HEART-SHAPED CHOCOLATE CHIP COOKIE
This heart-shaped chocolate chip cookie makes a sweet treat for your special someone.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes one 12 1/2-inch tart
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Butter a 12 1/2-inch heart-shaped cake pan. Dust the bottom and sides with flour; tap to remove any excess. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl using a wooden spoon, combine the butter, both sugars, and vanilla; beat until fluffy, about 5 minutes. Add the egg, and mix until combined. Add the reserved dry ingredients and mix until just combined. Stir in the chocolate chips.
- Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake until light golden brown, about 25 minutes. Transfer to wire rack to cool, about 10 minutes. Invert pan to release cookie and return to wire rack to cool completely, top side up. Allow to cool completely before decorating.
- Transfer ganache to a medium pastry bag fitted with an Ateco plain #7 tip. Pipe desired decoration onto cookie.
CHOCOLATE HEART COOKIES
I found this last year in the "Taste of Home" magazine. They were an instant hit and left everyone craving more. Excellent for Valentines especially, but they are good any time of the year. I dip them in the milk chocolate and drizzle white - though the recipe calls for it the other way, you can chose to reverse the amounts between white and milk chocolate chips according to your taste.
Provided by Rachel55
Categories Dessert
Time 40m
Yield 12-24 Cookies
Number Of Ingredients 8
Steps:
- In a small mixing bowl, cream butter and sugar.
- Beat in vanilla.
- Combine the flour and cocoa; gradually add to creamed mixture.
- On a lightly floured surface roll the dough to 1/4-inch thickness.
- Cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet.
- Bake at 350°F for 8-10 minutes.
- Remove to wire racks to cool.
- In a microwave safe bowl, heat vanilla chips and 1 Tablespoon of shortening until melted, stirring frequently. Dip both sides of the cookie into melted mixture (so you make a V-shape from the point of the cookie out to the middle of both rounded tops).
- In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently.
- Drizzle over the cookies.
- Place on wire rack to dry.
CHOCOLATE CHIP HEART COOKIES
Heart-shaped chocolate chip cookies turn the classic dessert into a festive treat for Valentine's Day or anniversaries. Homemade heart-shaped cookies are made easy with Betty Crocker™ Chocolate Chip Cookie Mix and a 3-inch open heart-shaped cookie cutter. Make these heart cookies the next time you need a fast treat that looks so sweet.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 22
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls.
- Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet. Spray cookie cutter as needed with cooking spray.
- Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
HEART-SHAPED CHOCOLATE CHIP COOKIE CAKE
I make this every year for my husband for Valentine's Day. I got this recipe from the Food Network and Martha Stewart. 2003 Martha Stewart Living Omnimedia, Inc.
Provided by JenJenMarie
Categories Dessert
Time 55m
Yield 1 cookie cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Butter 12 inch heart shaped pan. Can also use a jelly roll pan. Dust the bottom and sides with flour; tap to remove any excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl using a wooden spoon, combine butter, both sugars, and vanilla, beat for 5 minutes or until fluffy. (I use my kitchenaid mixer for this). Add the egg and mix until combined. Add the reserved dry ingredients and mix until just combined. Stir in the chocolate chips. (I use either Ghiradelli or Guttiard. Sometimes I cut up chocolate bars and use instead of chips.).
- Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake about 25 minutes or until lightly golden brown. Transfer to wire rack to cool for about 10 minutes. Invert pan to release cookie and return to wire rack to cool completely, top side up. Allow to cool completely before decorating.
Nutrition Facts : Calories 512.6, Fat 28.5, SaturatedFat 17.4, Cholesterol 70, Sodium 315.4, Carbohydrate 64.9, Fiber 2.5, Sugar 43, Protein 4.7
CHOCOLATE HEART COOKIES
For a dramatic presentation, I dust dessert plates with cocoa powder and drizzle on a bit of melted raspberry fruit spread. I place a couple of these melt-in-your-mouth cookies in the center, along with some fresh rasberries, lemon zest and a sprig of mint. -TerryAnn Moore Vineland, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture and mix well. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool., In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip both sides of cookies into melted mixture; allow excess to drip off. Place on waxed paper; let stand until set. , In a microwave, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over the cookies. Place on wire racks to dry.
Nutrition Facts : Calories 188 calories, Fat 12g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 84mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP PAN COOKIE (WILTON HEART PAN)
This makes a beautiful cookie that can easily be removed from the pan for decoration. This recipe came with my Wilton Heart Shaped Cookie Pan, but can be used in a 13x9 shallow pan.
Provided by Some1sGrandma
Categories Bar Cookie
Time 30m
Yield 1 big heart cookie, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- spray pan with vegetable pan spray.
- In large bowl, with electric mixer, beat butter and sugars until light and fluffy.
- Add egg and vanilla; mix well.
- Stir in flour, baking soda, and salt; mix well.
- Stir in chocolate chips.
- Oil your hands and pat dough into pan almost to the edges. You can now sprinkle with sugar in you want a "sparkly" finish and plan not to decorate.
- Bake 15-20 minutes or until light golden brown.
- Cool on rack for 5 minutes.
- Put cooling rack over top of cookie and gently flip to remove cookie.
- Let cool completely before cutting on decorating.
Nutrition Facts : Calories 321.9, Fat 15.5, SaturatedFat 9.4, Cholesterol 56.9, Sodium 206.8, Carbohydrate 43.8, Fiber 1.2, Sugar 25, Protein 3.8
HEMP HEART GRANOLA CHOCOLATE CHIP COOKIES
A cookie filled with energy from hemp hearts and enough chocolate chips to give you an early morning breakfast treat with your coffee or tea.
Provided by Cheerios
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
- Combine butter, brown sugar, and white sugar together in a large mixing bowl. Break down butter with a large spoon and mix to dissolve sugar to form a smooth paste.
- Beat eggs in a small bowl until light and frothy. Add to sugar mixture and beat with an electric mixer on medium speed until light and creamy. Continue to beat on medium speed and add oats, graham cracker crumbs, hemp hearts, chocolate chips, and almond extract. Combine well.
- Combine flour, ginger, and baking powder in a bowl and blend well. Add to cookie dough and distribute evenly.
- Drop teaspoonfuls of dough 2 inches apart on the prepared cookie sheet.
- Bake in the preheated oven until light brown, about 10 minutes. Remove from the oven and place on a wire rack to cool completely before storing in a container.
Nutrition Facts : Calories 174 calories, Carbohydrate 21.8 g, Cholesterol 25.7 mg, Fat 8.5 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 67.3 mg, Sugar 12.2 g
THE HEART HEALTHIEST CHOCOLATE CHIP COOKIES
This recipe is from The Vegetarian Times magazine, I love them, this is the recipe that I found for my cookie monster husband who has cholesterol problems, and these cookies are excellent for him, no butter, no eggs and the omegas from the nuts, and of course they are delicious . Don't forget to wait until dough is cool to add the chocolate chips or they will melt.
Provided by nobmx
Categories Dessert
Time 18m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F Coat 2 baking sheets with cooking spray, or line with parchment paper.
- 2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
- 3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
- 4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
- 5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Step up your chocolate chip cookie game with the addition of creamy peanut butter. Believe it or not, the secret to creating the cookies' soft and chewy center and complex depth of flavor is...patience. Resist the urge to skip the dough resting step and you'll be rewarded with the best peanut-buttery cookies. Some things are just worth the wait!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 11
Steps:
- Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour.
- Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.
- Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
VALENTINE'S DAY CHOCOLATE CHIP HEART COOKIES (COOKIE MIX)
Source: Betty Crocker NOTE: Cookie mix used is 1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix ***Equipment - No rolling pin is needed! A cookie cutter and balls of cookie dough are the secret to lovely cookies....you will need a 3 inch heart shaped cookie cutter
Provided by Mom2Rose
Categories Dessert
Time 1h
Yield 22 cookies, 22 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375°F
- In medium bowl, stir cookie mix, flour, butter and egg until well blended.
- Roll into 1 1/4-inch balls.
- Spray cookie cutter with cooking spray; place on ungreased cookie sheet.
- Press dough ball evenly into cutter.
- Remove cutter; reshape dough if necessary.
- Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet.
- Spray cookie cutter as needed with cooking spray.
- Bake 6 to 8 minutes or until light golden brown.
- Cool 2 minutes; remove from cookie sheet.
Nutrition Facts : Calories 157.6, Fat 10.1, SaturatedFat 4.6, Cholesterol 20.7, Sodium 98.3, Carbohydrate 16, Protein 1.5
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