Valentine’s Day is tomorrow, and if you’re not all caught up on that whole romantic gifts thing, I got you covered. In white chocolate and pink sanding sugar, that is.
February is kind of the worst month, because all you have to celebrate is a holiday romanticized to sell candy and a holiday to honor some dead white guys (that also happened to be president.) It’s still cold out, even though everyone is totally done with winter at this point. The only thing that’s currently reminding me of the coming of spring is the fact that I did this shoot in the afternoon, which means the days are finally getting longer. Sunlight for the win, am I right?
This is the first dessert recipe I’ve posted in 2017, because I’ve been trying to eat better myself, but part of being balanced is indulging once in a while.
Despite its sketchy origins, Valentine’s Day is about love now, and one of the most important people to love is yourself. If you have time tomorrow, spend some time for you. Eat a meal you love, take a power nap instead of drinking soda, or just taking five minutes to do something you want to. Taking care of yourself is as good as eating chocolate, and is sometimes the exact same thing as eating chocolate. If you’re super busy this Valentine’s Day, at least take a moment to relax and reflect on what you’ve accomplished. You deserve a lil’ love.
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ cup cocoa powder
- 2 ¼ cups all purpose flour
- 2 cups white chocolate chips, melted
- red or pink sanding sugar for decoration
Preheat the oven to 375º F.
In a large bowl, cream the butter and both sugars until combined.
Add the eggs, one at a time, mixing well after each addition. Add the vanilla and baking soda and mix again.
Add the cocoa powder and the flour, and gently mix until the dough comes together.
Scoop the cookies out onto a greased or lined baking sheet and bake for 10-12 minutes, depending on their size, and let cool completely before decorating.
Pour the melted chocolate into a piping bag or a plastic bag with the corner cut off and draw patterns or zigzags across each cookie. Before the chocolate sets up, sprinkle on some sanding sugar. Let the chocolate set completely before serving.