Yesterday, my husband’s sister Lya (she’s a high-schooler now) told me she was secretly in love with a boy when she was in fifth grade. For Valentine’s Day, she was too shy to say anything so she gave him heart-shaped chocolate cookies and a sock monkey anonymously. The guy never knew it was from her. Now that she goes to an all-girl school, I told her we should find the boy and give him the same Valentine presents. She said: "No way!", plus she’s totally moved on from her first school crush. Ahh kids!
Of course, we still baked the cookies. I made a few changes by flavoring the chocolate cookie dough with raspberry extract and covered the top with raspberry chocolate. I used Hershey’s raspberry kisses, which are available in stores this Valentine season.
1. Info for Chocolate Raspberry Cookie Recipe (Heart-Shaped Cookies)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 44
- Calories: unavailable
2. Ingredients for Chocolate Raspberry Cookie Recipe (Heart-Shaped Cookies)
- 1 whole egg, at room temperature
- 1-½ cups light brown sugar
- 1 teaspoon pure vanilla extract
- 16 tablespoons unsalted butter, softened
- 1-½ cups unsweetened cocoa powder
- 2-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1-½ teaspoons cream of tartar
- ½ teaspoon salt
- 8 ounces Hershey’s raspberry Hugs
- 3 tablespoons chocolate luster sprinkles (see tips)
3. Directions:
- Preheat the oven to 400°F.
- In a bowl, combine flour, baking soda and cream of tartar. Set side.
- In a mixing bowl, beat the egg with ½ cup sugar for about 5-6 minutes. The texture will become thicker. Add vanilla extract.
- In another bowl, cream the butter with 1 cup sugar until it forms a uniform paste. Add cocoa powder and salt.
- Alternately add the flour mixture and butter to the egg mixture and blend and knead the dough with your fingers until the cookie dough comes together.
- Wrap and chill it in the freezer until firm; it will take at least 30 minutes to harden.
- Roll the dough about 1 inch thick. Using a heart-shaped cookie cutter, form 44 heart cookies.
- Place them on several (I used 4) non-stick baking sheets (or regular sheets lined with a silicone mat). Make sure they are spaced out so they won’t touch each other when they expand while baking.
- Bake for 10 minutes in the oven. Remove the cookies from the oven and let them cool completely to room temperature. They will harden and get firm as they cool.
- Make a "double boiler" (a pot filled with hot water, covered with a piece of cloth) and place a stainless steel bowl filled with the raspberry Hugs on top. Make sure the bowl circumference is larger than the pot, so there isn’t any splatter of water in the chocolate. Slowly melt, do not stir. Dip one side of the cookies ; you will see a swirl from the milk chocolate, raspberry and white chocolate. Decorate with the chocolate sprinkles.
- Let the chocolate coating harden.
- Bon appétit!