Chocolate Cookies with Chocolate Hearts

🧂 Ingredients

• 2 eggs
• 2 tsp vanilla extract
• 1 ⅔ cups cake flour

  or all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter

  room temperature
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup Red Wilton Candy Melts

Instructions

• 1 First, use the measuring cup and spoons to measure out all of the cookie
  ingredients.
• 2 Then, in a medium mixing bowl, combine the eggs and vanilla extract.
• 3 Combine the ingredients with a blending whisk.
• 4 Next, in a separate mixing bowl, combine the cake flour, cocoa powder, baking
  soda, and salt.
• 5 Combine the dry ingredients with a clean blending whisk.
• 6 Then, in a large mixing bowl, combine the softened butter, granulated sugar, and
  brown sugar.
• 7 Beat the ingredients together with a hand mixer.
• 8 Next, pour the egg mixture into the large bowl of the butter and sugar mixture.
• 9 Combine the ingredients completely with the mixer.
• 10 Then, add in ⅓ of the flour mixture.
• 11 Start mixing the ingredients together on low, otherwise the flour will fly right
  out of the bowl.
• 12 Once fully mixed, add in another ⅓ of the flour mixture.
• 13 Keep mixing on low until the new addition of flour is completely mixed in.
• 14 Add in the remaining ⅓ of the flour mixture.
• 15 Mix on low until the powdery ingredients are completely mixed in. Then, bump up
  the speed to medium or high and beat the cookie dough one more time to mix
  everything well.
• 16 Next, line a baking sheet or 2 with sheets of parchment paper.
• 17 Then, use a dough scoop(1 tbsp) to scoop rounded cookie dough balls, spread out,
  onto the lined baking sheet.
• 18 Chill the cookie dough balls for 30 minutes in the fridge. Preheat the oven to
  350°F.
• 19 Finally, bake the cookies for 9-11 minutes. Let them cool completely before
  decorating.
• 20 First, pour the Red Candy Melts into the Candy Melting Pot.
• 21 Melt them while continuously stirring with a silicone spatula.
• 22 Next, position a piping bag inside a tall glass, and grab a piping bag tie.
• 23 Then, carefully pour the melted red chocolate into the piping bag.
• 24 Afterward, remove any air bubbles from the bag and close it off with the bag
  tie.
• 25 Next, line another baking sheet with parchment paper. Slide the heart template
  under the parchment paper.
• 26 Cut ⅛ inch (or more, if needed) from the tip of the chocolate bag. Trace the
  hearts on the parchment paper with the red chocolate.
• 27 Lastly, put the tray of hearts in the fridge to chill for 10 minutes.
• 28 First, squeeze a little dot of melted chocolate on top of each cooled cookie.
• 29 Then, immediately place a chocolate heart on top of each dot.
• 30 Place 2 to 3 cookies in each clear bag. Seal each bag with a cute, round sticker
  and they’re ready to give!

Nutrition Info