Chocolate Heart Cookies
Two-tone chocolate heart cookies perfect for Valentine's Day, with mold shapes that can be swapped to suit different holidays.
Ingredients
Soft butter
50 g
Caster sugar
75 g
Egg yolk
1
All-purpose flour
150 g
Dark chocolate (into the dough)
25 g
Dark chocolate (for decoration)
25 to 50 g
Instructions
1
Prepare the dough
Preheat the oven to 180°C (350°F). Line 2 baking sheets with parchment paper. In a bowl, cream together the butter, sugar, and egg yolk. Add the flour and knead into a smooth dough.
2
Two-tone dough
Divide the dough into 2 equal portions. Melt the chocolate, let it cool, then knead it thoroughly into one half of the dough.
3
Cutting out
Between two sheets of parchment paper, roll out the chocolate dough to 3 mm thick. Do the same with the plain dough. Use a 7.5 cm cookie cutter to cut out heart shapes. Transfer the cookies to the prepared baking sheets.
4
Assembly
Use a smaller heart cutter to cut out the center of each large heart. Place a small light heart inside a large dark heart, and vice versa.
5
Baking
Bake for 10 minutes, until lightly golden. Remove from the oven and let cool.
6
Decorating
Melt the remaining chocolate (in the microwave or over a bain-marie). Pour it into a piping bag. Once slightly cooled, pipe dots around the dark large hearts (with light centers). Pipe zigzags on the light large hearts (with chocolate centers). Place in a cool spot until set.
