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  1. 1 cup flour (plus 2 Tablespoons)
  2. 1/2 teaspoon baking soda
  3. 1/4 teaspoon kosher salt
  4. 1/4 cup unsalted sweet cream butter, softened
  5. 6 Tablespoons sugar
  6. 6 Tablespoons brown sugar
  7. 1/2 teaspoon vanilla extract
  8. 3 Tablespoons cold water
  9. 1 1/2 cups mini chocolate chips
  10. 1 mini heart cookie cutter
  11. 8oz bag of Ghirardelli melting chocolate wafers
  12. 1 container of V-day sprinkles


  1. Combine the flour, baking soda, salt, sugar, brown sugar, butter and vanilla in a large mixing bowl. If dough is still crumbly, mix in 2-3 Tablespoons cold water.
  2. Stir chocolate chips into batter.
  3. Prepare two cookie sheets with parchment paper or non-stick silicone baking mats. Set one aside.
  4. Place dough onto one cookie sheet and flatten the dough to about 1/2 inch thick.
  5. Refrigerate cookie dough for 20 minutes.
  6. Remove dough from fridge and using the cookie cutter, cut out your hearts.
  7. Place chocolate chip cookie dough hearts onto a plate and refrigerate an additional 10 minutes.
  8. Using a microwave safe bowl, melt the Ghirardelli wafers in intervals of 30 seconds, stirring in between. Handle with care, as bowl may become hot.
  9. Dip each heart into the melted chocolate and turn until completely coated. Allow excess chocolate to drip back into the bowl, then place hearts on your second prepared cookie sheet.
  10. While chocolate is still soft, coat the top of your hearts with sprinkles.
  11. Allow chocolate to set for at least 30 minutes before enjoying.

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