I love the idea of a big cookie, a really big cookie, one that can be put in the center of the table within easy reach of everyone and picked at and broken and cracked and nibbled while the conversation keeps going. And I love this giant cookie because of its deep chocolate flavor and its fabulous texture: part flaky shortbread and part crisp snap. I originally created it for Valentine’s Day, cutting the dough into two large hearts and using the scraps to cut smaller cookies, and it’s great for this celebration not just because it’s sharable, but because it’s so easy to decorate with anything from a dusting of sugar to XOXOs made from candy or a fancy filigree picked out in royal icing. It’s the proverbial blank canvas. I’ve decorated so many of these, but my favorites are the simplest designs: covering the entire cookie with cocoa icing and then piping XOXOXO across the middle in white icing; and going very old-school and putting the fanciest cake stencil I can find (you can use a doily) over the cookie, covering it with confectioners’ sugar and then lifting off the stencil; or just icing the edges of the heart and trimming it with colorful sprinkles.
Of course, any cookie that’s this delicious, this easy to work with and so reliable shouldn’t be a once-a-year treat. Turn to this recipe whenever you want to make decorated cut-out cookies – I do.
Photo by Davide Luciano from Dorie’s Cookies.