Ingredients
Equipment
Method
- Preheat the oven to 350°F and line a small baking sheet with parchment paper or use a silicone mat.
- Stir together the melted butter, sugar, egg yolk, vanilla extract, and red food coloring until well combined.
- Sprinkle the flour, cocoa powder, baking soda, and salt evenly over the dough, then stir just to combine.
- Press the dough flat in the bowl, divide it in half by eye, and roll each half into a ball. You should get 3 cookies from each half.
- Roll each dough ball in your hands, coat lightly with extra granulated sugar, and space evenly on the prepared baking sheet.
- Bake for 10-12 minutes, until they spread, start to crackle, and appear dry on top.
- Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
- After the cookies have cooled for 10 minutes, press a white chocolate heart into the center of each cookie.
- Move the cookies to the fridge for 30 minutes to set the hearts without them melting too much.
- Bring to room temperature before serving.
Nutrition
Notes
Feel free to experiment with different types of chocolate or nuts for variety. Store in an airtight container for up to a week.