Chocolate Dipped Heart Cookies Recipe

I recently tried baking these heart shaped chocolate chip cookies and even though my butter sometimes wasn’t soft enough and i messed up the mix a bit, the whole process still felt epic and totally awesome, especially after drizzling that gooey melted chocolate on top.

My Chocolate Dipped Heart Cookies are my fav treat. I think a blend of really soft unsalted butter, granulated and packed light brown sugar, egg, vanilla extract, all-purpose flour, baking powder and salt creates a tender base.

I love how semisweet chocolate chips and heavy cream give an energy boost.

Ingredients

• Butter adds rich creaminess and tender texture to cookies; its super essential.
• Granulated sugar sweetens the batch and gives a delightful crisp edge.
• Packed brown sugar adds moisture, richness, and a light caramel note.
• Egg binds the ingredients together and gives a natural protein boost.
• All-purpose flour provides structure, mostly carbs that help build body.
• Chocolate chips deliver a luscious, sweet, and slightly bitter burst.
• Heavy cream makes the chocolate dip smooth and shiny.
• Vanilla extract deepens flavor with aromatic sweetness rounding cookie taste.
• Baking powder and salt balance flavors and lift dough for perfect texture.

Ingredient Quantities

• 1 cup unsalted butter, softened (make sure its really soft)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed tight
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 2 tablespoons heavy cream

How to Make this

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. Cream the butter, granulated sugar, and packed light brown sugar in a large bowl until its light and fluffy.

3. Add the egg and vanilla extract, mixing well until they’re fully combined.

4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

5. Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.

6. Fold in the semisweet chocolate chips evenly into the dough.

7. Scoop the dough and shape each portion into a rough heart shape. If your dough is too soft, lightly flour your hands to help shape it.

8. Place the heart-shaped cookies onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are set.

9. Remove the cookies from the oven and allow them to cool on the sheet for a few minutes before transferring them to a cooling rack.

10. Meanwhile, melt a bit more of the semisweet chocolate chips with the heavy cream in a small saucepan over low heat or in a microwave (stirring every 30 seconds) and then dip or drizzle the melted chocolate over the cooled cookies. Enjoy your delicious treat!

Equipment Needed

1. Oven set to 350°F
2. Baking sheet with parchment paper
3. Large mixing bowl for creaming the butter and sugars
4. An electric mixer or a sturdy whisk
5. Medium bowl for mixing the dry ingredients
6. Measuring cups and spoons
7. A rubber spatula for folding in the chocolate chips
8. Cookie scoop or tablespoon for portioning the dough
9. Cooling rack for the cookies once they’re out of the oven
10. Small saucepan (or a microwave-safe bowl) for melting the chocolate with heavy cream

FAQ

• Q: How do I know if the butter is soft enough?
  A: It should be soft at room temp so when you press it with your finger, it gives a little indent. If it still feels hard, let it sit out awhile.
• Q: Can I use margarine instead of unsalted butter?
  A: Sure, but keep in mind that butter really gives these cookies a richer flavor. Margarine might change the taste a bit.
• Q: How do I properly dip the cookies in chocolate?
  A: Melt the chocolate chips with the heavy cream in a microwave (in 15 sec bursts stirring in between) or use a double boiler. Then dip one half of each cookie.
• Q: How long should I bake these cookies?
  A: Bake them at 350°F for around 10-12 minutes until the edges turn golden. Keep an eye on them coz ovens can differ.
• Q: Can I store these cookies for later?
  A: Yep, just keep them in an airtight container at room temp for a few days. If you want them to last longer, you can freeze them.

Chocolate Dipped Heart Cookies Recipe Substitutions and Variations

• If you’re out of unsalted butter, try using an equal amount of softened margarine or coconut oil. They work pretty well in the recipe.
• You can replace granulated sugar with coconut sugar instead. It has a slightly different flavor but still sweetens the cookies nicely.
• If you prefer not to use an egg, swap it out for 1/4 cup of unsweetened applesauce. This helps keep the cookies together.
• For vanilla extract, you can use the same amount of vanilla bean paste. It gives a similar flavor punch and is a good alternative.

Pro Tips

Pro Tip 1: Make sure your butter is really soft before you start mixing, it really makes a difference in how fluffy your cookies turn out.
Pro Tip 2: Be gentle when you mix in your dry ingredients into the wet ones. Overmixing can make your cookies tough.
Pro Tip 3: When shaping your cookies into hearts, if the dough feels too sticky, lightly flour your hands before working with it.
Pro Tip 4: For the best chocolate drizzle, melt your chocolate chips slowly with the heavy cream so it stays smooth and creamy.

Alright so here’s the recipe in a more chill, real talk kinda style:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup of unsalted butter (make sure its really soft), 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until the mix is light and fluffy.
3. Crack in 1 large egg and pour in 1 teaspoon of vanilla extract into the bowl. Mix it up until everything is well combined.
4. In another bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
5. Slowly add the dry ingredients to your butter mix. Stir until just combined, and try not to overmix it.
6. Fold in 1 cup semisweet chocolate chips until they are spread out evenly.
7. Scoop the dough out and shape each piece into a rough heart shape. If the dough is too soft to handle, lightly flour your hands.
8. Place your heart-shaped dough balls onto the baking sheet. Bake them in the preheated oven for 10-12 minutes or until the edges are set.
9. Once baked, let the cookies cool on the tray for a few minutes then move them to a cooling rack.
10. Meanwhile, melt some extra semisweet chocolate chips (about 1 cup worth) with 2 tablespoons heavy cream. You can do this in a small saucepan over low heat or in the microwave stirring every 30 seconds. Once melted, either dip your cooled cookie hearts in the chocolate or drizzle it on top.

Enjoy your delicious treat and have fun with it!