Chocolate Sweet Hearts
Martha Stewart
Prep: 25 minutes Total: 55 minutes plus cooling
These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
Ingredients
Makes 42.
* 1 cup all-purpose flour (spooned and leveled)
* 1/4 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 4 ounces bittersweet or semisweet chocolate, chopped
* 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
* 1/2 cup packed light-brown sugar
* 1 large egg
Directions
1. In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
2. Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).
3. Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
4. Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool.