Chocolate Lover Cookies, a simple and quick idea to make for Valentine’s Day.
As a chocolate lover, my cookies could only be chocolate, of course, and completed with red glaze to recall the lovers’ celebration.
They are made in no time, then a bit of rest in the fridge and off to roll out the dough and cut out the cookies.
Making cookies, whether they are classics for breakfast or for occasions like Christmas or Valentine’s Day, as in this case, is always satisfying.
The only downside is that shortcrust cookies usually contain a lot of butter, but they are delicious.
A quick recipe to prepare even at the last minute on February 14th, as I did, deciding a bit too late.
About 115 calories per glazed cookie
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 25 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients for Making Chocolate Lover Cookies
- 2 egg yolks (medium)
- 5.3 oz butter
- 3 tbsps unsweetened cocoa powder
- 0.5 cup sugar
- 1 tsp baking powder
- 1.75 cups all-purpose flour
- 0.8 cups powdered sugar
- red food coloring
- as needed water
Tools
- 1 Cookie Cutter heart-shaped cookie cutter
Preparation of Chocolate Lover Cookies
In a bowl, mix the egg yolks well with the sugar, then add the slightly softened butter and gradually combine all the ingredients, continuing to work them until it’s possible in the bowl, then transfer everything onto a work surface.
Complete by forming a homogeneous ball, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
After the time has passed, transfer the dough to a lightly floured work surface, roll out a not too thin sheet, and with a heart-shaped cookie cutter, cut out the cookies.
Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F for about 15 minutes.
Once baked, let them cool well, then place the red food coloring, powdered sugar, and a little water, measuring one tablespoon at a time, in a glass and mix well.
You’ll need to achieve a fairly thick glaze.
At this point, spread the glaze over half of each heart using a spoon and let the excess drip off, then place them back on the baking sheet to dry.
