Chocolate Chip Pan Cookie Wilton Heart Pan Recipes

CHOCOLATE CHIP PAN COOKIES

Steps:

• Preheat the oven to 350°F and line a large jelly roll pan4 with parchment paper and spray with nonstick cooking spray. Set aside.
• In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
• In a large bowl with a hand mixer or a stand mixer fitted with a paddle attachment, cream together the butter, sugars, and vanilla until pale.
• Add the eggs one at a time mixing just until combined. Scrape down the sides of the bowl as needed.
• Add the flour mixture to the butter mixture and mix just until combined.
• Mix in the chocolate chips.
• Spread the cookie dough out on the parchment-lined jelly roll pan and use your hands or a rubber spatula to spread the dough all the way to the edges. It might seem like there isn't enough dough, but trust me, there is.
• Bake for 17 to 20 minutes. The edges should be a nice golden brown, the cookies should look a little ripply, and the center will still be soft. Allow the cookies to cool for 20 to 30 minutes in the pan before using a pizza cutter to slice them into squares.5

HEART-SHAPED CHOCOLATE CHIP COOKIE

Steps:

• Heat oven to 350 degrees. Butter a 12 1/2-inch heart-shaped cake pan. Dust the bottom and sides with flour; tap to remove any excess. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
• In a large bowl using a wooden spoon, combine the butter, both sugars, and vanilla; beat until fluffy, about 5 minutes. Add the egg, and mix until combined. Add the reserved dry ingredients and mix until just combined. Stir in the chocolate chips.
• Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake until light golden brown, about 25 minutes. Transfer to wire rack to cool, about 10 minutes. Invert pan to release cookie and return to wire rack to cool completely, top side up. Allow to cool completely before decorating.
• Transfer ganache to a medium pastry bag fitted with an Ateco plain #7 tip. Pipe desired decoration onto cookie.

GIANT HEART-SHAPED PAN COOKIE

Steps:

• Trace the bottom of a heart-shaped aluminum pan over parchment paper; cut along the tracing. Spray pan lightly with cooking spray and line with the heart-shaped paper.
• Preheat oven to 325 degrees F (165 degrees C).
• Combine butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add egg and vanilla; mix until batter is blended, about 50 strokes.
• Whisk flour, salt, and baking soda together in a small bowl. Add flour mixture into the batter; stir until thick but spreadable, about 100 strokes. Fold in milk chocolate pieces gently. Pour batter into the prepared pan; spread evenly with a spatula, leaving a 1-inch margin from the sides.
• Bake in the middle shelf of the preheated oven until edges are golden brown and middle is set, 18 to 23 minutes. Press any remaining milk chocolate pieces into the still-warm cookie for decoration.
• Let cool in pan for 10 to 15 minutes; transfer to a cooling rack and remove the parchment paper.

GIANT CHOCOLATE CHIP COOKIE

Steps:

• In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
• Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
• Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.

SKILLET CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
• Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.