Description
Delight in these charming Chocolate Chip Cookie Dough Hearts, a no-bake dessert perfect for Valentine’s Day or any special occasion. Made with safe-to-eat heat-treated flour, creamy butter, sweet brown and granulated sugars, and studded with mini chocolate chips, these bite-sized treats are coated in luscious melted chocolate for an irresistible finish. Enjoy the classic flavors of cookie dough in a fun, heart-shaped form that is easy to prepare and sure to impress.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour, heat-treated
- ½ teaspoon salt
- ½ cup mini chocolate chips
Chocolate Coating
- 8 ounces semi-sweet or milk chocolate, melted
Instructions
- Cream the Butter and Sugars: In a large bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes. This ensures a smooth and sweet base for your cookie dough.
- Add Milk and Vanilla: Mix in the milk and vanilla extract until fully combined, adding moisture and flavor to the dough.
- Incorporate Flour and Salt: Gradually add the heat-treated all-purpose flour and ½ teaspoon salt into the wet ingredients, stirring gently until a soft dough forms. Be careful not to overmix to keep the dough tender.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips until evenly distributed throughout the dough.
- Press Dough into Pan and Chill: Spread the dough evenly into a parchment-lined 8×8-inch pan. Place it in the refrigerator and chill for 1 to 2 hours or until the dough is firm enough to cut.
- Cut Out Hearts: Once chilled, carefully lift the dough out of the pan using the parchment paper. Use a small heart-shaped cookie cutter to cut out as many hearts as possible from the dough.
- Freeze the Hearts: Arrange the cookie dough hearts on a parchment-lined baking sheet and freeze for 15 to 20 minutes to firm them up for coating.
- Melt the Chocolate: While the hearts chill, melt the semi-sweet or milk chocolate in a microwave-safe bowl in 20-second intervals, stirring after each until smooth and fully melted.
- Coat the Hearts: Dip each frozen cookie dough heart into the melted chocolate, coating thoroughly and letting any excess drip off. Place the coated hearts back onto the parchment-lined baking sheet.
- Set and Chill: Return the coated hearts to the refrigerator to chill until the chocolate coating is fully set, approximately 30 minutes.
Notes
- To safely eat raw flour, heat-treat it by microwaving in a bowl for 1–2 minutes, stirring every 30 seconds until the temperature reaches 165°F, or bake it at 300°F for 5–7 minutes.
- Store the cookie dough hearts in an airtight container in the refrigerator for up to 1 week or freeze them for up to 2 months for longer freshness.
- If mini chocolate chips are unavailable, finely chop regular chocolate chips as a substitute.
- Use parchment paper to prevent sticking during chilling and coating steps.
Nutrition
- Serving Size: 1 heart
- Calories: 140
- Sugar: 10g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
