120gramsgood quality good chocolate chipsabout ¾ cup
Instructions
First, lightly grease and flour the baking pan and set aside.
In a small bowl, combine the flour, corn starch, baking powder, baking soda, and the salt then set aside.
In a medium bowl, cream the butter, brown sugar and granulated sugar together. About 2-3 minutes.
Add the egg yolk and the vanilla and mix some more until combined.
Add half of the dry ingredients to the wet mix, and fold gently just until incorporated. Add the second half of the dry mixture and repeat the process. DO NOT OVER MIX. Finally stir in the chocolate chips.
Using a rubber spatula press the dough into the 6 inch heart shaped baking pan. Press until evenly flat. place the baking pan with the cookie dough inside of it in the freezer for 25 minutes.
5 minutes before removing the baking pan from the freezer, start preheating your oven to 375F.
After chilling the cookie dough, place it in the oven and bake for 20-22 minutes. Start checking your cookie at around 17 minutes since all ovens vary in temperature.
Let the cookie cool completely in the baking pan then run a knife along the edges to loosen before transferring to a plate. Pipe the white chocolate ganache along the edges and add sprinkles. If you do not want to pipe the white chocolate ganache you could just spread it on top and decorate this cookie heart as you please!
Make the white chocolate ganache.
Chop the white chocolate chips finely and place them in a heat proof container
In a small sauce pan bring the cream to a light simmer and pour it over the white chocolate making sure that all the chocolate is covered by the cream. Let the mixture sit for 5 minutes then stir until combined.
If you still have pieces of chocolate that did not melt, microwave the mixture for 10 seconds and stir again. Continue the process until fully melted.
Cover the white chocolate ganache with plastic wrap, making sure to have it touch the surface. ( this will keep it from developing a film on top)
We want the ganache to have a peanut butter consistency. This will take anywhere from 20 minutes to an hour depending on how cold it is where you are.
You can now pipe the white chocolate directly but I went a step beyond. I whipped it to make it more airy and a little lighter in color.
using a hand mixer or a stand mixer whip your white chocolate ganache for 1-2 minutes then transfer it to the piping bag. Pipe this delicious white chocolate ganache all around the heart cookie cake, top it with sprinkles and you're all set!
Notes
You can store this cookie cake in tan airtight container in the fridge for up to 5 days.