Heart Choco Chip Cookie Cake for Mom

Preheat oven to 350 F.

1. Cream the butter and sugars with a wooden spoon, silicone spatula, or in the bowl of a mixer fitted with the paddle attachment.
2. Add the egg, yolk, and vanilla extract; mix to combine.
3. Combine the flour, cornstarch, baking powder, baking soda, and salt in a separate bowl and whisk to combine.
4. Gradually add the dry ingredients to the wet ingredients in 3 parts, mixing to combine each addition.
5. Fold in the chocolate with a silicone spatula.
6. Transfer the cookie dough into a greased heart baking pan (e.g., Wilton's); firmly press and smooth the top with a silicone spatula. Do not spread the cookie dough all the way to the outer edges of the pan; leave some room for the cookie to spread during baking to avoid a sunken center. This will provide a more leveled, smooth top for the baked cookie cake.
7. Bake on the middle rack for 28-30 minutes until edges are slightly browned and set, and the center is still slightly soft – the cookie will continue baking while cooling in the pan.
8. Remove from the oven and let cool to room temperature in the pan. If needed, use a round measuring cup or silicone spatula to slightly press-in the top of the cookie immediately after baking while it's still hot for a straighter top.
9. Once fully cooled (can also be left in the pan overnight covered with kitchen plastic, foil, or a towel), cover and hold the pan with a cake board or serving plate and flip the cookie cake onto it as shown on the video.
10. Decorate with piped buttercream, sprinkles, and bows, if desired. (Note: Buttercream ingredients are provided, but specific instructions for making the buttercream are not detailed here.)