Chocolate Sweet Hearts

84 Ratings
  • 5 26
  • 4 26
  • 3 21
  • 2 10
  • 1 1

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/February 2009

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Recipe Summary

prep:
25 mins
total:
55 mins
Yield:
Makes 42
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Ingredients

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.

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  • 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.

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Reviews (24)

84 Ratings
  • 5 26
  • 4 26
  • 3 21
  • 2 10
  • 1 1
Martha Stewart Member
02/15/2020
I had a lot of fun making these! I’m a beginner baker and these came out perfect! Thank you for the simple instructions.
Martha Stewart Member
02/15/2020
I had a lot of fun making these! I’m a beginner baker and these came out perfect! Thank you for the simple instructions.
Martha Stewart Member
11/13/2012
I made these cookies as a take home for a wedding shower- I used miniature dove and heart cookie cutters to make mini cookies- they turned out great and they looked really cute. The freezing of the dough is a must for this recipe. Also if you are using a stand mixer, this dough is very tough and can be hard on the mixer, so adjust your speed accordingly. I also like to make miniature's of this cookie using various animal shaped cutters and pack them as a lunch snack!
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Martha Stewart Member
07/24/2012
the dough does get quite sticky..but once i put it in the freezer it was perfect to roll and cut out the cookies....i placed it between parchment paper and rolled it..was easier.
Martha Stewart Member
07/24/2012
The cookies turned out super! i got about 45 of them ......though i couldnt really melt the sugar completely but i guess thats the way it should be for cookies....the end product..Awesome!thanks for this recipe!
Martha Stewart Member
07/24/2012
Hi..these cookies sure look yummy..i am just trying them...i would like to know....about chocolate, sugar and butter...i have been stirring it for a long time over a sauce pan and the sugar isnt dissolving fully...what should i do? thanks.
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Martha Stewart Member
02/23/2011
(contin.) I also didn't use any flour or cocoa to roll out the dough. Probably because I left out the 4 TBSP butter. My cooking cutter was smaller, and I baked for 5 mins. They turned out soft, moist, and super chocolaty!
Martha Stewart Member
02/14/2011
These are so delicious! I didn't have solid chocolate, so I used the substitute on the back of the cocoa box for semi-sweet chocolate. I also can't remember if I added the extra 4 TBS of butter....oh well, they are so rich and delicious and were much easier than I expected. I didn't use parchment because I don't use disposable products for cooking. I rolled the dough right on the sheet pan, chilled in the fridge (wouldn't fit in the freezer)
Martha Stewart Member
02/09/2011
I only got 25 cookies w/ a cookie cutter measuring 2-1/2" high by 3" across. Any smaller and they would have qualified for 100 calories snacks. Baked 'em for 8 minutes and they turned out A-W-E-S-O-M-E !
Martha Stewart Member
02/08/2011
Ladies, FREEZE not REFRIGERATE......is it so hard to follow plain and simple instructions. I see too often in various cookie recipes comments that some do not follow basic directions to begin with and then complain about the results or ingredients amounts. Many aeem to be experienced bakers/ cooks and not in the kitchen for the first time. Common sense is a basic rule. mykele
Martha Stewart Member
02/06/2011
If you don't have room in your freezer then don't make these cookies. It's really about making something yummy with your family. Someone commented that she said to cut the cookies out 1/2" apart but she said to place them 1/2" apart on the cookie sheet to bake. Lighten up and enjoy! If the recipes here freak you out then don't look.
Martha Stewart Member
02/06/2011
Everyone should relax if they wont fit in your freezer than dont make them. Also, someone commented that she said to cut them out 1/2" apart but she tells you to place them 1/2" apart on the cookie sheet to bake them. We should have fun and bake with your family. If the recipes on this page freak you out then dont look at it or make them. These cookies are amazing!
Martha Stewart Member
12/19/2010
I just made these lovely cookies. ;) They turned out great,but I must admit I overbaked them a bit,I baked them about 12 mins,cause I didn't think they were baked enough. But they turned out just fine,a bit harder but still good. :) I also added some sugar cookies icing and they looked pretty cute. :) These were my first baked cookies ever. :D
Martha Stewart Member
02/23/2010
These are good little cookies :) I rolled them out and left them in the fridge over night and then cut. True the reused scrap cookies aren't as pretty but who cares...they taste just as good. I didn't think these lacked sweetness.
Martha Stewart Member
02/17/2009
gerharti- if you remove the excess dough from around the cutouts, it would be more convenient than cutting and transferring, however, making your cuts 1/2" apart wastes a lot of the dough. Cookies look prettier when you first roll out the dough, so try to get as many cookies as possible out of the rolled out dough, so you have fewer scraps to reroll. When you take away the excess as you had suggested, simply rearrange the cookies to be 1/2" apart.
Martha Stewart Member
02/16/2009
Piping on a smaller heart of frosting might add to the sweetness.
Martha Stewart Member
02/16/2009
I wonder if it would work to roll out and cut the cookies on the parchment paper and remove the "outsides" from around the cookies and place the parchment paper straight onto the cookie sheet to bake. Easier than transferring from paper to pan. Be sure to make your cuts 1/2" apart.
Martha Stewart Member
02/12/2009
Although it was inconveinet to rearrange the freezer, I thought the cookies came out nice. My husband thought they could be sweeter, but I though they were just right.
Martha Stewart Member
02/12/2009
I will make this cookie for Easter using a bunny cutter and dust with conf. sugar. Baker from Fl.
Martha Stewart Member
02/12/2009
I totally agree. No real families have freezer room like that.
Martha Stewart Member
02/11/2009
After using a third generation heirloom cutout recipe, I won't even try this recipe because of step 3. Who wants to play chinese checkers in the refrigerator trying to make a cookie sheet fit in just to chill the dough. Cookie baking should be fun!
Martha Stewart Member
02/11/2009
Okay, kids, this is not rocket science. You can put the dough on any flat surface. If the dough is stiff...cover with waxpaper and lay on a cutting board or cardboard. It's just so the dough gets firm enough to use the cutters on.
Martha Stewart Member
02/11/2009
dogchow-- Use a pizza pan instead, it will work just as well. It will not fit as many cookies, but should fit in your fridge.
Martha Stewart Member
02/11/2009
what if baking tray doesn't fit in the referigerator?
Martha Stewart Member
02/11/2009
They are delicious and so super cute! Deffinitely follow the tip to use parchment paper to roll them out because the dough is sticky and don't roll them out too thin! I froze the dough for about 10 mins which worked just fine. I put vday sprinkles on mine! so cute!
Martha Stewart Member
02/10/2009
I made this dough, has anybody tried these cookies? i will bake them tonight hope they taste good I am putting the royal icing on some and maybe stamping them with valentine stamps
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