Community Pick
Chocolate Heart Cookies
"I found this last year in the "Taste of Home" magazine. They were an instant hit and left everyone craving more. Excellent for Valentines especially, but they are good any time of the year. I dip them in the milk chocolate and drizzle white - though the recipe calls for it the other way, you can chose to reverse the amounts between white and milk chocolate chips according to your taste."
photo by DianaEatingRichly
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
12-24 Cookies
ingredients
- 1 cup butter, softened
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1⁄4 cup baking cocoa
- 1 cup vanilla chips or 1 cup white chocolate chips
- 2 tablespoons shortening, divided
- 1⁄2 cup semi-sweet chocolate chips
directions
- In a small mixing bowl, cream butter and sugar.
- Beat in vanilla.
- Combine the flour and cocoa; gradually add to creamed mixture.
- On a lightly floured surface roll the dough to 1/4-inch thickness.
- Cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet.
- Bake at 350°F for 8-10 minutes.
- Remove to wire racks to cool.
- In a microwave safe bowl, heat vanilla chips and 1 Tablespoon of shortening until melted, stirring frequently. Dip both sides of the cookie into melted mixture (so you make a V-shape from the point of the cookie out to the middle of both rounded tops).
- In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently.
- Drizzle over the cookies.
- Place on wire rack to dry.
Questions & Replies
-
If there’s cocoa in the recipe, why is the picture of a white cookie? Is the recipe wrong? Plus, it says to melt white chocolate chips and dip,the cookies .....the picture is dipped in chocolate.
Reviews
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These were beautiful presentation-wise, but for me, very disappointing taste-wise. They were crumbly and very hard to dip. I found it impossible to dip each edge the way the instructions say without them falling apart. I ended up just icing the entire cookie with the white chocolate, then drizzling with the brown chocolate. I didn't like the flavor of the cookie, it was a little bitter, and also not very moist. I thought it was odd that the recipe had no eggs. Like I said, they looked beautiful, but they didn't taste good enough for me to make them again. -
I made 2 batches of these several days apart. The first batch turned crumbly and lost several cookies through breakage. The ones that survived turned out so gourmet-ish that I decided to try a second batch. I left the butter out several hours allowing it to become room temperature...this seemed to make a big difference. The dough was very pliable. I used powdered sugar instead of flour to dust the counter/table and rolling pin...that worked well, the powdered sugar "melts" during the baking and doesn't leave the white residue that flour does. Our B&B guests enjoyed them! -
it does help if you roll the cookie dough with your hands few times before you roll it flat and cut with the cookie cutter. also bake it more than 8 mins helped. these cookies need to be kept in the refrigerator....especially after you dipped them with chocolate. -
As other have said, these cookies were kind of bland and crumbly when dipping was attempted. But they are so beautiful and once you add the chocolate they don't taste half bad. -
I tried this recipe for my daughter's daycare class for Valentine's day this year. They turned out well but you definately need the chocolate dipping for an even flavor. I will definately make them again and try this time to be more artistic! :)
see 22 more reviews
Tweaks
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I made 2 batches of these several days apart. The first batch turned crumbly and lost several cookies through breakage. The ones that survived turned out so gourmet-ish that I decided to try a second batch. I left the butter out several hours allowing it to become room temperature...this seemed to make a big difference. The dough was very pliable. I used powdered sugar instead of flour to dust the counter/table and rolling pin...that worked well, the powdered sugar "melts" during the baking and doesn't leave the white residue that flour does. Our B&B guests enjoyed them!
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amazing recipe! I was skeptical at first, as was DH. But finished product is wonderful! I used chocolate almond bark instead of the white chocolate chips, and teh drizzled with pink melting candy. Beautiful, easy, tasty... Perfect for Valentines Day! I did find that cooking 10 min instead of 8 stopped the cookies from breaking when dipping them. Thanks for posting Rachel55! -
Easy cookies to make in a relative short period of time. I used 1/2 cup of butter and 6 generous ounces of cream cheese instead of all butter....I only dipped a generous half of the cookie in chocolate, drizzled the white. Cookies were gone in an evening....
