Double Chocolate Shortbread Heart Cookies

Ahhh, the month of love is here… Come next week, and there will be a whole lot of hearts and reds and pinks showing everywhere.  I am not too big on Valentine’s day, but hey, any excuses for dinner dates or baking desserts and I am sold!

Since Valentine’s day is on a weekday, I know I may not be able to bake anything extravagant. I decided to utilise the weekend before and make something ahead and store until then the V-day. Cookies to the rescue of course!

And yea, it wouldn’t hurt if they were heart shaped and a little red or pink here and there 😉 And they had to have chocolate- yes, going all out!

If you are looking for something easy and with readily available ingredients, these chocolate shortbread cookies are perfect! They taste delicious as is but once they are dipped in some melted chocolate, they are even better! Add some sprinkles for fun, or not.. I am sure you will enjoy these!

I used this heart cookie cutter. If you don’t want to use a cookie cutter, you can try my Eggless Custard Cookies or Eggless Lemon Crinkle Cookies.

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Just look at these pretty little things…Chocolate can sure melt hearts!

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Double Chocolate Shortbread Heart Cookies
 
Prep time
Bake time
Total time
 
Easy, 4-ingredient recipe that gives you an intense chocolate shortbread, dipped in some more melted chocolate!
Author:
Serves: 2 dozen medium cookies
Ingredients
  • 1 cup all-purpose flour
  • 5 tbsp Dutch processed cocoa powder
  • ½ cup granulated sugar
  • ½ cup salted butter, at room temperature
  • 150-200 gms chocolate, for dipping
  • Sprinkles
Instructions
  1. In a medium bowl cream together the butter and sugar until light and fluffy. Add the vanilla extract. Sift in the flour and cocoa and mix until combined. Make a dough and wrap it in cling wrap and chill for 10 minutes.
  2. Preheat oven to 180 degrees C.
  3. Roll the dough between two sheets of parchment paper, about ¼-inch thick.
  4. Cut out cookies with a heart shaped cookie cutter. Arrange the cookies, on a parchment lined baking tray.
  5. Bake the cookies for 15 minutes. Let the cookies cool on the tray for two minutes and then transfer to a wire rack to cool completely.
  6. When the cookies are completely cooled, dip them into melted chocolate. I used dark chocolate, but you can use ilk or even white chocolate. Put some sprinkles on top of the chocolate before it dries up. Place the dipped cookies on parchment paper until the chocolate sets.

 


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