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!

Valentine's Day Red Velvet Cake

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. 

Valentine's Day Red Velvet Cake

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.

Valentine's Day is all about chocolate and hearts, so we've created a recipe for delicious and easy to make rolled chocolate heart cookies and red velvet cupcakes. Get the recipe on BlahnikBaker.com

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.

Valentine's Day is all about chocolate and hearts, so we've created a recipe for delicious and easy to make rolled chocolate heart cookies. Get the recipe on BlahnikBaker.com
As I decorated these Valentine’s Day heart cookies with my friend Amanda, I had a great time playing with pinks and reds. They look much better than the Christmas cookie attempt from two months ago. I was very happy with the display that I ended up with for Mr J.

I hope you enjoy these Valentine’s Day chocolate heart cookies!

Valentine's Day Chocolate Heart Cookies
 
Adapted from Glorious Treats
Author:
Recipe type: Dessert
Cuisine: Cookies
INGREDIENTS
  • 1 cup butter
  • ⅔ cup granulated sugar
  • ½ cup brown sugar
  • 1 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
  • ½ cup cocoa powder
  • 3 cups all purpose flour
  • ½ teaspoons baking soda
  • ¼ teaspoon salt
DIRECTIONS
  1. Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt. Set aside.
  2. With an electric mixer cream together the butter, granulated sugar and brown sugar until fully incorporated and fluffy.
  3. Beat in egg, coffee or liqueur, and vanilla.
  4. 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).
  5. Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).
  6. 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).
  7. Cut out desired shapes with cookie cutters and place on a baking sheet.
  8. Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).
  9. Bake cookies for 7-10 minutes (depending on size) in a 350*F oven.
  10. Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.
  11. Decorate as desired.

 

Happy Valentine’s Day everyone!
Valentine's Day {Baking Anniversary}