They said it couldn’t be done: to bake heart-shaped chocolate chip cookies. Chocolate chip cookie dough is notorious for flattening out and generally baking up into roundish blobs.
But just the other day I came across a cookie article in an old copy of Country Living Country Cooking, 1995, and it showed a number of heart-shaped cookies, including this chocolate chip variety. Had to try it! Immediately!
I wasn’t feeling very hopeful, though, being pretty sure that I would find roundish blobs when I opened the oven. I’m coming off of several baking failures, including a Lithuanian soda bread that looked and tasted like something you would be given to eat in solitary confinement in a high-security prison. So I felt low, baking wise.
To my delight, though, the recipe yielded ten large, golden-brown chocolate chip hearts. Furthermore, the dough was easy to handle, with no sticking, breaking or other funny stuff. Here is the recipe!
Heart-Shaped Chocolate Chip Cookies
1 cup (2 sticks) butter, softened
1/3 cup white sugar
1/3 cup brown sugar
2 teaspoons vanilla
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet mini chips
1/2 cup chopped pecans
A five-inch heart-shaped cookie cutter
Heat oven to 375 degrees, and line a cookie sheet with parchment paper.
Beat butter with the sugars well, until fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt and add into the sugar/butter mixture. Fold in the chocolate chips and pecans. The dough will be firm.
Grease the inner side of the cookie cutter and place on the lined baking sheet. Measure 1/3 cup of the dough, and drop into greased cutter. Pat dough evenly to form a heart shape. The dough will be about 1/4″ thick. Pay special attention to the edges, firming them down with the tip of a spoon. Carefully remove the cutter and repeat to make remaining cookies. Leave about 2 inches between each cookie. Bake for about 10 to 12 minutes or until golden.
Baking notes: Removing the cutter from the heart-shaped dough is straightforward, especially if you lift it up slowly and press down on the dough edge with the tip of a spoon as you lift. I experimented with lightly flouring the greased cutter, and this also helped. My cookie cutter was actually about 4-1/2 inches from top to bottom.
The above herbs include fronds of rosemary and rose geranium. According to The Book of Valentine Remembrances by Adelma Simmons, rosemary signifies remembrance, and rose geranium, preference. So it’s a little romantic touch.
I have had this little book for years, as you can see by the spatters!
Photographing birds can be a ticklish business. It only takes a second for the bird to hop from one place to the next, or to simply fly away. Here is a junco, a bit of a rarity at the feeder because it usually is on the ground looking for seed. It hopped down from the perch to the feeder’s edge, and in a second, had flown away.
Peace to you. Fran