I had so much fun making these! the cookie recipe is pretty simple, and these Chocolate Heart Cookies turn out to be a not-so-sweet, super soft cookies that hold their shape pretty well.
Generally speaking, cookies without baking soda or baking powder are denser. Specifically, these Chocolate Heart Cookies were made to give as a gift during Valentine’s, so because I needed to transport them from one place to the other, these were perfect, because they don’t break as easily.
These cookies can be made ahead of time. You can either make the dough, wrap it with plastic wrap and freeze it for up to 3 months, then defrost and make the cookies as directed in the recipe.
You can also freeze the baked cookies -completely cooled-, store them in an air tight container and with parchment paper between them if you’re stacking them. I’ve frozen these with and without the royal icing decorations, and they freeze perfectly both ways.
For the piped hearts, you can use anything completely straight (a ruler, a sheet of paper or a knife) to guide you into making a straight line; I placed a scraper on the side of the cookie and started piping all the way down.
To know when your cookies are done you need to look for golden or darker edges and soft centers.
Cookies keep baking in the baking sheet for a few minutes longer after they’re out of the oven, so make sure to take them out a bit earlier to avoid the cookies from over baking and becoming crumbly and crunchy.
You can keep these in an air tight container, at room temperature, for two to three weeks. In the refrigerator, these could last for up to two months, and can be frozen for up to 6 months.
In either case, make sure that your cookies are stored properly and well sealed, in an air tight container.
the links below to see some of my favorites:
If you make this recipe, please be sure to give it a rating and leave a comment!