Chocolate Chip Heart Cookies Food

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

HEART-SHAPED CHOCOLATE CHIP COOKIE

Steps:

• Heat oven to 350 degrees. Butter a 12 1/2-inch heart-shaped cake pan. Dust the bottom and sides with flour; tap to remove any excess. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
• In a large bowl using a wooden spoon, combine the butter, both sugars, and vanilla; beat until fluffy, about 5 minutes. Add the egg, and mix until combined. Add the reserved dry ingredients and mix until just combined. Stir in the chocolate chips.
• Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake until light golden brown, about 25 minutes. Transfer to wire rack to cool, about 10 minutes. Invert pan to release cookie and return to wire rack to cool completely, top side up. Allow to cool completely before decorating.
• Transfer ganache to a medium pastry bag fitted with an Ateco plain #7 tip. Pipe desired decoration onto cookie.

HEART SHAPED CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter and sugars. Add the egg yolk and vanilla.
• Sift together the flour and salt, and add to the butter and sugar mixture one cup at a time, until completely incorporated. Dough should have a crumbly consistency that you can easily shape into a ball.
• Gently fold in the chocolate chips. You can use your mixer, but I recommend doing this with your hands, so you don't break up the chips. Shape dough into a slightly flattened disc, wrap in plastic wrap, and chill for at least thirty minutes.
• Roll dough onto lightly floured parchment paper, cut into shapes with a 2-inch heart shaped cutter. Place cookies onto a parchment lined baking sheet and pace in the refrigerator for about 10 minutes. This will help prevent spreading. Meanwhile, preheat oven to 350°. Place chilled cookies into preheated oven and bake at 350° for 10-12 minutes or until golden brown. Remove from oven and allow to cool 2 - 3 minutes. Carefully, transfer to a wire rack and allow to cool completely.

CHOCOLATE HEART COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture and mix well. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool., In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip both sides of cookies into melted mixture; allow excess to drip off. Place on waxed paper; let stand until set. , In a microwave, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over the cookies. Place on wire racks to dry.

CHICKPEA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Add the chickpeas and nut butter into a food processor and blend on high for 1 minute.
• Add the maple syrup and vanilla and continue to blend for 2-3 minutes, scraping down the sides every minute. You want the mixture to be entirely free of any lumps.
• Add the baking soda, baking powder, and salt, then blend for 30 seconds.
• Test the temperature of the batter and if necessary, let cool before adding the chocolate chips. When blending for a long time, the mixture can get warm and cause the chocolate to melt slightly.
• Once cooled, stir in the chocolate chips.
• Drop rounded tablespoons of cookie dough onto a baking sheet. The cookies will spread just slightly so be sure you leave a few inches of space between cookies.
• Bake for 12-14 minutes until the cookies have browned on the edges.

HEMP HEART GRANOLA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
• Combine butter, brown sugar, and white sugar together in a large mixing bowl. Break down butter with a large spoon and mix to dissolve sugar to form a smooth paste.
• Beat eggs in a small bowl until light and frothy. Add to sugar mixture and beat with an electric mixer on medium speed until light and creamy. Continue to beat on medium speed and add oats, graham cracker crumbs, hemp hearts, chocolate chips, and almond extract. Combine well.
• Combine flour, ginger, and baking powder in a bowl and blend well. Add to cookie dough and distribute evenly.
• Drop teaspoonfuls of dough 2 inches apart on the prepared cookie sheet.
• Bake in the preheated oven until light brown, about 10 minutes. Remove from the oven and place on a wire rack to cool completely before storing in a container.

CHOCOLATE HEART COOKIES

Steps:

• 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.

HEART-SHAPED CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preheat oven to 350. Butter 12 inch heart shaped pan. Can also use a jelly roll pan. Dust the bottom and sides with flour; tap to remove any excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In a large bowl using a wooden spoon, combine butter, both sugars, and vanilla, beat for 5 minutes or until fluffy. (I use my kitchenaid mixer for this). Add the egg and mix until combined. Add the reserved dry ingredients and mix until just combined. Stir in the chocolate chips. (I use either Ghiradelli or Guttiard. Sometimes I cut up chocolate bars and use instead of chips.).
• Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake about 25 minutes or until lightly golden brown. Transfer to wire rack to cool for about 10 minutes. Invert pan to release cookie and return to wire rack to cool completely, top side up. Allow to cool completely before decorating.

HEART SHAPED CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl with a hand mixer (or stand mixer), cream together butter, granulated sugar, and brown sugar. Add eggs and vanilla extract and beat until fluffy, about a minute.
• In a separate bowl, sift (or whisk) together the flour, baking powder, and salt.
• Add dry ingredients into butter mixture and mix until just combined. Add mini chocolate chips and sprinkles and mix until evenly incorporated.
• Shape dough into two round discs and wrap in wax paper. Refrigerate for one hour, or up to 24 hours (dough can be made a day ahead of time).
• Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Remove one disc of dough at a time from the refrigerator.
• Dust counter top, rolling pin, and top of dough with flour. Roll dough out to ¼" thickness, dusting with additional flour as needed to prevent sticking. Using a medium (2-3 inch) cookie cutter, cut into hearts and place onto prepared baking sheet about 1 inch apart.
• Bake cookies for 9-11 minutes, OR until cookies just begin to lightly brown around edges. Remove from oven and allow to cool for 5 minutes on baking sheet before transferring to a cooling rack to cool completely.

CHOCOLATE CHIP HEART COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls.
• Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet. Spray cookie cutter as needed with cooking spray.
• Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.