Chocolate Heart Cookies Food

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.

CHOCOLATE HEART SANDWICH COOKIES

Steps:

• Whisk together flour, cocoa powder, baking soda, and salt. Stir together butter, sugar, and egg. Add flour mixture to butter mixture, and stir to combine. Knead until a dough forms. Divide dough in half; roll out each half between 2 sheets of lightly floured parchment to 1/8-inch thick. Transfer to baking sheets, and refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees with racks in upper and lower thirds. Cut out 1-, 1 1/2-, and 2-inch heart shapes, making sure you have even numbers in each size for a total of thirty-four 1-inch, thirty-four 1 1/2-inch, and twenty-eight 2-inch cookies, rerolling scraps once. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.
• Bake until firm and fragrant, about 8 minutes for 1-inch cookies, 10 minutes for 1 1/2-inch cookies, and 12 minutes for 2-inch cookies, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip), filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.

CHOCOLATE DIPPED HEART COOKIES

Steps:

• Combine butter, sugar, cream cheese, egg and vanilla in large bowl. Beat until light and fluffy. Add flour, beat until well mixed. Wrap in saran wrap and refrigerate 2 hours or until firm.
• Preheat oven to 375°. Roll dough out to 1/8 inch thickness on lightly floured surface. Cut dough with lightly floured 2 inch heart shaped cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets.
• Bake 7 to 10 minutes or until edges are very lightly browned. Remove immediately to wire racks to cool completely.
• Melt chocolate chips and shortening in small saucepan over low heat, or double boiler until melted. Dip half of each heart into melted chocolate. Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is firm. Store, covered in refrigerator with wax paper in between.
• Makes about 3 1/2 dozen.

THE HEART HEALTHIEST CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350°F Coat 2 baking sheets with cooking spray, or line with parchment paper.
• 2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
• 3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
• 4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
• 5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

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.

CHOCOLATE SWEET HEARTS

Steps:

• In a bowl, whisk together flour,cocoa, baking soda, and salt. Inanother bowl set over (not in) asaucepan of simmering water,place chocolate, butter, and brownsugar; stir frequently until almostcompletely melted. Remove fromheat, and stir until completelymelted; let cool slightly.
• Add egg to chocolate mixture.With a mixer on low, beat until wellblended. Gradually stir in flourmixture (dough will form a ball).
• Divide dough in half; roll out eachhalf on a sheet of parchment paperto a 1/4-inch thickness. Transfer eachhalf (still on paper) to a baking sheet;freeze until firm, about 20 minutes.
• Preheat oven to 350 degrees. Workingwith one half at a time, flip doughonto a work surface; peel off paper.Using a 2-inch heart-shaped cookiecutter, cut out cookies; place, 1/2 inchapart, on 2 baking sheets. Bakeuntil firm and fragrant, about 8 to 10minutes. Transfer cookies to arack to cool.

HEART-SHAPED COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
• Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
• Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
• Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

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.

CHOCOLATE-FROSTED HEART COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough in half. Shape into a ball, then flatten into a disk. Wrap each in plastic wrap and refrigerate for 1 hour or until firm., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until edges are golden brown. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Repeat with white chocolate. Frost half of the cookies with semisweet chocolate and the remaining half with white chocolate. Immediately decorate as desired with sprinkles. Let stand until set. Store in an airtight container.

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.

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.