Chocolate Valentine Cookies
These Chocolate Valentine Cookies are an easy to make cut out cookie recipe. Make them any shape you want. They are even perfect for Valentine’s Day. Add a few chocolate chips and make them double chocolate!
So here I am celebrating Valentine’s Day with Chocolate Valentine Cookies. There’s nothing like something sweet from a Puff Pastry Heart Cake to delicious pastry cream filled Tarts to a must try Tiramisu for Two!
Recipe Ingredients
- Flour – all purpose flour, with at least 11% protein
- Baking powder
- Baking soda
- Salt – if you use unsalted butter then add a bit more salt
- Butter – softened butter
- Sugar – granulated sugar
- Vanilla – vanilla extra
- Egg – large egg room temperature
- Chocolate – semi sweet chocolate, melted
- Milk – 2% or whole milk
How to make Chocolate Valentine Cookies
In a medium bowl whisk together the dry ingredients. In the bowl of the mixer cream butter and sugar. Continue to beat and add in the melted chocolate, egg and vanilla.
Alternately add the whisked flour mixture and milk until combined. Move the dough to a piece of plastic wrap, wrap the dough and chill.
Divide the dough into two pieces, roll out one piece, the other piece refrigerate. If making the sandwich cookies then roll the dough about 1/8 inch thick. Bake
If making single cookies then roll the dough a little thicker about 1/4 inch thick. Bake.
Let the cookies cool for a minute or two on the cookie sheet then move to a wire rack. Drizzle or dip in chocolate if desired or fill with your favourite filling if making sandwich cookies.
How To Keep Cookies From Spreading
To keep the cookies from spreading it is best to use a higher protein flour with at least 11% protein or higher. And don’t forget to chill the dough for at least one hour and again the cut out cookies before baking. These should all help produce the perfect no spread cookies.
Can I Make The Cookie Dough In Advance?
Yes you can, cookie dough will keep in the fridge for up to three days, be sure to wrap well in plastic wrap or place in an airtight container. You can also freeze it in a freezer bag or container for up to two months.
How to store the them
It’s best to store the baked cookies in an airtight container (sandwich cookies should be separated from single ones). They will keep for one – two days at room temperature or in the fridge for up to five days.
If you wish to freeze them, then place in a freezer safe container or bag. The sandwich cookie should be separated with parchment paper between the layers. They will keep for up to three months. If filled they will last up to one month in the freezer.
Thaw the frozen cookies overnight in the fridge then bring them to room temperature before serving. An hour at room temperature should be enough.
More Delicious Valentine Day Recipes
- Classic Tiramisu for Two
- Chocolate Panna Cotta with a Strawberry Topping
- Meringue Kisses
- Soft Cut-Out Honey Cookies
So if you are looking for an easy Chocolate cut out cookie perfect for Valentine’s Day then I hope you give these Chocolate Valentine Cookies a try and let me know what you think! Enjoy.
Chocolate Valentine Cookies
Ingredients
- 1¾ cups all purpose flour (with at least 11% protein)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt*
- ½ cup butter (softened)
- 1 cup granulated sugar
- ½ teaspoon vanilla
- 1 large egg (room temperature)**
- 2 squares semi sweet dark chocolate (2 ounces /melted & cooled)
- 3 tablespoons milk (I used 2% / room temperature)**
*If using unsalted butter then add 1/4 teaspoon salt.
**Remove from the fridge 30-45 minutes before using.
EXTRAS
- 1/4 cup strawberry jam (or choice/more or less)
- 1/4 cup Nutella (more or less)
Instructions
- In a medium bowl whisk together the dry ingredients. In the bowl of the mixer cream butter and sugar, about 3 mintues. Continue to beat and add in the melted chocolate, egg and vanilla.
- Then alternately add the whisked flour mixture and milk until combined. Move the dough (the dough will be quite soft and stick, but it will firm up when chilled) to a piece of plastic wrap, wrap the dough and chill for at least 2-3 hours or even over night.
- Divide the dough into two pieces, roll out one piece, the other piece keep refrigerate. If making the sandwich cookies then roll the dough about 1/8 inch thick. Use your favourite cookie cutter and half the cookies make a small cut out in the middle. Place cutouts on a parchment paper lined cookie sheet. Bake for approximately 10 minutes.
- If making single cookies then roll the dough a little thicker about 1/4 inch thick. Place on parchment paper lined cookie sheets and bake for approximately 12 minutes.
- Pre-heat oven to 350F (180C). While the oven is heating place the cut out cookies (cookie sheets in the fridge to chill again).
- Let the cookies cool for a minute or two on the cookie sheet then move to a wire rack. Drizzle or dip in chocolate of fill with desired filling if making sandwich cookies, if desired.
Notes
Nutrition
The Taste Creations Blog Hop happens on the 1st Monday of every month. Each month, myself and 3 other bloggers challenge ourselves to make something with a chosen ingredient. I hope you will check out their delicious recipes too. And have a great week everyone!
- Terri at Our Good Life – Cherry Sugar Cookies with White Chocolate Glaze
- Lauren at Mom Home Guide – Pretty Heart Rice Krispie Treats
- Nikki at Tikkido – Conversation Heart Sugar Cookies
Delicious! But know that the cookies DO spread, even if the dough is chilled. Leave plenty of room around each cookie so as to achieve a pretty shape 🙂 <3
Hi T, it could be your flour, try using a higher protein flour. Glad you liked them though! Take care.
I can’t print the recipes ,can you help me ? thank
Alida, I just printed it, so I think it may be your printer. Sorry about that.
Oh my goodness, I don’t know which filling sounds more delicious! I’ll just have to try both. 😉
Hi Nikki, thanks, and yes they are both good. Let me know how it goes.