Giant Valentine's Day Cookie (Print Version)
# Ingredients:
→ Cookie Base
01 -
2 tablespoons (30g) unsalted butter, melted until completely liquid
02 -
1/4 cup (45g) brown sugar, packed
03 -
1 tablespoon (15g) caster sugar or regular granulated sugar
04 -
Half a large egg (about 25g when beaten)
05 -
1/2 teaspoon pure vanilla extract
06 -
1/2 cup (70g) all-purpose flour
07 -
1 tablespoon (7g) unsweetened cocoa powder, sifted to remove lumps
08 -
1/4 teaspoon baking soda
09 -
A small pinch of salt
→ Mix-ins & Decoration
10 -
1/4 cup (40g) chocolate chips, plus extra for topping
11 -
1/4 cup (50g) pink and purple Smarties or M&M's for decorating
# Instructions:
01 -
Start by heating your oven to 180°C (350°F) for standard ovens, or 160°C (320°F) if using fan-forced. Get a flat baking tray and line it with a fresh sheet of parchment paper.
02 -
In a medium mixing bowl, start with your melted butter while it's still warm. Mix in both types of sugar until well combined. Add your beaten half-egg and vanilla, stirring until the mixture looks smooth and unified.
03 -
Incorporate the flour, sifted cocoa powder, baking soda, and salt. Mix until you've got a rich chocolate dough. Fold in your chocolate chips until they're evenly distributed.
04 -
Place your dough onto the prepared baking tray and gently spread it out into one large circle, about 7 inches across. Press your candies and extra chocolate chips into the top in whatever pattern makes you happy.
05 -
Slide your creation into the oven and bake for 12-14 minutes. Once done, resist the temptation to move it - let it cool completely on the tray.
# Notes:
01 -
To get half an egg, crack a large egg into a bowl, beat it well, and use exactly half (about 25g). Save the other half to make a second cookie!
02 -
Both natural unsweetened and Dutch-processed cocoa powder work well in this recipe
03 -
Store your cookie in an airtight container at room temperature to keep it fresh