These cookies are super easy to make, and chances are, you probably have all the ingredients you need already in your pantry!
I love darker chocolate, so my preferred cocoa powder to use for my Chocolate Sweetheart Shortbread Cookies is Cacao Barry Cocoa Powder Extra Brute. The dark chocolate contrasts well with the white chocolate that I dip the cookies in, too. Whichever cocoa powder you decide to use, make sure that it’s a high-quality one since chocolate is the main attraction of this show, and you want to make sure that the very best chocolate flavor shines in your cookies.
Whip these cookies up to enjoy on Valentine’s Day—they stay perfectly buttery and delicious for days, so you can definitely make them in advance.
Remember to save some for your sweetheart, too! Pack them in a tin and top it off with a bow; I can guarantee that he or she will go nuts for these sweet little treats, and that you’ll score some points for sure!
Chocolate Sweetheart Shortbread Cookies
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.
- In a mixer fitted with the paddle attachment, cream the butter, powdered sugar and vanilla on medium-high speed until light and fluffy. Reduce speed to low and gradually mix in the flour mixture until just combined (do not overmix).
- On a lightly floured surface, roll the dough out ¼-inch thick. Using a heart-shaped cookie cutter, cut out shapes. Flour the cutter and reroll scraps as necessary. Arrange 1 inch apart onto parchment-lined baking sheets. If desired, sprinkle coarse crystal sugar over hearts.
- Bake for about 10 minutes or until cookies are set. Cool completely before serving or dipping in chocolate.