In Love with Chocolate

Name: In Love with Chocolate
Yield: 12
Cuisine: Fusion
Ingredients: brown sugar; vegetable shortening; water; vanilla extract; eggs; flour; cocoa powder; baking soda; salt; mini chocolate chips; white chocolate; candied pineapple

YIELD

12 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 ½

CUPS BROWN SUGAR
firmly packed *

⅔

CUP VEGETABLE SHORTENING *

TABLESPOON WATER

TEASPOON VANILLA EXTRACT

LARGE EGGS

1 ½

CUPS ALL-PURPOSE FLOUR

⅓

CUP COCOA POWDER

TEASPOON BAKING SODA

TEASPOON SALT

CUPS MINI CHOCOLATE CHIPS *

OUNCES WHITE CHOCOLATE

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.