Red Velvet Sweetheart Cookies

By srumbel

From: Jenn@eatcakefordinner

On day one, these cookies are crispy on the outside and chewy on the inside. On day two, they really soften up and the whole cookie is soft and chewy. I have never had one of those kiss cookies, but I imagine they are similar to these when biting into the cookie. It does take a little bit of effort to bite through that chocolate heart, but all together the flavor is So YUMMY.

Ingredients

• 1 1/2 c. + 2 Tbl. all-purpose flour
• 2 Tbl. unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. vegetable oil
• 1 c. sugar
• 1 large egg
• 2 tsp. red food coloring
• 1 tsp. white vinegar
• 1 1/2 tsp. vanilla extract
• 18-19 frozen chocolate hearts
• (I used cookies 'n' creme and milk chocolate hearts)

Preparation

Step 1

In a medium bowl, combine the flour, cocoa powder, baking soda and salt; set aside. In a large bowl, combine vegetable oil and sugar and beat until well combined; about 2-3 minutes. Add the egg, red food coloring, vinegar and vanilla and mix until combined. Slowly add the dry ingredients and mix until just combined. Refrigerate dough for at least 30 minutes or up to overnight (I refrigerated my dough overnight).

When ready, preheat oven to 375 degrees. Roll dough into 1 1/2-inch balls and bake on a lightly greased baking sheet for 8 minutes. Cool for 30 seconds, then press a frozen chocolate heart into the center of each cookie. Immediately transfer cookies to a wire rack and cool completely. When the bottom of the chocolate hearts were slightly melted, I lightly pressed them down into the cookie a little more. Makes 18-19 cookies. Store in an air-tight container.

If desired, you can melt about 1/3 cup of white chocolate chips in one bowl and 1/3 cup of milk chocolate chips in another bowl and drizzle over cooled cookies. Allow chocolate to set.

*Unwrap chocolate hearts and place in the freezer for at least 30 minutes. Don't remove from freezer until cookies come out of the oven.