. Add sprinkles or other decorations as desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 390 calories per serving
- Sugar: 26 grams
- Sodium: 190 mg
- Fat: 20 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 65 mg