Cookie Cake:

1. Preheat the oven to 350°F (180°C) and prepare a heart-shaped pan with a removable bottom or a 6-inch (20 cm) pastry ring.
2. In a large mixing bowl, beat the softened butter, white sugar, and brown sugar with an electric mixer for about 2 minutes until smooth and creamy.
3. Add the egg and vanilla extract, then mix again for another minute until fully incorporated.
4. Add the dry ingredients—flour, baking soda, salt, and chocolate chips—then gently fold them in using a flexible spatula or wooden spoon until you get a slightly sticky cookie dough.
5. Transfer the cookie dough into the prepared pan, pressing it down evenly with a spoon to spread it across the surface.
6. Sprinkle some extra chocolate chips on top and bake for about 20–25 minutes until golden brown and slightly puffed, but still soft in the center.
7. Let it cool completely before carefully removing it from the pan.

Ganache Decoration:

1. Chop the dark chocolate and white chocolate into small pieces and place them in two separate bowls.
2. Heat the heavy cream until warm, then pour the correct amount over each type of chocolate. (Add a touch of pink food coloring to the white chocolate bowl.)
3. Let the mixtures sit for a minute, then stir with a spoon until smooth and fully melted. If needed, microwave for a few seconds to finish melting.
4. Let both ganaches cool at room temperature or in the fridge until they are firm but still pipeable.
5. Transfer them into piping bags fitted with decorative nozzles and pipe swirls around the edges of the cookie cake. Sprinkle with sugar pearls for the final touch.