Chocolate Heart Cookies

Crisp edges, tender centers, and a rich cocoa depth  these Chocolate Heart Cookies are a balance of romance and restraint. Unlike overly sweet sugar cookies, they lean into the complex beauty of cocoa, delivering a cookie that’s not just charming in shape but sophisticated in flavor.

Perfect for Valentine’s Day, thoughtful gifts, or simply making an ordinary afternoon feel a little more special, this recipe is designed for reliable results and minimal fuss.

Ingredients

Yields ~24 medium heart cookies

• 225g (1 cup) unsalted butter, room temperature
• 150g (3/4 cup) granulated sugar
• 1 large egg
• 1 ½ tsp pure vanilla extract
• 30g (1/4 cup) Dutch-processed cocoa powder
• 280g (2 1/4 cups) all-purpose flour
• 1/2 tsp fine sea salt

Optional (for decoration):

• Melted dark or white chocolate for drizzling
• Powdered sugar
• Edible gold leaf or luster dust for a luxe touch

Instructions

1. Make the dough

In a stand mixer or large bowl, cream together the butter and sugar until pale and fluffy  about 2–3 minutes. Add the egg and vanilla, mixing until just combined.

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a smooth dough forms.

Shape the dough into a flat disc, wrap tightly in parchment or plastic wrap, and chill for at least 1 hour. (Overnight is even better for a deeper cocoa flavor.)

2. Roll, cut, and bake

Preheat the oven to 175°C (350°F). Line baking sheets with parchment.

On a lightly floured surface, roll out the dough to about 6 mm (1/4 inch) thickness. Cut into hearts using a cookie cutter, rerolling scraps as needed.

Place cookies on the prepared sheets and bake for 9–11 minutes  until the edges are just set and the surface looks matte. Don’t overbake; these cookies firm up as they cool.

Cool completely on a wire rack before decorating.

3. Decorate (Optional but recommended)

Drizzle with melted chocolate in zigzag lines or dip one half of each heart. Dust lightly with powdered sugar or press a fleck of edible gold into the corner for a showstopping finish.

Let any chocolate decorations set before storing.

Tips from the Chef

• For uniform baking, chill cut cookies on the tray for 10 minutes before baking.
• Want a softer texture? Reduce baking time by 1 minute and store cookies in an airtight container with a slice of bread to maintain moisture.
• Dutch cocoa adds a deep chocolate flavor and striking color  avoid natural cocoa for this recipe.

Why These Cookies Stand Out

Beyond their aesthetic appeal, these cookies offer a true chocolate-forward taste  rich, lightly sweetened, and deeply satisfying. The dough is forgiving and doesn’t spread, meaning your hearts keep their shape. With the right touches, they move from cute to couture.