Valentine’s Treats: Chocolate-Dipped Chocolate Chip Hearts
What could be better than chocolate chip cookies? How about chunky, nutty chocolate chip hearts dipped in dark chocolate?
I was a Tollhouse girl for a long time, but lately I’ve been using Dorie Greenspan’s recipe for chocolate chip cookies in Baking: From My Home to Yours (with a few modifications.) These were so moist and soft, and dipping them in dark chocolate just pushed them over the edge — chocolate chip cookies are, to me, one of the ultimate comfort foods. Packed up in cellophane and tied with a pretty ribbon, they’d make beautiful edible gifts!
Chocolate-Dipped Chocolate Chip Hearts
Cookie dough recipe adapted from Baking: From My Home to Yours
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 sticks unsalted butter (1 cup), at room temperature
1 cup granulated sugar
2/3 cup brown sugar
2 tsp vanilla
8 oz. chocolate, chopped into chunks (I like to use Ghirardelli 60% cacao bars)
1 cup chopped walnuts
1 cup bittersweet chocolate chips (such as Ghirardelli 60%) — for dipping
Preheat oven to 375, and line a 9×13 baking sheet with aluminum foil. Butter the aluminum foil.
In a medium bowl, whisk together the flour, salt and baking soda.
In a stand mixer with the paddle attachment, cream the butter and sugars together until they’re well-blended and smooth. Add the eggs and vanilla and beat for about 2 minutes.
Reduce the speed to low and add the dry ingredients into the wet ingredients in 3 additions, mixing to combine after each. Turn off the mixer once all the dry ingredients have been added and mix the chopped chocolate and nuts in by hand.
Spread the batter into the prepared pan and smooth the surface (sometimes I find it’s easier to just wet my hands a little and press the batter into the pan by hand.) Bake until the edges are golden brown and the center is just set, about 20 minutes. Let it cool in the pan for about 15 minutes, then, using the edges of the foil, lift the rectangle of baked cookie out of the pan and set it on a cooling rack to cool completely. You can speed up the cooling by placing the rack in the fridge.
Once fully cooled, use a 2-inch heart-shaped cookie cutter to cut hearts out of the baked cookie (try to cut away from the darker edges — I ended up getting about 16 hearts.) You can cut the remaining scraps into chunks and save for later — I like to freeze them in an airtight ziploc bag to have over ice cream, with coffee, etc.
Finally, you’re going to dip the hearts in chocolate: to melt the chocolate, place 1 cup of the bittersweet chips in a microwave-safe bowl and microwave on 50% power in 30 second bursts, stirring after each, until the chocolate is melted and smooth. Place the cooling rack that the hearts are on over a sheet of foil or parchment paper to catch the drips. Pick up a heart by one side and dunk the other side in the bowl of melted chocolate, then place back on the rack to solidify (again, you can place the rack in the fridge to speed up the process once all the hearts have been dipped.)