Chocolate Sweet Hearts: Cookies


These sweet hearts are perfect, not just for Valentine's Day. Make them any time of the year and any time you feel like some warm chocolate love! These delicate cookies have less than 50 calories each - is there a better reason to not stop making them? Just swap cookie cutters accordingly for different occasions!

Prep Time : 25 minutes
Total Time : 55 minutes plus cooling
Yield : Makes 42


    1 cup all-purpose flour, (spooned and leveled)
    1/4 cup unsweetened cocoa powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    4 ounces bittersweet or semisweet chocolate, chopped
    4 tablespoons (1/2 stick) unsalted butter, cut into pieces
    1/2 cup packed light-brown sugar
    1 large egg


In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.

Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball). Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.

Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm for about 8 to 10 minutes. Transfer cookies to a rack to cool.

Cook's Note

To roll out the dough without using flour (which would mar its color), cover your work surface with parchment paper. Once the dough is frozen, you can peel off the paper and cut the cookies directly on the work surface.

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