Feb 14

Feb 14 Chocolate Shortbread Hearts

Does anything say love more than chocolate and butter? These cookies were, in theory, this year’s Valentine’s Day gift to my husband, but the scent of melted chocolate and butter was too tempting and we couldn’t wait even one day to try them so they were more of a February 13th gift. No regrets, they were as melt in your mouth amazing as promised.

The recipe is by Melissa Clark and can be found on the New York Times Cooking site. (As always, message me if you have trouble accessing it.) Do pay attention to her tip at the top of the page where she emphasizes the importance of only rolling out the dough to ½ inch thick. Rolling it too thin will make it difficult to transfer the cut out cookie to the baking sheet. I’d add that it is equally important to let them cool completely on the pan before removing them. I had one or two break because I only waited 5 minutes before I tried moving them to a cooling rack.

Another thing I’d note just to spare yourself some headache is to use chopped chocolate rather than chips for the coating, it will melt much better. If you’re a fan of dark chocolate like me, I recommend keeping these Guittard Bittersweet Chocolate Wafers in the pantry. They take any chocolate dessert up a notch. And of course, weigh your ingredients, too much flour or cocoa will render an already crumbly dough impossible to work with.