Chocolate Dipped Heart Cookies
Transform your dessert table into a heartwarming celebration with these irresistible Chocolate Dipped Heart Cookies. Perfectly buttery and delicately sweet, these sugar cookies are shaped into charming heart silhouettes, baked to golden perfection, and then dipped in rich, velvety semi-sweet chocolate. Whether adorned with festive sprinkles or crushed nuts, each cookie offers a delightful crunch and decadent chocolatey finish. Easy to make with simple pantry staples, this recipe is ideal for Valentine’s Day, anniversaries, or any occasion that calls for a little extra love. With a prep time of just 20 minutes and customizable toppings, these elegant treats will become your go-to for impressively beautiful homemade desserts.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 290 grams all-purpose flour
- 0.5 teaspoons salt
- 200 grams semi-sweet chocolate chips
- 1 teaspoons coconut oil (optional, for chocolate melting)
- 50 grams sprinkles or crushed nuts (optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until well incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
Divide the dough in half, flatten each portion into a disc, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Lightly flour a clean surface and roll out the dough to about 1/4-inch (6 mm) thickness. Use a heart-shaped cookie cutter to cut out shapes and transfer them to the prepared baking sheets, leaving about 1 inch of space between cookies.
Bake for 10-12 minutes, or until the edges are just lightly golden. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, melt the semi-sweet chocolate chips in a heatproof bowl set over a pot of simmering water (double boiler method). Stir occasionally until smooth. If desired, add 1 teaspoon of coconut oil to thin the chocolate and make it shinier.
Dip half of each cookie into the melted chocolate, allowing the excess to drip off. Place the dipped cookies onto a parchment-lined baking sheet.
If desired, sprinkle the chocolate-dipped side with sprinkles or crushed nuts while the chocolate is still wet.
Let the chocolate set completely at room temperature, or speed up the process by placing the cookies in the refrigerator for 10-15 minutes.
Serve and enjoy your Chocolate Dipped Heart Cookies, or store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.4 g | 333% | |
| Saturated Fat | 152.6 g | 763% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 505.7 g | 184% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 253.4 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
