These Easy Chocolate Cut-Out cookies are part of a series I’m doing on Valentine’s Day treats. If you’re here for a little lovey-dovey inspiration, check out my Cinnamon Heart Snickerdoodles, Sugar Cookie Squares or Cherry Coconut Cupcakes.
If there’s one thing a girl wants for Valentine’s Day, it’s a clean break.
The clean break I’m referring to? The one when you press a cookie cutter into a meticulously rolled dough and it doesn’t crumble to bits.
That was my fear as I was rolling out this deep, delicious chocolate dough. In fact, it’s my fear whenever a rolling pin gets introduced into a recipe. The extra step of preparing and rolling dough always ups the stakes of a recipe in my eyes. Of course, I never regret the extra step when the cookies are ready.
These cookies have the texture of a sugar cookie, but the taste of a brownie. They are rich and full of chocolate flavour, without being too sweet.
For someone who doesn’t really celebrate Valentine’s Day with their significant other, I really go all out for the other people in my life (Sorry, C. You’ll have to wait until Boyfriend’s Day).
I love baking for other people so much, I get extra excited when someone plans an event on a Saturday or Sunday night. That means I can bake, blog and share – all in the same day!
I mean, I can bake on weekdays, too. But, winter in Canada is not exactly friendly to food bloggers, especially those who spend their days at full-time jobs. I’m still pretty early in my blogging journey and have yet to cough up for a quality lighting kit. Weekend mornings are when I take my best photos.
The cuter the cookie, the better the photo. Actually, the cuter the better is a great rule to bake by. Unless we’re talking a big, ooey, gooey chocolate cake. In that case, make it monstrous.
Wishing you all a wonderful Wednesday! xx
EASY CHOCOLATE CUT-OUT COOKIES
MAKES 24 LARGE HEARTS
Inspired by Baking a Moment
1/2 cup cold, salted butter, cut into pieces
1 tbsp canola oil
2/3 cup white sugar
1 tsp vanilla extract
1 tsp cinnamon
1 tsp salt
2 tbsp corn starch
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1/2 cup white chocolate chips
1 tbsp coconut oil or vegetable shortening
- Preheat your oven to 350ºF. Line a baking sheet with parchment paper.
- Cream the butter, oil, sugar, vanilla, salt and cinnamon together until just incorporated. Add the egg and stir until just blended. Combine all of the dry ingredients in a separate bowl before adding to the wet ingredients in 1/2 cup increments. The dough should be pulling away from the sides of the bowl.
- Roll the dough out between two pieces of parchment paper. This means you won’t have to roll with flour. Dough should be about as thick as a magazine. Cut with the cookie cutter of your choice and bake for 10 to 12 minutes. The cookie will be firm around the edges.
- Set aside to cool. Melt white chocolate chips and coconut oil (or shortening) together in the microwave. When cookies are cool, dip half in the chocolate and decorate with sprinkles.
- Cool in the fridge or freezer as the chocolate sets.