Chocolate cut-outs are admittedly delicious any time of year, but they are extra fun around Valentine’s Day! I made a batch of these decadent cookies this year to give away to my co-workers and family members, and left a few for my husband, of course. 😘
The dough whips up super fast and you can even make it a few days in advance. If you choose to do so, just be sure to wrap the dough in plastic wrap tightly to prevent air from getting in and drying it out.
While I’m writing this post for Valentine’s Day, I encourage you to get creative and use this recipe all year round. I love my Wilton cookie cutter set because it allows me to make cookies for literally any occasion.
Christmas, Saint Patrick’s Day, dinosaur day…no wait, that’s not a thing. But it very well could be!
Side note: this recipe produces quite a few cookies so be prepared to be a crowd pleaser!
- 3 cups all-purpose flour, plus more for counter
- 2/3 cups unsweetened cocoa
- 3/4 teaspoon table salt
- 1/2 teaspoon baking powder
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate melting wafers (I used Ghirardelli)
- Preheat oven to 350F.
- Whisk flour, cocoa, salt, and baking powder together in a medium sized bowl and set aside.
- Beat butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, scraping down side of bowl. Mix in vanilla.
- Gradually mix the dry ingredients.
- Wrap dough in plastic wrap and chill for at least 1 hour.
- Roll out the cookie dough on a floured counter to about 1/4 inch thickness. Cut dough into heart shapes.
- Bake on a parchment lined baking sheet for about 7-8 minutes. The edges should be firm and the centers are slightly sod and puffed.
- Transfer to wire rack to cool.
- Once cooled, melt your white chocolate according to the instructions on the package. Use a fork to drizzle the melted chocolate onto the cookies.
- Enjoy! 😍