Ingredients
Equipment
Method
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.1 cup unsalted butter, softened to room temperature, 1 1/4 cups granulated sugar
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder.2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/4 cup unsweetened cocoa powder
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the finely chopped dark chocolate until evenly distributed throughout the cookie dough.1 cup finely chopped good-quality dark chocolate
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling step is crucial for preventing the cookies from spreading too much during baking and helps develop their flavor.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Scoop rounded tablespoons of chilled dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For perfectly uniform cookies, you can use a cookie scoop.
- Bake for 10-12 minutes, or until the edges are set and lightly golden, and the centers appear slightly underbaked. It’s better to slightly underbake than overbake for a chewier cookie.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up.
- While the cookies are cooling, melt the white chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler. If the white chocolate is too thick to drizzle, stir in a tablespoon of heavy cream until it reaches your desired consistency.1 cup white chocolate chips, 1/4 cup heavy cream
- Once the cookies are completely cool, dip half of each cookie into the melted white chocolate, letting any excess drip off. Immediately sprinkle with your chosen Valentine's Day sprinkles while the chocolate is still wet.red, pink, and white sprinkles
- If using, melt dark chocolate or red candy melts and place them in a piping bag or a resealable bag with the corner snipped off. Drizzle the melted chocolate over the white chocolate-dipped cookies for an extra festive touch.melted dark chocolate or red candy melts
- Place the decorated cookies on parchment paper and let the chocolate set completely at room temperature or in the refrigerator for about 10-15 minutes.
Notes
Properly stored, your cookies will stay fresh and delicious for several days. Store in an airtight container at room temperature for up to 3-4 days. Refrigerate for up to 5-7 days. Freeze undecorated cookies for up to 2-3 months, or decorated cookies for up to 2 months.
