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Chocolate Heart Sandwich Cookies

You’ll want to underbake these cookies slightly so the filling doesn’t squish out the sides of the

sandwiches when you bite into them. If they do turn out crunchy, do what Barbie does and

improvise! Crush the cookies in a bowl, top with berries, and finish with a dollop of whipped cream.

Makes about 30 cookies

2⁄ cups all-purpose flour,

plus more for dusting

⁄ cup unsweetened cocoa

powder, sifted

⁄ teaspoon baking powder

⁄ teaspoon baking soda

⁄ teaspoon salt

⁄ cup unsalted butter,

at room temperature

1 cup firmly packed light brown

sugar

⁄ cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1

MAKE THE DOUGH. In a medium bowl, mix the flour, cocoa

powder, baking powder, baking soda, and salt. In a large bowl,

using an electric mixer, beat together the butter, brown sugar,

and granulated sugar on medium-high speed until light and fluffy,

2–3 minutes. Reduce the speed to low, add the egg and vanilla, and

beat until well combined. Turn off the mixer and scrape down the

sides of the bowl with a rubber spatula. Add the flour mixture and

beat on low speed just until incorporated. Using the spatula, scrape

the dough out onto a piece of plastic wrap. Cover the dough with

the wrap, shape into a thick disk, and refrigerate until firm, at least

1 hour or up to overnight.

2

CUT OUT THE COOKIES. Preheat the oven to 350°F. Line 2 cookie

sheets with parchment paper. Unwrap the dough and set it on a

lightly floured work surface. If the dough is too hard to roll directly

from the refrigerator, let it stand at room temperature for a few

minutes. Dust a rolling pin with flour and roll out the dough ⁄ inch

thick. Using a 2-inch-wide heart-shaped cookie cutter, cut out as

many cookies as possible. Place the cookies on the prepared pans,

spacing them about 1 inch apart. Gather up the dough scraps, press

them together, roll out, and cut out more cookies. (If the dough has

warmed too much to roll easily, wrap and refrigerate until firm, then

try again.)

3

BAKE THE COOKIES. Place 1 cookie sheet into the oven and bake

the cookies until firm to the touch, 10–12 minutes. Let cool on the

pan on a wire rack for 5 minutes, then transfer the cookies directly

to the rack and let cool completely. Repeat with the remaining

cookie sheet of cookies.

Continued on next page

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Cookies, Brownies & Bars 17