Wednesday, February 1, 2012

Chocolate Cookies with hearts

I love these chocolate cookies so much I had to make a Valentine's version.
Recipe:  3/4 c butter
1 1/2 c dark brown sugar
2 c chocolate chips
2 T water
2 eggs
1 1/4 t baking soda
2 1/2 c flour or 3 c flour (at high altitude)
350F for 8 minutes ONLY
 Melt butter, brown sugar, chocolate chips and water in a sauce pan.  Cool for 10 min.  Add eggs, baking soda, flour and combine.  Chill dough one hour.  Roll into walnut sized balls.  Bake 350F for 8 minutes.
As soon as you remove the cookies to a cooling rack, press a candy melt in the center of the cookie.  The dull finish of the candy melt will turn shiny as it melts.  When fully melted, place your decoration in the center.
We used red/purple/pink Gobstopper Heart Breakers, heart sprinkles, circle sprinkles, sugar pearls, pink/red jimmies:
 Let the candy melt fully set (about 30min) and store in an airtight container.  Bake ahead and freeze for later use...such as classroom Valentine's parties.
This might be weird, but what I love the most about these cookies (as well as the chocolate mint version here) is that I can feel the sugar grit texture as I chew.  They stay soft and chewy.
It doesn't help that they are small enough to make portion control pretty much impossible.

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