Valentine Chocolate Dipped Cookies
These Valentine Chocolate Dipped Cookies, are a buttery cut out cookie that don’t spread when baked. The perfect special occasion cookie that can be formed for any special day! Dip them in chocolate and top them with sprinkles this makes them even more irresistible.
Cookies are a big deal in our house, so when they come out perfect like these sugar cookies you know you are going to make some people really really happy!
You know what I love about the holidays? (Any holiday for that matter) I get to bake. I love baking. And these Valentine Chocolate Dipped Cookies are right up my alley.
But sometimes I really have to hold myself back from not posting one sweet recipe after another. It doesn’t help that the Italian has a real sweet tooth (but no frosting please)!
When I hear “how come you haven’t baked anything in a while”? those words are music to my ears. So here’s to baking cookies!
Recipe Ingredients
- Butter – softened butter
- Sugar – granulated sugar
- Egg – a large whole room temperature egg
- Flour – all purpose flour with at least 11% protein
- Salt – If you use unsalted butter then add a bit more salt
- Vanilla – vanilla extract
Extras
- Chocolate – good quality semi sweet (dark) or milk chocolate
- Sprinkles
- Mini hearts
How to make Chocolate Dipped Cookies
In a small bowl whisk together the flour and salt.
In a food processor** cream together the butter and sugar just until mixed, add the egg, pulse a few times, add the vanilla and again pulse a few times. Add dry ingredients and mix just until dough starts to come together.
Remove the cookie dough from the bowl to a lightly floured flat surface and gently knead until combined (do not over knead). Wrap in plastic and refrigerate one hour.
Remove the dough from the fridge, roll it on a lightly floured flat surface with a lightly floured rolling pin to desired thickness, anywhere from 1/8-1/4 inch (3-5mm) I always cut on the thicker side because we (I) like thick cookies, cut out the cookies with your favorite cookie cutter.
You can also roll the dough between 2 pieces of parchment paper.
Place the cut out cookies on the prepared cookie sheets, and refrigerate while the oven is pre-heating for about 15-20 minutes.
Bake for approximately 10-15 minutes (depends on thickness), cookies should be pale but baked (I baked mine for 11 minutes). Leave them on the baking sheet to cool for 10 minutes then move to a cooling rack.
How to melt chocolate the easy way
Be sure to use good quality chocolate, must be chocolate that does not contain wax, which mean chocolate chips are not a good idea, unless they specify melting chocolate chips.
Make sure your bowl is very dry, as any drops of water will seize up the chocolate. In a deep bowl over a pot of boiling water (make sure the water does not touch the bottom of the dish). Add 1/2 of the chopped chocolate that you are using.
Heat until temperature reaches 122 F (50C), remove the bowl from the heat and add the remaining chopped chocolate, stir continuously until temperature reaches 89F (32C).
Your chocolate is now ready to use.
Let the cookies cool completely before spreading with chocolate, I always find it easier to first drizzle some chocolate on the cookie with a spoon then spread the chocolate to cover with the back of the spoon instead of dipping, add sprinkles if desired. Let the chocolate set for about 15 minutes before serving.
I love checking out some amazing Dessert and Sweet blogs. One of my favourites is a woman by the name of Marian who blogs at Sweetopia. In fact these Valentine Chocolate Dipped Cookies were based on her Chocolate Sugar Cookies.
What if I don’t have a food processor?
This cookie dough can also be made with a stand mixer, using the paddle attachment but don’t over beat and follow the directions for the food processor.
You can also make this cookie recipe by hand, using a large bowl, mix the ingredients together with a fork until almost combined, then move to a flat surface and gently knead to form a soft dough. Again do not over work the dough.
Tips for making the best cookies that don’t spread
- Make sure your flour has at least 11% protein.
- Whisk dry ingredients together.
- Cream butter and sugar in a food processor, add egg and pulse.
- Add the dry ingredients and pulse a couple of times just until dough starts to come together.
- Knead gently until dough comes together.
- Chill the cookie dough for one hour.
- Cut out cookies and refrigerate for 15-20 minutes.
- Bake, cookies should be pale in colour but baked.
- Let cool completely before decorating.
Can the dough be made ahead of time?
The dough can be made and stored wrapped well in plastic wrap in the refrigerator. It will keep for up to three days in the fridge.
How to store the cookies
The cookies should be stored in an airtight container, with parchment paper between the layers, and stored in the refrigerator. They should last from 5-7 days in the fridge.
How to freeze the chocolate dipped cookies
If you know you are going to be serving the cookies all at once then I would freeze them before dipping them in chocolate. Place the completely cooled cookies in a freezer safe container or bag. They will keep for up 2 months in the freezer.
If you freeze after dipping then freeze them in a freezer container with parchment paper between the layers.
These Valentine Chocolate Dipped Heart Cookies are the perfect cookies to make with your kids or grandkids and they don’t spread. They can help with the cutting out and the decorating. And of course the eating. Enjoy!
More Delicious Cut-out Cookies
- Brown Sugar Cut-out Cookies
- Lemon Sugar Cookies
- Italian Almond Cookies
- Chocolate Valentine Cookies
- Carnival Sprinkle Cookies
Valentine Chocolate Dipped Heart Cookies
Ingredients
FOR THE COOKIE DOUGH
- ½ cup + 1 tablespoon butter (125 grams total)
- ½ cup sugar
- 1 medium egg
- 1⅓ cup all purpose flour (at least 11% protein)
- 1 pinch salt*
- ½ teaspoon vanilla extract
*If using unsalted butter then add ¼ teaspoon of salt.
EXTRAS
- 5 ounces good quality chocolate (semi sweet or milk chocolate)
- 2-3 tablespoons sprinkles
- 1 tablespoon mini hearts
**Be sure to use good quality chocolate, must be chocolate that does not contain wax, which mean chocolate chips are not a good idea, unless they specify melting chocolate chips.
Instructions
MAKING THE COOKIE DOUGH
- In a small bowl whisk together the flour and salt.
- In a food processor cream together the butter and sugar until just mixed add the egg, pulse a few times, add the vanilla and again pulse a few times. Add the dry ingredients and mix just until dough starts to come together. Move to a lightly floured flat surface and gently knead until combined (do not over knead). Wrap in plastic wrap and refrigerate for one hour.
- Remove the dough from the fridge, roll it on a lightly floured flat surface with a lightly floured rolling pin to desired thickness, anywhere from 1/8-1/4 inch (3-5mm) I always cut on the thicker side because we (I) like thick cookies, cut out the cookies with your favorite cookie cutter.
- You can also roll the dough between 2 pieces of parchment paper if you prefer.
- Place the cut out cookies on parchment paper lined cookie sheets, about 1 inch apart, refrigerate for approximately 15-20 minutes while the oven is pre-heating.
- Pre-heat oven to 350F (180C).
- Bake for approximately 10-15 minutes (depending on the thickness), cookies should be pale but baked (I baked mine for 11 minutes). Leave them on the baking sheet to cool for 10 minutes then move to a cooling rack.
MELTING THE CHOCOLATE
- Make sure your bowl is very dry, as any drops of water will seize up the chocolate. In a deep bowl over a pot of boiling water (make sure the water does not touch the bottom of the dish). Add 1/2 of the chopped chocolate that you are using.
- Heat until temperature reaches 122 F (50C), remove the bowl from the heat and add the remaining chopped chocolate, stir continuously until temperature reaches 89F (32C). Your chocolate is now ready to use.
DIPPING THE COOKIES
- Let the cookies cool completely before spreading with chocolate, I always find it easier to first drizzle some chocolate on the cookie with a spoon then spread the chocolate to cover with the back of the spoon instead of dipping, add sprinkles if desired. Let the chocolate set for about 15 minutes before serving.
Notes
Nutrition
Updated from January 30, 2018.
Will the dough keep in the fridge for a few days before baking?
Thanks.
Hi Lo, yes the dough will last up to 3 days in the fridge. Hope you like them. Take care!
Right after I posted my comment, I saw where you wrote that the dough will keep 3 days in the fridge.
My food processor broke so I just used a hand held mixer and the cookies still came out delicious!
Thanks, Lo
Hi Lo, thanks I decided to update the post. Sorry about your food processor, glad it worked with the beaters. Take care and have a great weekend!
These are so pretty! Where did you get the sprinkles? The colors are gorgeous. Making them this week!
Hi Sarah, I got the sprinkles here in Italy, at my local supermarket. Check out Amazon they have a ton. Let me know how you like them, send me a photo. Have a great day.
These all look so pretty…perfect for sharing.
Hi Gloria, thanks have a great weekend.
How well does the chocolate set-up if you don’t temper it?
Hi Rachel, I have never tempered chocolate and never had a problem, maybe it is the chocolate here. But I will add that to the recipe. Thanks. Have a great weekend.
I love a good sugar cookie and these are so pretty!
Hi Joanie, thanks.
these would be so much fun to make with my daughter!
I Nicole, I think so too. 🙂
SO pretty all decked out for Valentine’s Day!
Hi Liz, thanks, cute and easy.
So cute and I bet so delicious too! My boys would love these cookies!
Hi Christie, thank you I think your boys would love them too, my daughter ate them right up.
Oh, yum yum! These are so cute too! I have a sweet tooth too.. I agree though, no frosting!
Hi Angelina, I agree, chocolate dipped are the best.