How To make Cocoa Cookie Hearts
1/2 c Butter or margarine
- softened 1 c Sugar
2 Eggs
2 c All-purpose flour
1/2 c HERSHEY'S Cocoa
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
VALENTINE FROSTING 1 1/2 c Powdered sugar
2 tb Butter or margarine
-OR- shortening 2 tb Milk
1/2 ts Vanilla extract
3 dr Red food color (optional)
1. In large bowl, beat butter, sugar and eggs on medium speed of
electric mixer until light and fluffy. Stir together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. 2. Heat oven to 350 F. On lightly floured surface, roll dough to
1/8-inch thickness; cut with heart-shaped cookie cutter. Place on
ungreased cookie sheet. 3. Bake 5 to 7 minutes or until no imprint remains when touched lightly
in center. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Frost with VALENTINE FROSTING; decorate as desired. About 4 dozen cookies. VALENTINE FROSTING: In bowl, beat powdered sugar, shortening, milk, vanilla and food color, if desired, until smooth and of spreading consistency. About 3/4 cup frosting. VARIATION: CHOCOLATE VALENTINE FROSTING: Stir 3 tablespoons HERSHEY'S Cocoa into powdered sugar. Omit food color. Proceed as directed above, increasing milk to 3 tablespoons. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
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Easy CHOCOLATE CHIP COOKIE Recipe | Crisp Outside, Soft & Chewy Inside
CHOCOLATE CHIP COOKIE
✔️Ingredients
1/2 cup unsalted butter(softened) [115 grams]
1/2 cup brown sugar [100 grams]
1/2 cup white sugar [100 grams]
1 whole egg (large) [60 grams]
1 & 1/4 cups all purpose flour [168 grams]
1 tbsp cornstarch [8 grams]
1/2 tsp baking soda [0.7 gram]
1/4 tsp salt [1.5 gram]
1 cup chocolate chips [150 grams]
????
1. Cornstarch helps the cookie to have its soft & chewy interior. You may skip this if preferred.
2. Skip the salt if using salted butter.
3. Butter is softened.
4. Chilling the dough helps the cookie to hold its shape when baked.
5. The recipe yields 18 pieces. (approx. 40-45 grams each when baked)
Bake in a preheated oven @ 170 C or 350 F for 14-16 mins.
⁉️Baking temp. & time may vary on the type of oven. Alter accordingly.
I used conventional oven with bottom heat only.
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Soft and Chewy Chocolate Chip Cookies Recipe
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
Full printable recipe + tips:
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Equipment I used in this recipe:
MEASURING CUPS:
Makes 14 large cookies or 16-18 medium sized
Ingredients:
1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer
Directions:
1. In a large bowl, beat softened butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
3. In a separate bowl mix flour, baking soda and salt.
4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
5. Stir in chocolate chips.
6. At this stage if dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
9. Refrigerate for 30-40 minutes.
10. Bake for 10-12 minutes, or until slightly golden around the edges.
11. Allow to cool before serving.
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EASY & DELICIOUS CHOCOLATE CHIP SUGAR COOKIES/ Chocolate Chip Roll Out Cookies that hold their shape
THE BEST CHOCOLATE CHIP SUGAR COOKIE RECIPE! These cookies are so easy and delicious, with just 2 simple changes to my traditional sugar cookie recipe. They have all the yummy flavors of your favorite chocolate chip cookie but can be rolled out, cut out, and decorated!
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Butter Cookie Box | Butter & Chocolate Cookie Variations
Cookie Box - This is literally my first time making so many variety patterns of cookies. I made a video on my favourite butter cookie last couple weeks. That was just one variation. In this video I am showing you how to prepare a dough for both piping/squeezing and roll out cookie dough. And also both butter and chocolate cookie variations. Super easy, I hope you are inspired to bake with me at this time. By the way, it's Chinese New Year next week, and I am baking lots of cookies and cake to give away. Enjoy!
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FAQ:
What's the difference between egg white and egg yolk in cookies?
By adding egg whites, the cookie's outcome will be more crispy and firm; whereas adding egg yolk the cookies will be more moist, hence softer.
What is the eggless option?
Check recipe below.
Ingredients:
• Butter Cookies
- Pressed Dough
150g (½cup + 2½tbsp) butter
80g (¼ cup + 2 tbsp) fine sugar or castor
¼ tsp salt
28g (slightly less than 1 egg) egg white
1 tsp vanilla extract
180g (1½ cup) cake flour
20g (3 tbsp) almond flour
Roll-Out / Cut-Out Dough
Add additional 3 tbsp cake flour
- Chocolate Cookies
- Pressed Dough
50g (⅓ cup) semi-sweet chocolate, melted
150g (½cup + 2½tbsp) butter
60g (¼ cup + 1 tbsp) fine sugar or castor
¼ tsp salt
28g (slightly less than 1 egg) egg white
1 tsp vanilla extract
180g (1½ cup) cake flour
20g (3 tbsp) almond flour
10g (1 ½ tbsp) cocoa powder
- Roll-Out / Cut-Out Dough
Add additional 3 tbsp cake flour
• Cookie Frosting
40g (¼ cup) white chocolate, melted
40g (¼ cup) dark or semisweet chocolate, melted
Garnish with nuts (I used crushed pistachio nuts)
_______________________________________________
Eggless Option:
Replace egg white with 2 tbsp of milk. Also add 2 tbsp cornstarch and sift together with the dry ingredients.
Instructions:
Butter Cookies
- Pressed Cookies
1. Preheat oven at 170°C/340°F.
2. In a large bowl, mix butter, sugar and salt until creamy and pale.
3. Add egg white, mix until combined.
4. Sift the dry ingredients in 2 batches. Use a spatula to fold in until it forms a dough.
5. For pressed cookies, you may transfer into a piping bag or a cookie tool like mine, and start having some fun squeezing the dough.
- Roll-out Cookies
6. For roll-out or cut-out cookies, add additional 3 tbsp of flour into the dough.
7. Bake in preheated oven at 170°C/340°F for about 15-18 min
8. Cool completely for boxing up.
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[Eng SUB]발렌타인데이 초콜릿 쿠키 만들기 ❤️Valentine's day Chocolate Cookies
이 쿠키는 어디서 본것이 아닌 제 아이디어 입니다.
몰라요. 어딘가 누가 똑같은 생각을 했을수는 있어요. 하지만 전 본적이 없어요.
이것도 멜팅모멘트 쿠키도우를 이용했어요. 전 이 쿠키에 홀딱 빠지고 말았네요.
포슬포슬한 식감, 맛 그리고 재미를 주는 멋진 쿠키인 것 같아요.
이번에는 코코아 파우더를 넣은 초콜릿 쿠키 인데요.
그냥 커터로 찍어내는 쿠키가 아닙니다! 손으로 빚어낸 쿠키도 아니에요 ^^
어느날 갑자기 떠오른 생각을 실행에 옮겼는데,
이 쿠키 반죽의 특성과 너무 잘 맞아 떨어져 몽실몽실한 모양의 하트 쿠키가 나왔습니다.
재료도 간단하고 만들기 너무너무 쉽고… 맛은 또 얼마나 맛있게요!~.
진짜로 영상속에 먹다가 기절하는 씬을 넣고 싶을 정도였답니다.
제가 몇차례 레시피를 수정 보완하여 쿠키를 만들기에 딱 좋은 배합을 찾았습니다.
이 쿠키는 무엇보다 수분과 가루의 발란스가 중요하더라구요. 그래야 예쁜 하트를 가질수 있어요.
이 레시피 그대로 하시면좋겠어요. 고구마 전분 안되요~. 95프로 슈파… 안쓰시면 좋겠지만..
만일 그것밖에 없다면 슈파는 35g 옥수수 전분 53그램 쓰세요.
버터는 반드시 100프로 천연 버터 쓰세요. 가공버터는 수분함량이 달라서 안됩니다.
이 쿠키는 다른 어느 쿠키보다 버터가 좋아야 합니다.
그리고 갖고있는 틀에 맞게 쿠키 반죽양을 조절해야 하지만 12그람 이상 넘지 마세요.
이 쿠키는 초콜릿 상자에 넣어서 선물해도 되는 사이즈 랍니다. 초콜릿인 척 하는 쿠키죠…
만들면서 선물용으로 꾸며볼까 해서 초콜릿 디핑도 해보고, 로열아이싱으로 꾸며보고, 슈가페이스트로 만든 꽃을 붙여 보기도 했습니다.
그런데 결과적으로 그냥 쿠키 자체가 더 보기 좋더라구요. ㅎㅎㅎ
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재료 (초콜릿 하트 쿠키 30~32개)
버터 75g
슈가파우더 (반드시 100% )33g
박력분 65g
옥수수전분( 또는 감자전분) 55g
코코아가루 12g
(도구)
173x173x15 사이즈
하트실리콘 초콜릿 몰드 16구 라고 검색하세요.
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Joconde blog
Joconde naverTV
***************************************************
Ingredients ( 30 ~ 32 chocolate heart cookies)
grams(US cup)
75g (1/3 cup) butter
33g (1/3 cup) Icing sugar
65g (1/2 cup) cake flour
55g (1/2 cup + 2tsp) corn starch (or potato starch)
12g (1Tbsp+ 2tsp)cocoa powder
Give the dough rest 40~50 minutes in the refrigerator
13~14 minutes at150*C in a conventional oven,
13~14 minutes at 140*C in a convection oven.
Heart silicone chocolate mold
173x173x15(cm) size.
This cookie came from my idea and experiment.
This also used the Melting moment cookie dough.
I fell in love with this cookie.
It seems to be a wonderful cookie that gives a melting texture, good taste, and fun.
This is a chocolate cake with cocoa powder.
It is not just the cookies using a cookie cutter. The characteristics of this cookie dough are very well matched the molded cookies.
So came out good looking heart cookies.
Ingredients are simple and too easy to make ... How delicious is the taste!
I really wanted to put in a scene that I am surprised and fainted.
I have modified the recipe several times and found a good combination to make cookies.
This cookie is more important to make the balance of moisture and flour. So you can have a pretty heart.
I hope you will do this recipe.
Do not use sweet potato starch instead of the cornstarch.
Be sure to use 100% natural butter. Processed butter has a different moisture content.
This cookie should be better than any other cookie.
These cookies fit into a chocolate box. Cookies pretending to be chocolate …ha ha ha.
I have decorated as a gift with royal icing, chocolate, and sugar paste flowers.
As a result, the cookies themselves are better.