In Love with Chocolate
Heart-shaped chocolate cookies loaded with chocolate chips, topped with melted white chocolate and candied pineapple. A Valentine’s Day cookie that’s rich, fudgy, and festive.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minThese heart-shaped chocolate cookies are built for Valentine’s Day but honestly too good to save for one day a year. The dough is dark, fudgy, and packed with mini chocolate chips, then spread into round cake pans and cut into hearts while still warm.
Spreading the dough into pans instead of scooping individual cookies is the clever move here. It gives you thick, evenly baked cookies with soft centers that you stamp out with a heart-shaped cutter while they’re still pliable. The scraps? Snack on those immediately.
The white chocolate glaze on top creates a gorgeous contrast against the dark cocoa base. Melt it in short microwave bursts, stirring between each, to keep it smooth. A candied pineapple heart on top adds a jewel-like pop of red.
Don’t overbake these. Pull them at 10 minutes if your oven runs hot. They should look slightly underdone in the center because they firm up as they cool.
Kitchen Tips
- Cut the hearts with the point facing the center of the pan to maximize how many you get.
- Cool in the pan for exactly 5 minutes. Too soon and they crumble; too long and they stick.
- Microwave white chocolate at 30-second intervals only. It burns fast and can’t be rescued once it seizes.
- Store in a single layer until the white chocolate sets fully, then stack with parchment between layers.
Variations
- Peppermint hearts: Skip the pineapple and sprinkle crushed candy canes over the white chocolate.
- Dark on dark: Use dark chocolate instead of white for a triple-chocolate version.
Ingredients
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.
Comments
