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Heartbreaker Cookies

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Heart Chocolates

Heartbreaker Cookies

By Amanda Hutchinson

Makes about 2 dozen cookies

1 1/4 cups brown sugar
3/4 stick of butter
2 tablespoon milk
1 tablespoon vanilla extract
1 egg
2 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
heart-shaped chocolate of choice: either 2 cups chopped or one per cookie (roughly 24)

Preheat oven to 375º. Beat together brown sugar, butter, milk, and vanilla until smooth, then add egg and mix again. In a separate bowl, combine flour, salt, and baking soda. Add the flour mix to the brown sugar mix 1/2 cup at a time, mixing until smooth each time. If using chopped chocolate, stir these in. Scoop onto cookie sheet using a 1/8c scoop (12 cookies for a smaller cookie sheet and 15 for a larger one). Bake 8 to 10 minutes or until lightly golden brown but not crispy. Carefully transfer to a cooling rack. If using whole chocolate hearts, gently press one into each cookie while it’s still warm.

Amanda Hutchinson is a senior journalism major at Ithaca College who enjoys making real food on a college budget. Check out her other work at amandalhutchinson.wordpress.com.

For more of Amanda’s recipes, check out her chili.

1 thought on “Heartbreaker Cookies”

  1. Pingback: Simple Beef Wellington | Edible Finger Lakes : Edible Finger Lakes

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