Happy almost Valentine’s Day! As you know from some of my past recipes, I’m a huge fan of Valentine’s Day and all of the sweets that come with it! So, in the true spirit of the holiday, I whipped up some heart-shaped sweets that are sure to make you and your loved ones smile in this coming week…
Chocolate Chip Cookie Cake Hearts!
The amazing thing about this recipe is how easy it is. rather than rolling out a ton of dough with a rolling pin, the whole recipe can be done in one stand mixer, and baked in one cake pan. Then, after baking, you just take a cookie cutter and punch out some shapes (I chose hearts) to make cookies with.
It is beyond simple to find a three or four inch cookie cutter and cut out shapes from the circle of delicious cookie that bakes in the pan. However, if you aren’t in the mood for cookies and are instead craving some cake, then you can totally pop the cookie cake out of the pan and pipe pretty designs on the top, like a regular cake. It’s all you could ever ask for in a chocolate chip cookie, combined into a unique cake format!
One of the things I struggle with when baking cookies is getting the shapes to hold when they’re baking in the oven. Often, the perfect little star you may have placed on a cookie sheet comes out looking more like a puddle! But for these hearts, you punch out the shapes after baking, so rather than hoping for a heart-like shape, there’s a no-fail guarantee that you’ll have the perfect shaped cookie, and a nice, thick size, too!
Enjoy the recipe, and be sure to share the sweets with someone you love!
Chocolate Chip Cookie Cake Hearts
Prep time: 15 minutes (plus 30 minutes of chilling time)
Cook time: 19 minutes
Yield: 10 3-inch hearts
- 3/4 cup butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 1 egg
- 2 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 1/4 cup semisweet chocolate chips
- Line an 8-inch or 9-inch round cake pan with parchment paper.
- Cream together the butter and sugars for about two minutes, or until light and fluffy.
- Add in, with the mixer on low speed, the egg, vanilla, flour, cornstarch, and baking soda. Then, stir in the chocolate chips.
- Don’t be afraid if the dough is really thick – it should be! Chill the dough in the refrigerator for about 30 minutes, or up to 3 hours.
- Preheat the oven to 350*F when you;re ready to bake, and press the dough into the parchment paper in an even layer. Bake for 19 minutes, or until the edges of the cake are golden brown.
- Let the cake cook for at least 20 minutes before pulling it out of the pan by the parchment paper and punching out as many hearts or shapes as you can. I saved the scraps and popped them on ice cream and other treats as a cookie crumble garnish. Enjoy!