Baked Heart-Shaped Chocolate Chip Cookie Cake

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A giant heart-shaped chocolate chip cookie cake with a soft, chewy center and golden edges, perfect for sharing on Valentine’s Day. This American-inspired recipe, ready in about 50 minutes, layers unsalted butter, granulated sugar, packed brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 8 American cuisine 400 cal/serving

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Ingredients

1 cup (226 g), softened unsalted butter
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed brown sugar
2 large egg
2 tsp vanilla extract
2 1/4 cups (280 g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups (340 g) semisweet chocolate chips

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Instructions

Step 1: Preheat oven to 350°F (175°C). Fold a large piece of aluminum foil into a thick rectangle and shape it into a 10-inch heart on a baking sheet, pressing seams firmly to hold shape.
Step 2: In a large bowl, cream together 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar using a hand mixer on medium speed until light and fluffy, about 3 minutes.
Step 3: Beat in 2 large eggs one at a time, then stir in 2 tsp vanilla extract until combined.
Step 4: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Step 6: Fold in 2 cups semisweet chocolate chips evenly.
Step 7: Transfer dough into the foil heart mold on the baking sheet and spread gently to fill the shape evenly.
Step 8: Bake for 25-30 minutes until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
Step 9: Allow to cool completely in the foil mold before carefully removing the foil and slicing to serve.