Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch or 10-inch heart-shaped cake pan or a springform pan with butter. Line the bottom with a heart-shaped piece of parchment paper. Alternatively, draw a large heart on parchment paper and use it as a guide to hand-shape the dough on a standard baking sheet.
- In a stand mixer or large bowl, beat the softened butter, brown sugar, and granulated sugar for 3-4 minutes until light and fluffy. Add the eggs one at a time, followed by vanilla paste. Continue to beat for 1-2 minutes to fully incorporate the ingredients.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the chocolate chips using a rubber spatula.
- Transfer the dough to the prepared pan and press it evenly into the shape of a heart using your hands. If using a standard baking sheet, shape the dough by hand into a heart shape, about 1-inch thick.
- Bake the cookie for 20-25 minutes, or until the edges are golden brown and the center looks puffy but slightly underdone. Let the cookie cool in the pan before removing it to avoid cracking.
- Whisk together buttercream ingredients (butter, powdered sugar, corn syrup, and heavy cream). Add pink gel food coloring to achieve the desired shade. Pipe a decorative shell or rosette border around the cookie cake's edge using a large open-star piping tip.
Notes
This cookie cake is ideal for sharing with loved ones on Valentine’s Day, anniversaries, or romantic occasions. The combination of a chewy center and crispy edges, paired with a creamy buttercream border, makes it a true crowd-pleaser.
