Chocolate Sweet Hearts

Prep Time:
25 mins
Total Time:
55 mins

These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.


  • 1 cup all-purpose flour, (spooned and leveled)

  • ¼ cup unsweetened cocoa powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 4 ounces bittersweet or semisweet chocolate, chopped

  • 4 tablespoons (½ stick) unsalted butter, cut into pieces

  • ½ cup packed light-brown sugar

  • 1 large egg


  1. In a bowl, whisk together flour,cocoa, baking soda, and salt. Inanother bowl set over (not in) asaucepan of simmering water,place chocolate, butter, and brownsugar; stir frequently until almostcompletely melted. Remove fromheat, and stir until completelymelted; let cool slightly.

  2. Add egg to chocolate mixture.With a mixer on low, beat until wellblended. Gradually stir in flourmixture (dough will form a ball).

  3. Divide dough in half; roll out eachhalf on a sheet of parchment paperto a 1/4-inch thickness. Transfer eachhalf (still on paper) to a baking sheet;freeze until firm, about 20 minutes.

  4. Preheat oven to 350 degrees. Workingwith one half at a time, flip doughonto a work surface; peel off paper.Using a 2-inch heart-shaped cookiecutter, cut out cookies; place, 1/2 inchapart, on 2 baking sheets. Bakeuntil firm and fragrant, about 8 to 10minutes. Transfer cookies to arack to cool.

Cook's Notes

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.

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