Super soft chocolate chip cookies are cut into hearts, with half dipped in white chocolate, then topped with sprinkles. A perfect way to say “I love you!”
It seems as though Valentine’s Day is the one day out of the year that it is acceptable to be a little cheesy. At least that’s the way it works around here. We typically don’t like to spend a lot of money on a Hallmark holiday, but we do like to acknowledge it, even if it’s with a gigantic poster. I decided to extend Valentine’s Day into 7 days this year, and surprise my husband with a little treat or gift for the 7 days leading up to Valentine’s Day. Most of it is on the cheesy side, but if it involves food or a back massage, he won’t mind!
For the first day, I decided to make his favorite chocolate chip cookies cut into hearts. And thanks to an idea from a friend (Thanks Chloe!), I increased the awesome factor by dipping half of the cookie in white chocolate and added sprinkles. They turned out pretty cute, but I might be a little biased. The whole idea behind giving him cookies was that they were all for him, every single one of them, and he didn’t have to share. He insisted though. :)
To make these heart shaped cookies, I began by baking my favorite recipe for chocolate chip cookie bars in a 9 x 13 inch pan. Then I used a cookie cutter to carefully cut out hearts, dipped them in chocolate, topped them with sprinkles, put them in a plastic bag, made a little sign, and called it a day. Unfortunately I don’t know the source for my chocolate chip cookie bar recipe, I’ve had it written on a worn recipe card for years.
Dipped Chocolate Chip Cookies
INGREDIENTS
- 1/2 cup butter, softenend
- 1/2 cup shortening
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (1-12 ounce bag) semisweet or milk chocolate chips
- 1 package white chocolate or vanilla almond bark
- sprinkles
DIRECTIONS
- Pre-heat oven to 375 degrees.
- Grease a 9 x 13 inch pan.
- In the bowl of your electric mixer, combine butter, shortening, sugar and brown sugar. Beat for 3 minutes.
- Add in eggs and vanilla and beat for an additional 2 minutes.
- Turn the speed to low and add in flour, baking soda and salt. Scrape down the sides of the bowl as you go.
- Fold in chocolate chips until they are distributed throughout the dough.
- Spread dough into the baking dish.
- Bake for 15-20 minutes. I usually bake for around 15 minutes because we like our cookies on the softer side.
- Allow to cool completely. If you want to eat the chocolate chip cookie bars as-is, stop here. If you want to turn them into dipped chocolate chip cookies, continue on.
- Place the pan of cookies in the freezer for about 10 minutes. This will make cutting them out and dipping them easier.
- Cut out cookies using a cookie cutter and place on wax/parchment paper.
- Melt white chocolate according to the directions on the package.
- Take one cookie at a time and hand dip into the white chocolate, covering half the cookie.
- Immediately top with sprinkles.
- Allow the chocolate to set for a few minutes.
- Enjoy!