These Chocolate Covered Cookie Dough Hearts combine homemade, edible chocolate chip cookie dough covered in rich, semi-sweet melted dark chocolate and topped with sprinkles! They're easy to make, budget-friendly, and the perfect Valentine's Day gift for your schmoo, friends, neighbors, or coworkers!
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Why You'll Love This Recipe
- Homemade and from the heart. These chocolate chip cookie dough hearts make great Valentine's Day gifts for the people you care about. Showing someone that you made them a little something special can go a long way!
- The taste. This chocolate chip cookie dough recipe is edible (and eggless!) with the perfect amount of mini chocolate chips. It tastes really good straight from the freezer, too!
- Simple and straightforward. The chocolate chip cookie dough recipe is simple to prepare and requires only a minimum of 30 minutes to an hour for chilling and dipping them into the melted chocolate is easy and fun! Get your kids involved by enlisting them on sprinkle duty as you place the melted chocolate hearts onto the tray.
- The ingredients. All of the ingredients needed you either already have in your pantry or can easily get at your local grocery store.
And probably the biggest reason they're the best? It's CHOCOLATE!
Ingredients Needed
I recommend using the following ingredients below to make these chocolate dipped cookie dough hearts. All of the ingredients below I got from my local ALDI.
- Baker’s Corner All-Purpose Flour. You must heat treat the flour before adding it to the cookie dough (more on how to do this below).
- Vegetable Shortening, Coconut Oil, or Paraffin Wax. All three options will thin the chocolate, making the process of dipping the chocolate chip cookie dough hearts easier. Paraffin wax will give it and keep a nice shine. It will also allow the chocolate-covered chocolate chip cookie dough hearts to be out at room temperature without melting.
- Valentine’s Day-themed Sprinkles. For a fun Valentine's Day topping after dipping the hearts in the melted chocolate.
Recommended Baking Tools
For this chocolate chip cookie dough recipe, you can use either your hand mixer or stand mixer that is fitted with a paddle attachment. Additional essential baking tools needed are:
- Wax Paper
- Rolling Pin
- Baking Sheets
- Spatula(s)
- Double Boiler or Large Microwave Safe Bowl. For melting the chocolate. I have used my double boiler (melting the chocolate and paraffin wax), but also a large glass mixing bowl (melting chocolate and coconut oil or vegetable shortening).
- Small Heart-Shaped Cookie Cutter(s). You can go a little bigger but you will yield fewer cookie dough hearts.
How to Make the Recipe
Step 1. Heat treat the all-purpose flour. I know we've all sampled some raw cookie dough at least once, maybe several times, in our life (and hey, we're still here!). The FDA does warn us, however, that harmful strains of E. Coli can be found in raw flour, hence this first step. It takes 10 minutes in the oven with about 25 minutes of cooling time.
Step 2. Make the chocolate chip cookie dough. You'll cream the butter and sugars together first. Then, add the milk and vanilla extract. Lastly, add the heat-treated flour and salt. Once combined, the cookie dough mixture will be thick and slightly sticky. Make sure to use a spatula to fold in your mini chocolate chips.
Step 3. Roll out the cookie dough, then chill. You can use parchment paper or plastic wrap to roll out the chocolate chip cookie dough, but I prefer wax paper. I find the cookie dough doesn't stick to it as much. I also use it as layers when I'm freezing my Homemade Peppermint Patties. Placing a kitchen towel underneath the wax paper can help keep it from sliding around as you roll out the dough.
The recommended ½ inch thickness for the cookie dough works well when using the cookie cutters. This thickness handles well, too when dipping them into the melted chocolate. Just something to keep in mind if you want to go thinner or thicker with your cookie dough hearts!
After rolling the dough out, chill it in the freezer for 15-20 minutes. Cut out the hearts, then refreeze for 30 minutes to an hour. You can also freeze them overnight if you prefer!
Step 4. Melt the chocolate. This step is done like my Chocolate Covered Peanut Butter Eggs, Chocolate Covered Peanut Butter Hearts, Chocolate Dipped Graham Cracker Christmas Trees, and Chocolate Covered Coconut Buttercream Eggs! You can choose to use either paraffin wax, vegetable shortening, or coconut oil for thinning the chocolate.
Step 5. Dip the chocolate chip cookie dough hearts, then add the sprinkles! Having a baking sheet lined with wax paper ready before you begin this step will be super helpful! You can use candy dipping tools or, my preference, good old-fashioned forks from the utensil drawer! Have your Valentine's Day sprinkles ready to go by your baking sheet. If you're like me, you'll quickly get into the groove of dipping the chocolate chip cookie dough hearts, placing it onto the sheet, and then adding the sprinkles. Repeat!
Quick Tips Before Getting Started
- The 2 hour, 5 minute recommended prep time noted for this recipe includes prep time and chill times for cookie dough, melting the chocolate, and dipping the cookie dough hearts.
- Sometimes you forget to set the butter out to soften - not a problem! Just pop it in the microwave for 30 seconds at 40-50% power. That should do the trick!
- If you prefer to not use paraffin wax as a way to thin your chocolate, you can use either vegetable shortening or coconut oil. See the recipe notes for this alternative method of melting chocolate.
- The chocolate chip cookie dough recipe is edible using no eggs and the flour is heat treated.
- I recommend adding a little more flour then what's called for as some of it will stick to the parchment paper.
- If you would rather skip the step of heat treating the flour, you can buy some that has already gone through the process.
More Chocolate Covered Treats!
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📖 Recipe
Chocolate Covered Cookie Dough Hearts
Author:Equipment
- Stand Mixer (or hand mixer)
- Baking Sheets (any size, just make sure they can fit into your freezer)
- Double Boiler (or microwaveable bowl)
Ingredients
chocolate chip cookie dough
- ½ cup Unsalted Butter (room temperature)
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar
- 3 tablespoon Whole Milk (or any dairy milk)
- 2 teaspoon Vanilla Extract
- ⅛ teaspoon Salt
- 1 ¾ cup All-Purpose Flour (must be heat-treated)
- ½ cup Mini Semi-Sweet Chocolate Chips
melted chocolate covering
- 2 tablespoon Coconut Oil or Vegetable Shortening
- 1, 12 oz Semi-Sweet Chocolate Chips
- Valentine’s Day themed sprinkles
Instructions
Heat Treated Flour
- Adjust your oven rack to the 2nd level position and preheat your oven to 300ºF. Line a baking sheet with parchment paper, then spread out your measured all-purpose flour on top. Bake for 10 minutes, mixing the flour every 2-3 minutes so it doesn't clump. Remove from the oven and allow to cool completely. Keep stored in an airtight container if not used right away.1 ¾ cup All-Purpose Flour
Chocolate Chip Cookie Dough
- Using your hand mixer or a stand mixer fitted with a paddle attachment, mix together the unsalted butter, pure cane sugar, and light brown sugar on medium-high speed until well blended. The mixture should look light and fluffy. Add in the milk and vanilla extract.½ cup Unsalted Butter, ½ cup Granulated Sugar, ½ cup Light Brown Sugar, 3 tablespoon Whole Milk, 2 teaspoon Vanilla Extract
- Reduce the mixer speed to low, gradually adding in the heat treated and cooled all-purpose flour and salt until well combined. The dough should be thick and slightly sticky.1 ¾ cup All-Purpose Flour, ⅛ teaspoon Salt
- Fold in the mini semi-sweet chocolate chips with a spatula.½ cup Mini Semi-Sweet Chocolate Chips
- Transfer the chocolate chip cookie dough onto a sheet of wax paper, then top with another sheet of parchment paper.
- Pat down the cookie dough mixture in between the two sheets of wax paper with your hands until you can begin to roll it out with a rolling pin. Roll the dough out to a ½ inch thickness, then place it into the freezer for 15-20 minutes.
- Using your small heart-shaped cookie cutters, cut out each heart and place onto a wax paper lined baking sheet. When all the cookie dough has been used, place the baking sheet back into the freezer for 30 minutes to 1 hour, or until the dough is cold and firm.
Melted Chocolate
- Add the semi-sweet chocolate chips and coconut oil (or vegetable shortening) to a large microwave-safe bowl. Microwave in 30-45 second increments at 50-60% power until the chocolate is smooth and melted.1, 12 oz Semi-Sweet Chocolate Chips, 2 tablespoon Coconut Oil or Vegetable Shortening
Dipping the Chocolate Chip Cookie Dough Hearts
- Place one chocolate chip cookie dough heart into the melted chocolate, then coat all sides using a fork or candy dipping tools. Carefully lift up and gently tap or run the bottom side of the fork on the edge of the bowl or double boiler to remove any excess chocolate. Place onto the wax paper-lined baking sheet, then immediately decorate with sprinkles.Valentine’s Day themed sprinkles
- Repeat step 2 until all the chocolate chip cookie dough hearts have been coated in the melted chocolate and topped with the sprinkles.
- When finished, place the cookie dough hearts in the refrigerator to chill. This will give the melted chocolate time to set as well.
- Trim off any excess chocolate from the bottom, if desired. Keep chocolate-covered cookie dough hearts stored in an airtight container in the refrigerator or freezer, separated by layers of wax paper.
Recipe Notes
Nutrition
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
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