Heart Cookie Cake
A delightful dessert that combines the love of cookies with the joy of cake, perfect for celebrations and cozy evenings.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour Or gluten-free blend for a gluten-free version.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Can substitute with vegan butter.
- 1 cup brown sugar Packed light brown sugar recommended.
- 1/2 cup granulated sugar
- 1 large egg Or flax egg for a vegan version.
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup chocolate chips Can substitute with white chocolate or peanut butter chips.
- to taste Heart-shaped sprinkles for decoration Optional, for a festive touch.
Instructions
Preparation
- Gather all ingredients on the counter to make the process smoother.
- Ensure the butter is softened to room temperature.
- Preheat your oven to 350°F (175°C).
- Grease your heart-shaped cake pan with butter or non-stick spray.
Mixing
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg and vanilla extract until well combined.
- Gradually mix in the flour mixture until just combined.
- Fold in chocolate chips gently.
Baking
- Pour the batter into the greased heart-shaped pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring to a wire rack.
- Decorate with heart-shaped sprinkles when completely cooled.
Notes
Best served with a scoop of vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.