Chocolate Sweet Hearts
These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
- Total Time:
- Yield: Makes 42
Source: Everyday Food, January 2009
- 1 cup all-purpose flour, (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces bittersweet or semisweet chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 1/2 cup packed light-brown sugar
- 1 large egg
In a bowl, whisk together flour,
cocoa, baking soda, and salt. In
another bowl set over (not in) a
saucepan of simmering water,
place chocolate, butter, and brown
sugar; stir frequently until almost
completely melted. Remove from
heat, and stir until completely
melted; let cool slightly.
Add egg to chocolate mixture.
With a mixer on low, beat until well
blended. Gradually stir in flour
mixture (dough will form a ball).
Divide dough in half; roll out each
half on a sheet of parchment paper
to a 1/4-inch thickness. Transfer each
half (still on paper) to a baking sheet;
freeze until firm, about 20 minutes.
Preheat oven to 350 degrees. Working
with one half at a time, flip dough
onto a work surface; peel off paper.
Using a 2-inch heart-shaped cookie
cutter, cut out cookies; place, 1/2 inch
apart, on two baking sheets. Bake
until firm and fragrant, about 8 to 10
minutes. Transfer cookies to a
rack to cool.