The Impatient Mom’s Guide to Frenzied Valentine Baking 3: The Heart-Shaped BIG cookie.

Ok, so it’s not a world record setter, but it’s still pretty cool. I found a heart-shaped pan and imagined that our chocolate chunk dough would be perfect. It’s so easy, the cookie was pretty durable, and it tasted great.

Big-Hearted Cookie

You’ll need a heart shaped pan.

A package of Immaculate Baking Chocolate Chunk Cookie Dough

A spatula.

Preheat the oven, grease the pan, and separate all the “cut” pieces of dough in the package. Spread the WHOLE package out on the heart. It looks weird, I know. Bake for 5 minutes. Take the pan out of the oven, and get to work. You need your spatula. As you can see, the cookies are melting into each other, but there are probably uneven or odd spaces, so you need to help it along.

Here is the technique: flatten, spread, swirl. Use the spatula to flatten out the dough. Don’t really smush it down, just pat it gently, evening it out into the corners and in the rounded parts. The chocolate is melting, and this is a great thing, swirl around and you’re spreading the chocolate in a tie-die sort of fashion. Put it back in the oven for another 5 to 10 minutes. The edges should be browning and crispy; the middle should be crackly.

Let cool. Back away from the kitchen. Let cool let cool let cool. Gently ease it out of the pan onto a platter or cutting board. It’s thick enough not to be terribly delicate. I took out the pizza cutter and went to town.

Impatient taste-test.

We were all anxious to sample the big cookie, but I think patient folks could drizzle it with something, dress it up, write lovely sayings, etc. Good stuff.

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