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.
Everyday Food, January 2009
- Prep Time 25 minutes
- Total Time 55 minutes plus cooling
- Yield Makes 42
- 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.
To roll out the dough without using flour (which would mar its color), cover your work surface with parchment paper. Once the dough is frozen, you can peel off the paper and cut the cookies directly on the work surface.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.