Go Back
+ servings
Double Chocolate Spritz Heart Cookies

Double Chocolate Spritz Heart Cookies

Adapted from Land'o'Lakes; this recipe is large because I was sending cookies into John's classes; you can cut it in half if around 100 small cookies is too many.
Course Dessert
Cuisine Cookies
Servings 100 small cookies
Author TheSpicedLife


  • 3 1/2 cups + 2 T (457 g) AP flour
  • 6 T Dutched cocoa powder
  • 1 t fine sea salt
  • 1 1/2 cups unsalted butter, softened
  • 1 cup sugar
  • 2 egg yolks
  • 6 T milk
  • 2 T vanilla
  • 4 oz unsweetened chocolate, melted and cooled
  • sugar for sprinkling on cookies before baking--I like fine sugar here


  1. Preheat the oven to 375 F. This many cookies will need to be baked in rounds; it will go faster if you can bake 2 sheets at a time. If you can, place the oven racks in the top and bottom thirds of the oven. Line 2 cookies sheets with silicone mats or parchment paper and set aside.

  2. Whisk together the flour, cocoa powder and salt. Set aside.
  3. Beat the butter until creamy in a stand mixer or with a hand mixer.
  4. Scrape the sides and bottom of the bowl, and then add the sugar. Beat until light and fluffy.
  5. Again scrape the sides and bottom of the bowl. Beat in the egg yolks. Scraping the bowl as needed, beat in the vanilla and milk.
  6. Add the cooled melted chocolate and beat it until well incorporated. Scrape the sides and bottom of the bowl.
  7. Add the flour mixture in 3 additions, slowly mixing it into the dough.
  8. If the dough is too soft to fill the cookie press, you may need to chill it first. I was lazy and left it out the whole time--but I might have avoided some problems if I had chilled the dough in between baking rounds of cookies. At any rate, fill the cookie press and press the cookies 1 inch apart on the prepared cookie sheets.

  9. Sprinkle the cookies with fine sugar.
  10. Bake for 9-11 minutes, until set.
  11. Let cool completely on the cookie sheets.