There is so much to love about this chewy, chocolate-y, colossal cookie! It whizzes up quickly in the food processor with a few ingredients you are likely to have on hand. Following a quick shaping and baking, you are happily munching a warm cookie – easily within an hour.
Timely for Valentine’s Day, all I did was form the dough into a heart-shape. This quick and easy recipe is ideal for this year’s mid-week February 14th. Young bakers can join in on the fun and have an opportunity to make a homemade Valentine gift.
(This also means adults with minimal baking experience can prepare this satisfying treat!)
When my Piedmont Pantry column deadline was fast approaching, I was in the midst of a lousy cold. You know, the one where your head feels like it weighs 100 pounds making you dim-witted and ever on your back foot. But the presses roll on schedule, so I was in need of a speedy remedy for my column, and my head cold.
Communal eating is always special. It underscores the values of spending quality time with family and friends, and tasty food to share is a big part of the bonding experience. I love the fun of breaking into a shared cookie with someone(s) special, with side scoops of ice cream, and savoring the experience.
The original recipe calls for chopping chunks of milk and white chocolate for the topping. This is where you can customize and make it your own. We happen to love nuts, and chocolate chips are an easier topping than chopping chocolate. There are many varieties of baking chips available: white chocolate, butterscotch, peanut butter, etc. As with a variety of nuts, the possibilities for toppings are near endless.
While the symbol of love is always timely, make this in the 10-inch round of the original recipe; or any shape you like. Just aim for about 3/ 8-inch, even thickness.
Giant Heart-Shaped Chocolate Share Cookie
Adapted from Donna Hay/Epicurious.com
Makes a 10-inch cookie
Ingredients
- 6 tablespoons unsalted butter, softened
- 3/ 4 cup light brown sugar
- 1/ 4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/ 4 cup cocoa powder
- 1/ 4 teaspoon salt
- 1/ 8 teaspoon baking soda
- 1/ 2 cup chocolate chips, divided in half
- 2 – 4 tablespoons chopped walnuts
Instructions
- Place a baking rack in the center position of the oven. Preheat oven to 325°. Line a baking sheet with a 12-inch square of baking parchment.
- Measure the sugars and put into a food processor fitted with the metal blade. Pulse a few times to blend, then process about 20 – 30 seconds to pulverize the sugars. Add the flour, cocoa powder, salt and baking soda. Pulse to combine.
- Add the egg and vanilla extract and pulse until the dough begins to form a ball and the ingredients are pretty well combined.
- Moisten your fingertips with water then press the dough into a heart shape, approximately 9 by 10 inches, making sure the dough is of even thickness’ about 3/ 8s-inch. Make sure to shape the cookie as close to the center of the parchment paper as the cookie will spread slightly during cooking.
- Scatter the nuts and one-half of the chocolate chips evenly, and gently press them into the dough. This is another opportunity to shape and even out the cookie.
- Bake for 15 – 20 minutes or until firm to the touch. The length of time will vary depending on the thickness of the dough. Allow to cool slightly on the tray.
- Melt remaining 1/ 4 cup of chocolate chips in the microwave at 15 second intervals, stopping to stir between intervals for even melting. The chocolate must be melt-y enough to drizzle over the cookie but take care to not overheat and scorch the chocolate. Use a teaspoon to drizzle the melted chocolate over the cookie. This is totally optional, but fun to do.
- Once the presentation is noted, everyone sharing can break off pieces and enjoy. Ice cream is the perfect accompaniment!
