These double chocolate cookies are an easy Valentine’s Day dessert! Can be made round or shaped like hearts if you like.
Having the teeniest, tiniest kitchen means being acutely aware if/when you develop a kitchen-related hoarding problem. B rang the alarm on my sprinkle problem the third time he opened a cabinet and a sprinkle canister flew past his head on its way to the floor. I see his point.
But when you’re minding your own business at the supermarket and walk past the cute little heart sprinkles you somehow lost in your last move…you just have to make exceptions.
Just to put it out there, I didn’t intend for my sprinkle problem to blossom quite this crazy. A few weeks ago I was in a rush one morning before work and speedily ordered my Amazon shopping cart. Color me surprised when the box came and two HUGE containers of sprinkles were tucked inside. Ooops! Totally forgot they were in my cart. If my sprinkle issue was only a touch out of hand before, this pushed me over the edge for sure.
With the “big day” coming up, I knew I could make room in my stash for these mini heart sprinkles. And how better to use them than by piling them on double chocolate cookies?
When it comes to chocolate cookies, I have a hard time veering away from my tried and true base recipe. It’s rich, adaptable, and seriously easy. You don’t even need to grease your baking sheets! To jazz these double chocolate cookies up even more for Valentine’s Day I shaped a few cookies themselves as hearts, sans cookie cutter. Once the cookies are scooped and on the baking sheet, I flattened them slightly and then pressed a toothpick into one side to create the indent at the top of the heart. Then I rounded the tops and formed a “V” shape at the bottom. Ta-da! Extra special festiveness in a few extra steps.
This recipe makes a little more than two dozen smallish cookies, so you have plenty to share without stuffing yourself silly with all the leftovers Feb. 15th and beyond. Except, of course, if you make a double batch…whiiiich is what I happened to do.
I hope someone gives me self control for Valentine’s Day. 🙂
- 1/2 cup + 2 tbsp unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup + 2 tbsp unsweetened cocoa powder
- 4 oz. dark chocolate, chopped
- Sprinkles, for decoration
- Preheat oven to 325°F. In a mixing bowl or in the bowl of a stand mixer, beat butter, sugars, egg, and vanilla extract on medium-high speed until light and fluffy.
- Add flour, baking powder, and cocoa powder and mix until just blended. Stir in dark chocolate chunks.
- Scoop approx. 1 1/2 tablespoonfuls of dough and roll into a circle. Roll cookies in sprinkles and place on ungreased non-stick baking sheets. If you'd like heart shaped-cookies, press tops of cookies to flatten slightly and with a toothpick, create an indent in the middle of the top to form the middle of top of the heart. With your fingers, shape bottom of cookie into a "V" shape. Cookies will expand a bit as they bake so you may wish to overexaggerate the heart shape so cookies will be clearly shaped once they are done baking.
- Bake 13-15 minutes, or until edges have crisped and tops are fairly firm to the touch when pressed. Let cool on baking sheets for a few minutes, and then transfer to a wire rack to cool completely.
If you like these cookies, I have a sneaky feeling you’d enjoy these, too!