Giant Valentines Cookie!
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Giant chocolate chip Valentines cookie decorated with all things lovely and delicious… a giant Valentines cookie!
SO, it’s nearly Valentines day, so I thought I’d post a delicious heart shaped chocolate chip stuffed giant valentines cookie that is perfect for the day, and I love it! White, milk and pink and red chocolates… topped with buttercream, and cute sprinkles.. what more could you want?!
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 and I do really love this recipe.
Giant cookie
I have always been a bit blah about 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, but it’s a fun and different thing to do.
- Butter – you can use a baking spread, or a room temp unsalted butter
- Sugar – any sugar will really work here, caster, granulated or brown sugar
- Egg – I always use medium eggs in my baking
- Flour – plain flour is best so that you have no cakey cookie, and I also add cornflour for texture
- Raising agents – bicarbonate of soda is a classic addition to cookies, and it helps create the perfect texture
- Flavours – I add vanilla, but that is optional. I also add sea salt into the cookie dough
Chocolate
When it came to the chocolate for this cookie dough, I wanted to use a combination of white chocolate and milk chocolate because I do love these flavours when it comes to cookies, but you can use whatever flavour cookie dough you want of course.
I also tried to really theme the giant valentines cookie as much as possible, so picked out some red chocolates from some packets, but this is optional again. Annoyingly, it’s so hard to find theme specific chocolate these days!
The Tin
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 so I really went in on the theme with the tin.
However, if you don’t have a heart shaped tin, you can use a round 8″ tin and bake a normal giant cookie, but still make it valentines themed with the pink and red colouring decoration that I have used.
Decoration
I know a cookie is a cookie, but you have to decorate a giant cookie, right?! I went for a pink coloured buttercream frosting for this bake and I adore it. Unsalted block butter that you beat at room temperature, and then add icing sugar and mix until thick and lovely. I used a pink food colouring to create a delicate pink colour, but you can swap it up and use a different colour if you want.
I used some quite valentines themed sprinkles as I wanted to theme this again, even more if I could, and it worked well. You can see the cute sprinkles all over the cookie in the frosting and I love it!
Tips and Tricks
- I use this heart shaped tin
- I use this pink food colouring
- This will last for 3-4+ days at room temp
- The cookie will freeze for 3+ months
- You can use whatever chocolate you want in it, but I use milk and white chocolate
Giant Valentines Cookie!
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!
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J x
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This looks so good! What a great combination of flavors!
This was a huge hit at Galentine’s Day today. Amazing!
I made the giant Valentine cookie to share with my partner tomorrow. I had a slightly smaller tin, making the cookie deeper, so I cooked for an additional 10 minutes although I did cover the top with baking paper as I didn’t want the red chocolate beans to burn. I used dark chocolate and white chocolate chips in the cookie dough and then red M&Ms and pink and red smartie mini eggs to decorate the top. Once baked I piped the top with red buttercream and added some small sugar hearts and white Dr Oetker mini hearts. I also used red sprinkle sugar, free dried raspberries to decorate the top and spritzed with gold spray. I hope that it tastes as good as it looks.
Would I be able to split this recipe into two 6 inch heart tins?
Or is it best to half the amount and just put it into one 6 inch tin?
Thank you x
Hiya!
Is there any way I can make this for a 6inch cake? Can you advise how much I’d need to reduce the ingredients?
Thanks for your help xx
Hi Jane
If I want to make a chocolate based cookie can I just add cocoa powder? Or do I need to substitute something? How much would you add? Thanks! X
Hiya! Take out 50g flour and add 30g cocoa powder! Hope this helps! x
Hi Jane, I love your recipes and would like to make a white chocolate and lemon version of your giant cookie for Valentines. What changes should I make to the recipe to make it lemon flavoured? Many thanks
Hiya! The easiest way would be to swap the vanilla extract for lemon! Hope this helps x