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Chocolate Chip Cookie Dough Hearts

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12–15 hearts (depending on size) 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

These delightful chocolate chip cookie dough hearts are perfect for a sweet treat or as a gift for loved ones. They’re made without eggs, so they’re safe to eat raw and can be dipped in chocolate for an extra indulgence.

Ingredients

Units Scale

Cookie Dough:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour, heat-treated
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

Coating:

  • 1 1/2 cups semi-sweet or dark chocolate, melted
  • Optional: Sprinkles or edible glitter for decoration

Instructions

  1. Prepare the Dough:
    • In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
    • Mix in the milk and vanilla extract until smooth.
    • Gradually add the heat-treated flour and salt, mixing until just combined.
    • Fold in the mini chocolate chips.
  2. Shape the Hearts:
    • Line a baking sheet with parchment paper.
    • Roll out the dough to about 1/2-inch thickness between two sheets of parchment paper.
    • Use a heart-shaped cookie cutter to cut out hearts from the dough. Arrange the hearts on the prepared baking sheet.
    • Chill the dough hearts in the refrigerator for at least 1 hour, or until firm.
  3. Coat the Hearts:
    • Melt the chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
    • Dip each heart into the melted chocolate, ensuring it’s fully coated. Allow excess chocolate to drip off.
    • Place the coated hearts back on the parchment-lined baking sheet.
    • Decorate with sprinkles or edible glitter while the chocolate is still wet.
  4. Set and Serve:
    • Refrigerate the hearts until the chocolate is set, about 15–20 minutes.
    • Serve immediately or store in an airtight container in the refrigerator for up to 1 week

Notes

  • Heat-Treating Flour:
    Raw flour can contain harmful bacteria. To make it safe, bake the flour on a baking sheet at 350°F (175°C) for 5–7 minutes or microwave it in 30-second intervals until it reaches 165°F (74°C). Let it cool before using.
  • Dough Consistency:
    If the dough feels too soft to roll out, chill it in the refrigerator for 10–15 minutes before shaping. Alternatively, you can add a little more flour, a tablespoon at a time, until it’s manageable.
  • Chocolate Coating Tips:
    • Use a fork or dipping tool to handle the hearts while dipping them in chocolate. Tap gently to remove excess chocolate for a smooth finish.
    • Tempered chocolate will result in a shiny finish and crisp snap, but regular melted chocolate works well too.
  • Alternative Decorations:
    • Instead of sprinkles, drizzle white chocolate over the hearts for a two-tone effect.
    • Crushed nuts, coconut flakes, or mini chocolate chips can add texture and flavor.
  • Size and Shapes:
    If you don’t have a heart-shaped cutter, you can shape the dough by hand or use any other fun cutter shapes for different occasions.

Find it online: https://quickbiteskitchen.com/chocolate-chip-cookie-dough-hearts/