Chocolate Heart Cookies

As other have said, these cookies were kind of bland and crumbly when dipping was attempted. But they are so beautiful and once you add the chocolate they don't taste half bad.

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I tried this recipe for my daughter's daycare class for Valentine's day this year. They turned out well but you definately need the chocolate dipping for an even flavor. I will definately make them again and try this time to be more artistic! :)

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I reviewed this cookie on Feb 7th and I would like to have deleted that review but cannot figure out how to. These cookies are fabulous! I made them exactly as written and they turned out wonderfully. They are a bit of work. It's a three step process: The baking, the white chocolate then the semi-sweet chocolate, but so worth the time. These cookies turned out wonderfully. They look fabulous and they taste great! I did not find dipping them in the white chocolate to be difficult. You really just have to take your time. They look amazingly alot like the original photo! I will be definitely be making these again!

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I really liked the cookies! I did tweek it a little. I did not use the 1/4 cup baking cocoa or the 2 tablespoons shortening, divided.
Basically, I made the standard cut out dough, which I had no problem rolling and cutting, it was perfect! I did find that the dipping of the sides of the cookie into white chocolate was slightly difficult. So I used a knife and spread the melted white chocolate across the cookie, each one having a different design. Then I used an icing bag and melted some milk chocolate chips in the microwave. Using a #5 tip, I drizzled the chocolate across the cookies as desired. I then used peppermint flavored sprinkles on some of the cookies!! They were a hit!!

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These were beautiful presentation-wise, but for me, very disappointing taste-wise. They were crumbly and very hard to dip. I found it impossible to dip each edge the way the instructions say without them falling apart. I ended up just icing the entire cookie with the white chocolate, then drizzling with the brown chocolate. I didn't like the flavor of the cookie, it was a little bitter, and also not very moist. I thought it was odd that the recipe had no eggs. Like I said, they looked beautiful, but they didn't taste good enough for me to make them again.

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I made these for a bridal shower and I wasn't very impressed. However, the bride loved them. I must admit they looked beautiful, when they didn't fall apart. We made three batches of them and followed the recipe exactly. All three batches turned out the same. We did have to bake a little longer than the eight minutes. The actual cookies seemed bland to me until you put the chocolate on them. They had a bit of a flour taste to them. I should have read the reviews and rolled them out in powdered sugar. I think that would have helped.

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I made 2 batches of these several days apart. The first batch turned crumbly and lost several cookies through breakage. The ones that survived turned out so gourmet-ish that I decided to try a second batch. I left the butter out several hours allowing it to become room temperature...this seemed to make a big difference. The dough was very pliable. I used powdered sugar instead of flour to dust the counter/table and rolling pin...that worked well, the powdered sugar "melts" during the baking and doesn't leave the white residue that flour does. Our B&B guests enjoyed them!

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Rachel, These were wonderful! I always like to make cut-out cookies for Valentine's Day and made my coconut sugar cookies for 30 years, but saw this picture of your Chocolate Heart Cookies and wanted to try them. This dough is the easiest to whip up! I have the rubberbands that you put on rolling pins for the exact thickness, which I used here and I got 30 cookies using about a 2" cutter from the 1/4" thickness. I did use more than a 'light dusting' of flour, however, because the dough was sticking to the countertop. I baked mine for 10 minutes, cooled on the pan for only 2 minutes, then put them on a wire rack. When cool, I dipped them in white almond bark and drizzled with milk chocolate, then put tiny pink, white and red nonpariel sprinkles on them before the drizzle dried. They were all gone in one day! My family loved them! Thanks, so much for a fun, easy recipe!

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it does help if you roll the cookie dough with your hands few times before you roll it flat and cut with the cookie cutter. also bake it more than 8 mins helped. these cookies need to be kept in the refrigerator....especially after you dipped them with chocolate.

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Terrific cookies. I had crumbly cookies with the first batch but looked around and realized I had not added all of the flour. Subsequent batches are fantastic. My cookie cutter was broken so I rolled them into a ball, tapped it flat and baked for 13 minutes. We are having a humid day and that may make a difference in the time.

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This dough was nice to work with. I didn't have any chocolate on hand so I warmed some icing and dipped using that. Yummo!

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The cookies were dry and fell apart easily, I think the batter was missing an egg.

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Other cooks thought this dough was too dry and I thought so too at first. However, it ISN'T! It is more like a shortbread dough, very buttery, making delicious cookies. I recommend if you find the dough too crumbly to take it out of the bowl and really work it with your hands before you roll it... I found that really helped to hold it together. Also even though another chef found refrigerating the dough to be useful, I thought the opposite was the case. The cold dough was too hard to roll and it needed to be warmed up (working it with the hands) to roll well. Great, EASY recipe!

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While I think the concept is darling, I think there is a key ingredient, i.e. egg or something else to "bind" it all together. As it stands the flour and cocoa are only moistened by the butter and slightly flavored by the sugar and vanilla, which leaves it a bit dry and crumbly. I am going to try this again with an egg and then I'll report back if it made a difference on the falling apart. Unless someone else knows a secret, you cannot make these above a bite size portion and not have them fall apart, there's nothing to hold it together.

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I made these today with my kids and they are so yummy! But, mine kept falling apart. I think the first batch I made was rolled out too thin. It helped making them a bit thicker. Anyone know why they were falling apart or what I can do to keep them together?! Other than that, they are BEAUTIFUL and tasty!

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I don't know what happened but these were terrible for me. They tasted aweful. I probably did something wrong so I will try again.

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I love these cookies! My 7 yr old daughter and I made these today. They were so easy and delicious. I added a 1/2 t. of almond extract just because my family likes the flavor. My DD took some of the dough and made little mini hearts (1 inch) and decorated them with some of the white chips before baking. They make addictive little cookie bites ! Next time I will double the recipe!

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amazing recipe! I was skeptical at first, as was DH. But finished product is wonderful! I used chocolate almond bark instead of the white chocolate chips, and teh drizzled with pink melting candy. Beautiful, easy, tasty... Perfect for Valentines Day! I did find that cooking 10 min instead of 8 stopped the cookies from breaking when dipping them. Thanks for posting Rachel55!

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Easy cookies to make in a relative short period of time. I used 1/2 cup of butter and 6 generous ounces of cream cheese instead of all butter....I only dipped a generous half of the cookie in chocolate, drizzled the white. Cookies were gone in an evening....

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This recipe was super easy to make and tasted awesome! I gave one to each of my employees in their goodie bags and they loved them! The only thing that really made them good was I keep them in the freezer and eat them straight out of there! They are so tasty and choc-o-filled!

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