Giant Heart Cookie Food

GIANT HEART-SHAPED PAN COOKIE

Steps:

• Trace the bottom of a heart-shaped aluminum pan over parchment paper; cut along the tracing. Spray pan lightly with cooking spray and line with the heart-shaped paper.
• Preheat oven to 325 degrees F (165 degrees C).
• Combine butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add egg and vanilla; mix until batter is blended, about 50 strokes.
• Whisk flour, salt, and baking soda together in a small bowl. Add flour mixture into the batter; stir until thick but spreadable, about 100 strokes. Fold in milk chocolate pieces gently. Pour batter into the prepared pan; spread evenly with a spatula, leaving a 1-inch margin from the sides.
• Bake in the middle shelf of the preheated oven until edges are golden brown and middle is set, 18 to 23 minutes. Press any remaining milk chocolate pieces into the still-warm cookie for decoration.
• Let cool in pan for 10 to 15 minutes; transfer to a cooling rack and remove the parchment paper.

GIANT HEART COOKIE

Steps:

• For the cookie:
• Preheat the oven to 350°. Butter 12" heart cookie pan with butter, line with parchment paper and set aside.
• Beat butter, brown sugar and sugar in a mixing bowl until light and fluffy, about 3 minutes, scraping bowl down as needed. Add egg and egg yolk and mix well. Add vanilla. Blend in flour, baking powder and salt. Lastly, mix in chocolate chips.
• Transfer the dough to the prepared pan and using the palm of your hand spread the dough evenly into it. Bake at 350° for 18-20 minutes.
• Cool completely. Use small metal spatula to go around edge of pan. Place cooling rack over top of pan and invert onto rack. Remove pan and parchment paper. Cover with second cooling rack and flip back over.
• For the frosting:
• Place butter, confectioners sugar, cocoa and milk into large mixing bowl. Mix on low speed until blended. Beat on medium high speed for 3 minutes.
• The frosting may either be spread over top of entire cookie or put into a pastry bag with decorative tip (parchment or plastic) to pipe design and writing over top of cookie.

GIANT COOKIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Tip the butter and sugar into a large mixing bowl, beat until combined, then stir in the yolks and vanilla. Tip in the flour, baking powder, chocolate chips, a pinch of sea salt and any other fillings you want to add. Mix until a crumbly dough forms.
• Lightly butter a 25cm ovenproof frying pan. Spoon in and flatten the cookie mixture. For a gooey dessert, bake for 20 mins, leave to rest for 5 mins, then scoop straight from the pan and serve with ice cream, if you like. For a firmer cookie you can cut, bake for 30 mins, then leave to cool completely before cutting into wedges.