Two color heart cookies



Love is when to halves perfectly complete one another. The giving of flowers and chocolates is a timelessly romantic gesture, but what we need is something that pays tribute to a perfect union. On Valentine's day what could be better than some homemade sweetness? Two color heart cookies are your unmistakable love message...a plain and cocoa dough set in the sweetest of puzzles of poetry and taste. Two different colored hearts hold each other tight in a delicious embrace, bringing to life unique, fragrant and original homemade cookies. Two color heart cookies are the perfect gift for all the special people in your life: simply place them in a bag and tie with a nice red ribbon!

Flour 00 5 cups (500 g)
Butter 1 cup (300 g) - (cold from the refrigerator)
Egg yolks 3 - (cold from the refrigerator)
Brown sugar 1 cup (200 g)
Fine salt 1 pinch
Unsweetened cocoa powder 7 tbsp (50 g)

How to prepare Two color heart cookies

To prepare two color heart cookies, start by placing the cold butter in the bowl of a planetary mixer fitted with a leaf hook 1. Add the brown sugar 2 and the salt 3. Stir at a moderate speed into a homogeneous and creamy mixture. 

Add the yolks 4 and mix to thoroughly stir them in. Add the flour 5 and continue to mix until stirred in 6

Place on a work top 7 and knead for a few seconds by hand to make it more compact. Divide the dough in half 8 and place one half in the planetary mixer. Add the cocoa 9 

and knead with the leaf hook until absorbed 10. Now you have two doughs: a plain one and a dark one 11. Separately wrap them in plastic wrap 12 and leave to rest in the refrigerator for an hour

Once this time is up, roll the plain dough out with a rolling pin until 0.4"-0.8" thick 13. Now roll the cocoa dough out to the same thickness 14. Use a 2.9" wide and 2.8" long heart-shaped mold to make the first cookie.  

Press a smaller heart-shaped mold, 1.8" wide and 1.6" long, down on the heart-shaped cookie 16, to create a larger hollow heart and a smaller full one. Separate and keep both parts 17, because you'll need them soon. Now do the same with the cocoa dough: make a heart-shaped cookie and then another one using a smaller mold 18.

Separate both just like you did for the plain dough 19. Now take a tray lined with parchment paper and place the larger cocoa heart-shaped cookies on it, and a white smaller cookie in the middle of each one 20 to create the two color effect. Repeat with the larger plain dough hearts, by placing the smaller dark hearts in the middle of each one 21. 

Continue until you use up both doughs 22. Bake the biscuits in a static oven preheated to 356°F (180°C) for 15 minutes on the lowest shelf. Poi  then remove from the oven and leave the cookies to cool before moving them from the tray and serving 24.


Once baked the cookies can be stored in a tin for a week. 

The dough (plain and cocoa) can be stored in the refrigerator for 3-4 days. Alternatively, it can be frozen for around a month.



Flavor the cocoa dough by adding a pinch of peperoncino and the plain dough with some vanilla seeds!