In Love with Chocolate
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown sugar
firmly packed |
*
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
mini chocolate chips
|
*
|
| 6 | ounces |
white chocolate
|
|
| 12 | each |
candied pineapple
hearts, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown sugar
firmly packed |
*
|
| 158 | ml |
vegetable shortening
|
*
|
| 15 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
mini chocolate chips
|
*
|
| 173.4 | ml/g |
white chocolate
|
|
| 12 | each |
candied pineapple
hearts, optional |
*
|
Directions
Preheat oven to 375℉ (190℃) (190C). Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, shortening, water and vanilla in large Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips. Divide dough in half. Spread dough into 2 ungreased 8-inch (20 cm) round cake pans.
Bake one pan at a time at 375℉ (190℃) (190C) for 10 to 12 minutes. DO NOT OVER BAKE. Cool 5 minutes in pan. Cut with 2-inch heart-shaped cookie cutter with point towards centre to make 6 cookies. Remove cookies to foil to cool completely.
Chop white chocolate into l/2-inch (1 cm) pieces. Place pieces in a microwave safe shallow bowl. Microwave on 100%(HIGH) power for 30 seconds. Stir. Repeat at 30 second intervals until chocolate is melted. Spread melted chocolate on top of cooled hearts. Cut pineapple, if used, into 2-inch (5 cm) hearts ¼ inch (6 mm) thick. Top each cookie with red candied pineapple heart. Set aside to dry completely.
