Preheat oven to 350 degrees, spray your heart shape pan with nonstick cooking spray (spray the corners and sides extra)! :)

In a stand mixer, cream together butter, sugar, and brown sugar until light and fluffy, about 3-4 minutes. Scrape the sides of the bowl frequently during mixing. After about 3-4 minutes add in the SoChatti chocolate and mix for an additional 2-3 minutes until well combined.

In a separate bowl, combine flour, cornstarch, baking soda and salt until well combined. Add this flour mixture to the butter mixture until just combined (you do not want to over mix). Add in chocolate chips until divide evenly amongst batter.

Bake for 14 minutes, depending on the depth of your cookie pan. For thicker pans, bake longer, for thinner pans, bake shorter. (note: Our pan was about 1 inch in depth and 12 inches wide). Once you can insert a toothpick into the center of the cake and remove “cleanly” then you will know that the cake is done. Set aside to cool.

TIP: You can cover the cookie with aluminum foil halfway through baking if the cookie is browning too much.

Once the cake is cooled, run a sharp knife along the inside edge of the pan, invert onto a large cutting board or serving platter to decorate and serve! :)

To make frosting: whip butter on high speed in your stand mixer for about 5-7 minutes or until light in color and fluffy. Add in SoChatti chocolate and whip together for an additional 5 minutes or until fluffy and creamy. Cream in almond and then begin adding in the powdered sugar 1/4 cup at a time until you have reached the desired sweetness (the fun is tasting as your adding to get the perfect amount of sweet)! :)

Using your favorite piping bag and tip, decorate the heart shaped cookie cake and serve to your favorite gal pals!

TIP: If you don’t have a piping bag, a large galling zip lock bag will work just fine to pipe words or decorations. Just smush the frosting to the corner of the bag, seal the bag and cut a small hole in the corner for the frosting to come through.