Valentine’s Day Chocolate Chip Cookie Hearts, dipped in white chocolate and dressed up in festive Valentine’s Day sprinkles!
Nothing says Valentine’s Day quite like an overload of chocolate. At least that’s how I like to celebrate my Valentine’s Day. Elbow deep in chocolate truffles and so sick by the end of the night that I don’t want chocolate again for another week. Just me? …oh.
I’m pretty low maintenance when it comes to Valentine’s Day. Last year I asked for just chocolate and I got chocolate for dessert and pizza for dinner. The man sure does know his way to my heart. We’ve been dating for almost 4 years, (wait, how did that happen?!) so it doesn’t take a lot of thinking to know what will impress our valentine. I’ll probably be making him some Valentine’s Day waffles and something fun for dessert and dinner. We’ll most likely cap off date night watching a movie on the couch – and I’m perfectly okay with that.
But back to these Valentine’s Day chocolate chip cookie hearts! I had high hopes for these suckers. I painstakingly pressed 1.5 cookie dough balls into heart shaped cookie cutters (from the Wilton set that has about a bazillion in it) and even used plastic wrap to keep my fingers from getting all messy while I was shooting the photos.
Long story short, these cute little cookie dough hearts morphed into sad little cookie heart blobs in the oven. Before I was able to troubleshoot this cookie catastrophe, this post could have been alternatively titled “Mighty Morphin’ Cookie Heart Blobs”. Yep, I went there.
Heart cookie cutters to the rescue! I pushed them into a fresh-out-of-the-oven cookie (blob) into a presentable heart shape.
Fear not, internet world. I made the mistake of thinking a cookie that usually spreads out wouldn’t spread because I asked it nicely not to. Therefore, I wouldn’t recommend this silly method. I’d say cook these as individual circle cookies and then cut into individual heart shapes. Or, cook the dough as one giant cookie and then cut from there. I’m all for a giant cookie – all the extra scraps would be perfect for
a milkshake my face.
Dip these lovely little cookies into white chocolate (I used Ghirardelli white chocolate melting wafers) and top them off with festive Valentine’s Day sprinkles.
As always, make sure not to overheat the melting chocolate in the microwave, as the chocolate will seize and turn into an unusable chocolate lump…not that I would know. Leave a few minutes for the chocolate to set and then pass these off to your special valentine! I’m sure they’ll be quite pleased with this treat.
What will you be baking up this Valentine’s Day?
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter softened, 1 stick
- ¼ cup Greek yogurt
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips 12-oz. pkg.
- 3/4 cup white chocolate melting wafers
- holiday sprinkles for garnish
Preheat oven to 350° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, Greek yogurt and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.
Chill dough for at least 30 minutes, or longer if possible.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 10 to 12 minutes or until golden brown.
Using heart shaped cookie cutter, cut out individual heart shapes. Larger hearts will yield fewer cookies, smaller hearts will yield more cookies.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
In 30 second intervals, microwave white chocolate melting wafers in a tall microwavable dish. (Be sure to not overheat, as chocolate will seize and become unusable.)
Dip half of heart cookie into white chocolate, cover with sprinkles if desired.
Allow chocolate on cookies to set before serving.
This cookie recipe was adapted from my healthier greek yogurt chocolate chip cookies recipe.