Giant Chocolate Chip Cookie Heart
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
32 servings, makes 2 large cookie hearts
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Calories
206 kcal
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Course
Dessert
Giant Chocolate Chip Cookie Heart
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This is the perfect dessert for this Valentine's day! A giant, chewy chocolate chip cookie, with crisp-buttery edges and a soft chewy center.
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Ingredients
- 1 cup butter 2 sticks, softened (real butter)
- ⅔ cup white sugar I use, all natural cane sugar [¾ cup if not high altitude]
- ⅔ cup brown sugar packed [¾ cup if not high altitude]
- 2 large eggs room temperature is best
- 1 tsp vanilla extract
- 2 ½ cups unbleached all-purpose flour 2 cups if not high altitude
- 1 tsp baking soda
- 1 ¼ tsp salt
- 2 tsp water omit if not high altitude
- 1 cup chocolate chips I like Ghirardelli Semi or BitterSweet Chips
- 1 cup Valentines M&Ms heaping cup
- ⅔ cup chocolate chunks Optional for extra chocolate!
Instructions
- Cream softened butter in mixer, 1 minute. Add both white and brown sugar and cream well, scraping down sides often for 2 minutes.
- Mix in eggs, one at a time, cream 1 minute each and scrape down sides in between. Pour in vanilla and mix well.
- While creaming butter and sugar mixture; in a medium bowl, mix together flour, baking soda and salt gently with a whisk. With mixer on low or stir, slowly pour in ½ cup of flour mixture at a time and gently mix, add water in between flour mixing, don’t over mix.
- Once mixed well, scrape sides of bowl and pour in chocolate chips and chunks, mix on low, until combined. By hand, stir in the M & M's into the batter.
- Generously grease a 9-10" heart shaped form or pan and place on cookie sheet lined with parchment paper. May use smaller pans, just reduce baking time.
- Measure out enough batter to fill the shaped pan, about 3/4" thick, using a sheet of wax paper or plastic wrap, make sure it is spread evenly and to the edges. Freeze for 30 minutes.
- About 15 minutes into freezing, preheat oven to 350 degrees. Remove heart shapes from freezer and place in preheated oven.
- Bake 15-25 minutes (watch closely, depending on the size of your pan and the amount of dough you placed in the pan will determine how long it will take to bake.) It should be golden at the edges, starting to pull away with the center still looking slightly underdone.
- Remove from oven when edges are slightly browned and center is set, but will probably still be pretty gooey. If desired, sprinkle another handful of M & M's over the top of the hot cookie.
- Allow to cool on a cooling rack for 15-30 minutes if using a pan or fully on cookie sheet if using a form.
- When ready to release from form or pan, take a table knife and gently run around the edges of the cookie, separating from the pan. Lift off form and allow to continue to cool completely.
- If using a pan, place a cooling rack over the top of the pan and carefully invert onto cooling rack. Do the same thing again with another cooling rack if you prefer not to have rack marks on the cookie. Cool completely.
- If needed to move to a serving plate, freeze for 15 minutes, then use a large spatula to transfer to plate.
Equipments used:
Notes
- Scoop into balls using a medium-sized scoop onto a parchment-lined cookie sheet, 2 inches apart.
- Place in fridge (or freeze until ready to bake) 10 minutes prior to baking; bake at either 350° F (175° C). (
- 375° high altitude (190° C)
- 8-10 minutes until just set and slightly golden.
- Cool on pan 2-3 minutes and then remove to a cooling rack to cool completely.
- Enjoy warm or room temp. If not enjoying all the cookies at once, freeze dough balls until firm, then place in a freezer Ziplock bag until ready to use.
- Once ready to bake, take it out of the freezer and place 2 inches apart on parchment-lined baking sheet. Let soften while the oven preheats. Bake as directed above. Always fresh cookies
- Makes 2 large cookie hearts, if preferred, make one heart and approximately 16 additional chocolate chip cookies.
- Scoop into balls using a medium-sized scoop onto a parchment-lined cookie sheet, 2 inches apart.
- Place in fridge (or freeze until ready to bake) 10 minutes prior to baking; bake at either 350° F (175° C). (375° high altitude (190° C) 8-10 minutes until just set and slightly golden.
- Cool on pan 2-3 minutes and then remove to a cooling rack to cool completely.
- Enjoy warm or room temp. If not enjoying all the cookies at once, freeze dough balls until firm, then place in a freezer Ziplock bag until ready to use.
- Once ready to bake, take it out of the freezer and place 2 inches apart on parchment-lined baking sheet. Let soften while the oven preheats. Bake as directed above. Always fresh cookies
Nutrition Information
Show Details
Serving
1serving
Calories
206kcal
(10%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
29mg
(10%)
Sodium
185mg
(8%)
Potassium
43mg
(1%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
223IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32servings, makes 2 large cookie hearts
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 206kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 185mg | 8% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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