Heart Shaped Cookie

Heart shaped cookie is a Valentine’s Day showstopper that’s basically one giant chocolate chip cookie baked in a heart-shaped pan, then crowned with melted chocolate. The dough is pure pantry classic, brown sugar, white sugar, butter, vanilla, egg, and a full cup of chocolate chips folded in for melty pockets through the cookie itself.

The wax paper lining is the small step that saves the cookie. A heart pan has tight curves and a sharp point, and the paper lifts the whole cookie out clean when otherwise it might tear. Grease the pan, lay the paper, grease the paper, and the cookie pops free.

Melt the second cup of chocolate chips in 10-second microwave bursts. Burning chocolate happens fast, and a scorched batch ruins the whole gift.

Pro Tips

• Use a 9-inch heart pan. Smaller pans give too thick a cookie that bakes unevenly.
• Pull at 18 minutes if you want a soft chewy center, 20 for a firmer cookie
• Cool completely before frosting or the chocolate slides right off the warm cookie
• Decorate with sprinkles, conversation hearts, or a piped name in white chocolate
• Wrap in cellophane with a ribbon for a homemade gift that beats a store-bought card

Variations

• Swap white chocolate chips for the melted topping for a pink-and-white look
• Stir in 1 teaspoon almond extract instead of vanilla for marzipan vibes
• Add ½ cup chopped walnuts or pecans for nutty crunch in every bite