Chocolate Shortbread Heart Cookies: the easy recipe for fancy, romantic cookies
The chocolate shortbread heart cookies are soft and delicious cookies, perfect for breakfast, snack or as dessert. You can also make them for a romantic occasion like anniversaries or Valentine's Day.
These shortbread cookies are made with a mixture of flour, eggs, sugar, mascarpone cheese and some chocolate spread, ingredients that will give these heart-shaped shortbread cookies an irresistible flavor and a melting texture.
You can make them easily. Once the dough is formed, just roll it out into a not too thin sheet, cut out the shapes with the special mold and then bake them in the oven for a few minutes.
Crunchy on the outside and tender on the inside, these chocolate shortbread heart cookies will win you over. You can also make different shapes, or simple small discs using a glass, and serve them during a tea with friends or a birthday party.
So let’s find out how to make these delicious heart-shaped shortbread biscuits with chocolate by following our simple recipe step by step and, if you want other ideas for Valentine's Day, do not miss these delicious and scenographic ideas.
Tips
You can also bake these shortbread cookies in the microwave oven for 3 minutes at maximum power.
To make these shortbread cookies even more delicious, you can also add dark chocolate chips, chopped dried fruit, or sprinkle them with powdered sugar instead of unsweetened cocoa powder.
For a lighter version, replace the mascarpone cheese with natural Greek yogurt or cow's milk ricotta, while the chocolate spread with a nut butter with no added sugar.
How to store Chocolate Shortbread Heart Cookies
The heart-shaped shortbread biscuits with chocolate can be stored in an airtight container at room temperature for about 3-4 days.
Ingredients
How to make Chocolate Shortbread Heart Cookies
In a bowl, combine the egg and sugar, and whisk vigorously with a fork.
In a bowl, combine the egg and sugar, and whisk vigorously with a fork.
Add the mascarpone cheese.
Add the mascarpone cheese.
Add the cocoa and hazelnut spreadable cream.
Add the cocoa and hazelnut spreadable cream.
Pour in the peanut seed oil.
Pour in the peanut seed oil.
Now add the dry ingredients: flour, cocoa, vanilla yeast and a pinch of salt.
Now add the dry ingredients: flour, cocoa, vanilla yeast and a pinch of salt.
Start kneading with a fork to even out the ingredients.
Start kneading with a fork to even out the ingredients.
Continue to work with your hands until you get a smooth and homogeneous dough. Wrap it in cling film and let it rest for 30 minutes in the refrigerator.
Continue to work with your hands until you get a smooth and homogeneous dough. Wrap it in cling film and let it rest for 30 minutes in the refrigerator.
Roll out the dough between two sheets of parchment paper.
Roll out the dough between two sheets of parchment paper.
Cut out about 15 little hearts with the special heart-shaped mold.
Cut out about 15 little hearts with the special heart-shaped mold.
Gradually arrange the shortbread biscuits in a pan lined with a sheet of parchment paper.
Gradually arrange the shortbread biscuits in a pan lined with a sheet of parchment paper.
Bake the shortbread biscuits in the oven at 180°C/356°F for 12 minutes.
Bake the shortbread biscuits in the oven at 180°C/356°F for 12 minutes.
Remove the chocolate shortbread heart cookies from the oven and let them cool. Sprinkle them with a little bitter cocoa powder and serve.
Remove the chocolate shortbread heart cookies from the oven and let them cool. Sprinkle them with a little bitter cocoa powder and serve.
