Chocolate Chip Cookie Hearts

Valentine’s Day is just around the corner! Have you made any plans?… It’s always been a low-key thing for me and Dave. Could even be described as a non-event… Except for the baking, of course… Any excuse to bake. Right?

Chocolate Chip Cookie Hearts

This year, we’ll spend it eating heart-shaped cookies and, maybe even get a little mushy (for us) with Stranger Than Fiction (yes, the Will Ferrell movie). There’s something so romantic about a suitor who brings you flours 😍… That is not a typo (if you haven’t seen the movie).

But about these cookies… I think that turning the chocolate chip cookie into a cut-out is a fun and festive change. And the glaze and sprinkles totally dressed them up for the occasion. Kids, especially, will love these soft chocolate studded hearts.

Chocolate Chip Cookie Hearts

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They’re also pretty easy to make, but do keep in mind that chilling them is not optional, and is important to keep the cookies from spreading too much, so allow time for it. Even with the chill time, I chose to cut the cookies again (after they were baked) to get a really defined shape. Depending on your cookie cutter, this may or may not be necessary. And you’ll want to use a sturdy cutter, that is capable of cutting through any chocolate chips that get in it’s path.

Valentine's Day Sprinkles

I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.

 

Chocolate Chip Cookie Hearts

Recipe Type: dessert
Makes: 24 cookies (approx.), using a 3-inch cutter

Chocolate Chip Cookie Hearts

Chocolate chip cookies get a Valentine’s Day make-over! Dress them up with glaze and sprinkles or keep them plain and casual. {vegan}

Ingredients:

cookies:

  • 2 1/4 cups All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 6 tbsp Vegan Butter (I use Earth Balance)
  • 6 tbsp Shortening
  • 3/4 cup Granulated Sugar
  • 3 tbsp Plain Non-Dairy Yogurt 1
  •  1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 1 cup Dairy-Free Semi-Sweet Chocolate Chips

glaze:

  • 1 cup (120g) Powdered Sugar
  • 5 tsp Plain Non-Dairy Milk (I used unsweetened almond)
  • 1/2 tsp Vanilla Extract
  • Sprinkles 2

 

Instructions:

make the cookies:
Whisk together the flour, baking powder, and salt. Set aside.

Using a hand mixer, beat together the vegan butter and shortening until smooth and completely combined. Add the sugar and beat on medium-high speed until light and fluffy (about 1 minute). Add the yogurt, vanilla, and almond extract, and beat on medium-high speed for another 60 – 90 seconds, scraping down the sides of the bowl as needed. On a low speed, blend in the flour mixture until just combined. Mix in the chocolate chips.

Divide the dough in two and roll out each half, to 1/4″ thick (or as close to it as the chocolate chips will allow 3) onto parchment paper or plastic wrap. Stack the 2 slabs of dough (with parchment paper or plastic wrap layered between them), and chill in the refrigerator for 1 – 2 hours.

Preheat oven to 350°F and line 2 baking sheets with parchment paper.

Working with one slab of dough at a time, remove from the refrigerator and using a cookie cutter 4, cut into heart shapes. Transfer cut out dough to lined baking sheets. Re-roll the remaining dough and cut until it is all used. Chill cut out dough, on baking sheets, in freezer for 10 minutes.

Remove baking sheet from freezer, immediately place in oven and bake for 11 – 12 minutes.

Allow to cool on the baking sheet for 5 minutes before transferring to wire rack… Alternately, if the cookies spread (even with the chill time, it can happen) and you want to define the shape, allow the cookies to cool for 2 minutes. Then centre the cutter over each cookie and simply re-cut (saving those crispy scraps as Baker’s Booty). Let the cookies cool another couple of minutes before transferring them to a wire rack.

make the glaze:
Stir together the sugar, vanilla, and 4 teaspoons of the milk until smooth. Add more milk, as necessary, to achieve a glaze.

When cookies have completely cooled, glaze an edge and decorate with sprinkles.

 

Notes:
1. Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.
2. Many sprinkles contain confectioner’s glaze or shellac, making them not vegan friendly. Check ingredients.
3. My dough rolled out to be more like 1/3″ thick.
4. Be sure to use a sturdy metal cookie cutter, so it can cut through the chocolate chips.
– The glaze recipe makes enough to glaze a corner of each cookie. If you want to decorate the whole face of the cookies, double the recipe for the glaze.

 

http://www.themisfitbaker.com

 

ChocoChipCookieHearts2

 

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