Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Sweet Hearts 3.8 (83) 22 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 55 mins Yield: 42 These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly. Ingredients 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 Directions 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. Add egg to chocolate mixture.With a mixer on low, beat until wellblended. Gradually stir in flourmixture (dough will form a ball). 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. 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. Rate it Print