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In the spirit of love and all things sweet, lets combine the charm of a heart-shaped motif with the universal appeal of a classic chocolate chip cookie. This Giant Heart-Shaped Sheet Cookie is not just a dessert; it’s a grand gesture, a way to express affection, and a centerpiece that will steal the spotlight at any gathering.
Taking the nostalgic comfort of a warm, gooey chocolate chip cookie and elevating it to a grand scale, perfect for sharing. That’s exactly what this recipe does. By transforming a beloved classic into a giant heart-shaped confection, this sheet cookie transcends its humble beginnings to become a symbol of love, generosity, and creativity in the kitchen.
The Chemistry of the Giant Heart-Shaped Sheet Cookie
The magic of this cookie lies not just in its shape or size, but in the careful chemistry of its ingredients. The combination of unsalted butter and shortening provides the perfect balance of flavor and texture. Butter imparts richness and depth, while shortening helps maintain the cookie’s structure and ensures it doesn’t spread too thin. Meanwhile, the interaction between the baking soda and the acidic components of the brown sugar creates tiny carbon dioxide bubbles, giving the cookie its tender, slightly lifted texture.
Why chill the dough before baking?
Chilling the dough allows the fats to solidify, which helps control the spread of the cookie. It also gives time for the flour to hydrate, resulting in a more consistent and flavorful cookie.
Can I use all butter instead of shortening?
Yes, but expect a slight difference in texture. Butter will give a richer flavor but may cause the cookie to spread more, potentially altering the heart shape. Shortening helps keep the cookie tall and maintains its shape better.
How do I ensure the cookie is perfectly baked?
Keep an eye on the cookie around the 10-minute mark. You’re aiming for golden edges with a softer center. Remember, the cookie will continue to cook slightly from residual heat after removal from the oven.
Can I freeze the baked cookie?
Absolutely! Ensure it’s cooled completely and wrap it tightly in plastic wrap, then in foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
How to cream your butter & sugar
First, combine your butter & sugar in a standing mixer. Then, turn the mixer on high for 2 minutes, scraping down the bowl every 30 seconds. When the mixture is creamed it will be lighter in color and texture. Here is a visual example of how the ingredients look when just combined vs. creamed:
What is in a Giant Heart-Shaped Sheet Cookie?
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.
Shortening
Being 100% fat, it provides a flakier texture and prevents spreading because it does not melt down in the oven.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Chocolate Chips
Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla. Chips are good for baking because they do not melt completely in the oven like pure chocolate would. That way you get confined pockets of chocolate throughout your treat.
Storage Tips
Once cool, this heart-shaped delight can be stored at room temperature, covered, for up to 3 days. Its size and shape might make it a bit challenging to store in standard containers, so consider using aluminum foil or a large, airtight container to keep it fresh.
For longer storage, wrap the cookie tightly in plastic wrap, then in foil, and freeze for up to 3 months. This method is perfect for making ahead of time for a special occasion.
Making Ahead
The cookie dough can be prepared and chilled in the fridge for up to 2 days before baking, making it a convenient option for event planning.
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Why make a giant heart-shaped cookie?
It’s a canvas for expression, an opportunity for creativity, and a delicious way to bring people together. Whether for Valentines Day, an anniversary, or simply as a grand gesture of love, this recipe is sure to win hearts and indulge sweet-tooth’s in equal measure.
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Giant Heart-Shaped Sheet Cookie
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 bag chocolate chips
- Sugar Cookie Frosting
Instructions
- In a standing mixer, mix your butter, shortening & sugars
- Once combined, whip the sugar mixture on high for 1-2 minutes until lighter in color and texture
- Stir in eggs & vanilla. Be sure to not over mix.
- Pour in flour, soda & salt
- Mix until the dough comes together & then stop
- Fold in chocolate chips
- Cover bowl & place in the refrigerator for 30 minutes to rest
- Preheat your oven to 375 degrees
- Scoop cookie dough into the giant heart shaped pan that has been lined with parchment paper or sprayed with non-stick spray.
- Bake for 12-14 minutes
- Remove and allow to cool completely before frosting
- Once cool, frost with sugar cookie frosting or another frosting of your choosing!
Nutrition
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