Valentine’s Day Chocolate Heart Cookies
Valentine’s Day is in the air, and it is all about hearts. Chocolate heart cookies, red velvet hearts, and red and pink hearts!! Cupid’s symbol all over.
Here at Blahnik Baker, it is also my ‘baking’ anniversary. I baked my first cake ever a year ago, in my friend Chrissa’s kitchen, seen here. It was a small step at the time that now looks like a giant leap!
In honor of Valentine’s day and this baking anniversary, I decided to recreate this cake again. The cake inspired this blog and I think it deserves a comeback. And because just baking a cake doesn’t seem like a challenge anymore, I decided to make some chocolate heart cookies and decorate them!!
The red velvet cake is a recipe from Sprinkle Bakes.
I used heart-shaped pans this time and the heart came out looking like a heart! I decided not to do the crumb coat, just for something different.
For the heart cookies, I used this chocolate roll out cookie recipe from Glorious Treats, since chocolate and Valentine’s day seem to be synonymous.
I hope you enjoy these Valentine’s Day chocolate heart cookies!
- ½ cup cocoa powder
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- ⅔ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 2 tablespoons chocolate liqueur or extra strong coffee (this can be made with about 1 teaspoon of instant espresso dissolved into 2 tablespoons warm water)
- 1 teaspoon vanilla extract
- Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt. Set aside.
- With an electric mixer cream together the butter, granulated sugar and brown sugar together until fully incorporated and fluffy.
- Beat in egg, coffee or liqueur, and vanilla extract.
- Add in flour/cocoa mixture about 1 cup at a time. Blend until fully incorporated. (If you are using a hand mixer you may need to add the last cup of flour by hand).
- Divide dough into two or three large balls, pat each into a dice and wrap in a plastic bag. Chill dough in the refrigerator for about 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).
- Preheat oven to 350 degrees F.
- Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface. I find it works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment. This prevents the dough from sticking to your rolling pin, and you also don’t need to add as much extra flour (as you would without the parchment).
- Cut out desired shapes with cookie cutters and place on a baking sheet.
- Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).
- Bake cookies for 7-10 minutes (depending on size).
- Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.
- Decorate as desired using royal icing or buttercream.
MAKING THIS RECIPE? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!