Recipe summary

Hands-on time:
30 mins. to 40 mins.
Baking time:
10 mins. to 11 mins.
Total time:
1 hrs 40 mins. to 2 hrs 51 mins.
Yield:
4 to 4 1/2 dozen 3" cookies
Fancy - it doesn't HAVE to be fussy...

The following blog comment was posted by "Angela," in response to a post on linzer cookies:

"Another favorite trick of mine to use with any mini cookie cutter. Bake a dozen each of 2 different types of cookies (ex.: sugar and snickerdoodle, or chocolate fudge). Then while they're still warm, cut the centers out and swap them out! As the cookies cool the pieces stick together and you get, for instance, a sugar cookie with a cinnamon heart in the center."

What a fabulous idea! We were thinking sugar cookies and chocolate cookies would make a striking combination. But which recipes to use? They'd need to bake for the same time, at the same temperature, rise/spread the same, and make about the same number of cookies.

We figured our Guaranteed Sugar Cookies would work just fine. But which chocolate cookie to pair them with?

Serendipity! "John," a member of the Baking Circle, our online community, posted this recipe just as we started looking for the ideal chocolate cookie. As it turns out, John's recipe was a wonderful match: same baking time and temperature; same, size, shape, rise, and spread. The sugar cookie recipe makes about 8 more cookies than the chocolate cookie recipe, but who'd ever complain about a surfeit of sugar cookies?

While it's somewhat of a project to make two batches of dough, then do the heart swap, we think the result is well worth the effort. Thanks, Angela and John!
Volume Ounces Grams

Chocolate Cookies

Vanilla Cookies

Directions

  1. 1) To make the chocolate cookies: Melt the chocolate with the butter, in a microwave oven or double boiler set over a burner. Set it aside.
  2. 2) In a large bowl, mix together the sugars. Pour the chocolate/butter into the bowl, stirring to combine.
  3. 3) Add the corn syrup, vanilla, egg, espresso powder, baking powder, baking soda, salt, and cocoa, stirring to combine.
  4. 4) Stir in the flour; the dough will be soft and smooth. Cover it, and refrigerate for 1 to 2 hours, until it's solidified and stiffened up.
  5. 5) While the chocolate dough is chilling, make the vanilla cookie dough.
  6. 6) Lightly grease (or line with parchment) a couple of baking sheets. Preheat the oven to 375F.
  7. 7) Using a very slightly heaped tablespoon cookie scoop, drop six balls of vanilla cookie dough on one of the baking sheets, then six balls of chocolate cookie dough, spacing them evenly with about 2" between them. If you don't have a tablespoon cookie scoop, the dough balls should be a generous 1 1/4" in diameter. Gently flatten each ball of dough to about 2" across.
  8. 8) Bake the cookies for 10 minutes. While they're baking, prepare your next sheet of cookies for the oven.
  9. 9) Remove the cookies from the oven, and set your timer for 4 minutes. After 4 minutes, use a 1 3/4" to 2" heart-shaped cutter to cut a heart out of the center of each of the cookies. Quickly transfer the hearts to cookies of the opposite flavor, gently pressing them into the heart-shaped opening in the center of each. You'll now have vanilla cookies with chocolate hearts, and chocolate cookies with vanilla hearts.
  10. 10) Change the look by putting the vanilla hearts bottom-side-up in the chocolate cookies; the bottom of the cookie will be medium-gold, rather than cream-colored. This yields more of a "heart of gold" look.
  11. 11) Repeat with the remaining cookie dough. You'll have some leftover vanilla cookie dough, enough to make about 8 cookies. Cut hearts out of the center, and flip them over so the bottom's on the top: heart of gold!
  12. Yield: about 4 to 4 1/2 dozen cookies.

Tips from our bakers

  • These cookies are best enjoyed within several days of making them. Wrap tightly, and store at room temperature. They're not good candidates for freezing, as the centers tend to loosen when frozen, then thawed.