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.
HEART-SHAPED CHOCOLATE CHIP COOKIE
This heart-shaped chocolate chip cookie makes a sweet treat for your special someone.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes one 12 1/2-inch tart
Number Of Ingredients 10
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 DRIED CHERRY AND CHOCOLATE CHIP SCONES
Wonderful scones from epicurious.com. I didn't have a 2" heart-shaped cookie cutter so I just cut the dough into 12 triangular shapes. Very easy and absolutely delicious. I love the combo of orange, vanilla, almond, cherry and chocolate. A must-try!
Provided by dmcpherr
Categories Scones
Time 40m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 15
Steps:
- Butter and flour baking sheet.
- Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries.
- Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend.
- Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps.
- Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones.
- Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.).
- Preheat oven to 400°F
- Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar.
- Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated).
- Serve warm or at room temperature.
Nutrition Facts : Calories 236.4, Fat 10.9, SaturatedFat 6.5, Cholesterol 34.4, Sodium 200, Carbohydrate 32.8, Fiber 1.4, Sugar 15.1, Protein 3.6
GINGER AND CHOCOLATE CHIP HEARTS
Easy, do-ahead heart-shaped cookies to go with the strawberries.
Yield Makes about 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Combine first 4 ingredients in processor and blend. Add butter and vanilla and cut in until mixture resembles fine meal, using on/off turns. Add pecans and process until finely chopped. Add chocolate chips and ginger and mix in.
- Transfer mixture to bowl and gather together. Divide into thirds. Roll 1 piece out between sheets of waxed paper to thickness of 1/4 inch. Cut out cookies, using 3-inch heart-shaped cutter. Transfer to ungreased cookie sheets. Gather scraps. Repeat rolling and cutting with remaining dough. Re-roll scraps and cut additional cookies. Sprinkle cookies with sugar. Bake until just beginning to color, about 20 minutes. Cool on sheets on rack 5 minutes. Transfer cookies to rack and cool. (Cookies can be prepared 3 days ahead. Store in airtight container.)
HEMP HEART GRANOLA CHOCOLATE CHIP COOKIES
A cookie filled with energy from hemp hearts and enough chocolate chips to give you an early morning breakfast treat with your coffee or tea.
Provided by Cheerios
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 174 calories, Carbohydrate 21.8 g, Cholesterol 25.7 mg, Fat 8.5 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 67.3 mg, Sugar 12.2 g
CHOCOLATE CHIP DUTCH BABY
Make and share this Chocolate Chip Dutch Baby recipe from Food.com.
Provided by LMillerRN
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Place a 9 inch cast iron skillet in a 450 oven for 15 minutes.
- Combine first 5 ingredients, stirring with a whisk until smooth.
- Melt 1 T butter in preheated pan until browned, swirling to evenly coat pan.
- Add batter; sprinkle with chocolate chips.
- Bake at 450 for 10 minutes or until puffed and browned.
- Cut banana halves in half crosswise.
- Melt 1 T butter in a large skillet over medium high heat.
- Add bananas; cook 2 minutes on each side or until browned. Add liqueur; simmer 1 minute.Serve with Dutch baby; top with whipped topping.
Nutrition Facts : Calories 318.2, Fat 10.1, SaturatedFat 5.8, Cholesterol 83.2, Sodium 168.3, Carbohydrate 44.1, Fiber 2.6, Sugar 28.2, Protein 5.6
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