Ingredients:

  • 1 cup (120 g) All-Purpose Flour (Must be heat-treated)
  • 1/2 cup (1 stick / 113 g) Unsalted Butter, softened
  • 1/2 cup (110 g) Light Brown Sugar, packed
  • 1/4 cup (50 g) Granulated Sugar
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1 tsp (5 mL) Pure Vanilla Extract
  • 2–3 Tbsp (30–45 mL) Whole Milk (or 2%)
  • 3/4 cup (130 g) Mini Chocolate Chips (Semi-Sweet)
  • 4 oz (115 g) Dark or Milk Melting Chocolate (Optional Coating)

Instructions:

  1. Treat the Flour: Preheat oven to 300°F (150°C) OR use the microwave. Spread the flour evenly on a baking sheet. Bake for 5-7 minutes, stirring halfway, until the internal temperature reaches 165°F (74°C). If microwaving, heat in 30-second bursts until the same temperature is reached.
  2. Cool Completely: Transfer the treated flour to a separate, clean bowl and allow it to cool completely (approximately 10 minutes). This is crucial before mixing.
  3. Cream the Fats and Sugars: In a stand mixer or large bowl, cream the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the sides.
  4. Add Flavoring: Beat in the vanilla extract and salt until just combined.
  5. Incorporate the Flour: Gradually add the cooled, treated flour to the creamed mixture on low speed. Mix until just incorporated and no streaks of dry flour remain.
  6. Adjust Consistency: Add the milk, starting with 2 tablespoons. Mix until the dough comes together and is moist but still holds its shape when squeezed. If the dough seems too crumbly, add the remaining tablespoon of milk.
  7. Fold in Chips: Use a rubber spatula to gently fold in the mini chocolate chips. Do not overmix.
  8. Prepare for Chilling: Turn the dough out onto a piece of plastic wrap. Form it into a disc about 1.5 inches thick. Wrap tightly.
  9. Chill the Dough: Refrigerate the dough for at least 60 minutes. The dough must be firm enough to roll and cut without sticking or losing its shape.
  10. Roll and Cut: Dust a surface lightly with treated flour (or place the dough between two sheets of parchment paper). Roll the chilled dough to about 1/2 inch (1.2 cm) thickness. Use the heart-shaped cutter to cut out the shapes. Re-form and roll any scraps.
  11. Final Set: Place the cut hearts onto a parchment-lined tray and return them to the refrigerator for 15 minutes to firm up again before serving or coating.
  12. Optional Coating (Melt and Apply): If coating, melt the chocolate gently. Dip the base or half of each chilled heart into the melted chocolate, or drizzle patterns over the top. Allow the chocolate to fully set in the refrigerator before serving.