Giant chocolate chip Valentines cookie decorated with all things lovely and delicious… a giant Valentines cookie!
Valentines day
A heart shaped chocolate chip stuffed giant valentines cookie that is perfect for valentines day! White, milk and pink and red chocolates… topped with buttercream, and cute sprinkles!
So I will say now.. this recipe is just a heart shaped version of my giant birthday cookie with different decoration! However, the reason I have done a blog post for it is because I realised I rarely ever so anything for valentines!
Giant cookie
I have always been a bit anti-valentines as most things are just extortionately over priced, and just not that great… but seeing as everyone is at home this year, and homemade gifts are the best, why not make your loved one a giant cookie?!
I know a giant cookie that serves 10-12 seems a bit much for two people (if you were making this as a gift for your other half) but you can freeze slices and eat in the future!
Shape and chocolate
I just love the heart shaped tin, and I have had so many requests for a heart shaped valentines bake that I thought I would do another cookie! The birthday cookie was such a hit and I know you will all love this one!
I decided to use milk and white chocolate chunks again, but decided to press some pink and red chocolates into the top! I used pink mini eggs, and red M&Ms… yes I did pick them out of some packets.
Decoration
I know that also may seem a bit OTT, but I like to fit to a theme, and the other colours of the chocolates will always be used in my bakes! I just love the colours mixed with the pink buttercream.
I know my ‘I heart U’ in the middle of the cookie isn’t the best, but I just went with it and I’m not so mad about it anymore! You can of course write something, just put another heart, or leave the middle plain!
Flavour alternatives
There are notes below on how to flavour the cookie chocolate, and you can of course use whatever chocolate you want inside the cookie! I hope you love the recipe x
Giant Valentines Cookie!
#wprm-recipe-rating-4 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-4 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-4-33); }#wprm-recipe-rating-4 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-4-50); }#wprm-recipe-rating-4 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-4-66); }linearGradient#wprm-recipe-rating-4-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-4-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-4-66 stop { stop-color: #343434; }
Print Pin Rate
Ingredients
Cookie Cake
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 115 g unsalted butter
- 55 g white granulated sugar
- 135 g light brown soft sugar
- 1 medium/large egg
- 1 tsp vanilla extract
- 100-200 g chocolate chips/chunks (I used white and milk)
- 100-200 g pink/red chocolates (I used M&Ms and mini eggs)
Buttercream
- 75 g unsalted butter (room temp)
- 150 g icing sugar
- 1/2 tsp vanilla extract
- Pink food colouring
Decoration
- Sprinkles/candles/letters/etc
Instructions
-
Preheat your oven to 190ºC/170ºC fan and line a 22cm heart shaped cake tin! Leave to the side for now.
-
Whisk/mix the plain flour, bicarbonate, salt and cornflour together so its evenly distributed – leave to the side.
-
In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the egg and the vanilla, and whisk again briefly until smooth.
-
Add in the dry ingredients, and the chocolate chips and mix with a spatula or a mixer until a thick cookie dough is formed.
-
Press the mixture into the bottom of the tin and press in the pink/red chocolates into the top for decoration.
-
Bake the cookie in the oven for 25-30 minutes, until the top of the cookie looks ‘dry’ and it’s not wobbling!
-
Leave the cookie to cool in the tin for about 10 minutes, then leave to cool fully on a wire rack. But be careful removing the cookie from the tin whilst still hot!
-
Once the cookie has cooled, beat the unsalted butter for a minute or two to loosen and soften.
-
Add the icing sugar, vanilla extract and pink food colouring and beat again until smooth.
-
Pipe around the edge of the cookie however you want, and add any to the middle if you want.
-
I then used some sprinkles and more M&Ms to decorate!
Notes
- I use this 22cm heart shaped tin – if this one has sold out, you just need one of a similar size!
- This cookie will be best eaten on the day of baking or the day after, but will last 4-5 days.
- You can freeze baked slices for the future and defrost and eat whenever you want!
- You can use any chocolate chip or chopped chocolate you want in the cookie – stick to a minimum of 200g, and a maximum of 400g.
- If you can’t access cornflour – use 25g more flour, but the texture will change.
- You can make the cookie chocolate themed by using 200g plain flour, and 50g cocoa powder.
- I used some pink/red/white small chocoball sprinkles
- I used this pink food colouring – I use a really small less than pea size amount, but the amount you need can vary depending on brand!
ENJOY!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
