Chocolate Black Heart Cookies

Helga Glaesel de BlandingFebruary 9, 2020

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This year we have something different for you for Valentine’s Day!

I’m not really into pink hearts and cutesy bears for Valentine’s, so I had wanted to post a goth recipe for Valentine’s Day for years, but just hadn’t been able to get around to it. So, finally, here they are! Chocolate Black Heart Cookies for you Dark Valentine’s. They are made from a chocolate sugar cookie recipe that is easy to make, using cocoa powder. You can use regular unsweetened cocoa powder, but the recipe calls for Dutch-processed cocoa powder because it gives a richer darker color. We made the batter black by adding about ¼ teaspoon black gel food coloring. You can find both the Dutch-processed cocoa and the black food coloring at your local baking store.

When you make the dough, make sure you leave it in the fridge to set for at least 1 hour. When it is time to shape your cookies, we recommend you take out only half of the dough and leave the rest in the refrigerator to use as you go. Because of the amount of butter in the recipe, it goes soft pretty quickly and you will have a hard time shaping your cookies.

We wanted to give them a little shine, so we used a sugar cookie glaze, which we also turned black with a bit of our gel food coloring. We wanted a light glaze, so we brushed it on and left it to set, which only took a few minutes. If you brush the glaze on, make sure you use even strokes and try to get an even glaze. The strokes will show as it dries. You can also pour the glaze on top to get even coverage, just make sure you do while the cookies are on top of the cooling rack, and you place a baking tray on the bottom to catch the drips.

There are a few other options you can try to decorate these cookies, you can either just leave them as they are and drizzle some melted dark chocolate on them or decorate with sprinkles of your choice.

Happy Valentine’s Day! from my little black heart to yours.

Helga

Black Heart Cookies

Recipe for cookies from Preppy Kitchen
Yield: approx 32 cookies

Ingredients, for the cookies:
2 cups all-purpose flour subtract 2 tbsp (220g)
2 tbsp corn starch (20g)
¾ teaspoon salt
¾ cups cocoa powder Dutch-processed preferred
1 cup sugar 200g
1 cups unsalted butter at room temperature
1 large egg
1 tablespoon vanilla 15mL
black food coloring (gel)

Ingredients, for the glaze:
1 cup confectioners’ sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring

Preparation:

Sift the flour, corn starch, cocoa and salt into a large bowl then whisk together to combine.
Combine butter and sugar in a bowl. Mix on medium-low speed with a paddle attachment until incorporated, but don’t over mix.
Add egg and vanilla, mix until combined and scrape the sides of the bowl.
Add in flour mixture to the bowl. Mix at low speed for 30 seconds, add the black food coloring until it is mixed in.
The dough is ready when it sticks to the paddle mixture. Do not over mix.
Roll out the dough between 2 pieces of parchment paper and refrigerate for 1 hour.
Preheat oven to 350 degrees.
Use a cookie cutter to cut out shapes. Once cut you can place the baking sheet in the refrigerator for 15-20 min. This will help them retain their shape.
Bake for 8-12 minutes or until centers are set.
Transfer to a rack, and allow to cool completely.
Use the glaze by either brushing it on, for a light coating, or you can pour it over the cookies using a baking sheet to catch de drips. Let them dry for about 15 minutes.

Glaze Preparation:

Stir confectioners’ sugar, corn syrup, and water together.
Stir in food coloring if desired.
This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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