Soft chocolate chip cookie hearts filled with fudgy brownie centers make the perfect Valentine’s Day treat
Table of Contents
- What Are Brookie Hearts?
- Why This Recipe Works
- Ingredient Notes
- Step by Step Instructions
- Shaping the Perfect Heart
- Flour Substitutions: Bread Flour vs All Purpose
- Decorating Options and Sprinkles
- How to Make Sourdough Starter
- Storage and Make Ahead Tips
- Frequently Asked Questions
- Shop This Recipe
When Valentine’s Day approached this year, I wanted to create something memorable. I had been experimenting with my great aunts 70 year old chocolate chip cookie recipe and the idea struck me: what if I could take these amazing cookies and my favorite Fudgy Brownies and shape them into heart shaped treats? Not layered brookies in a pan, but individual cookie hearts with brownie centers baked right in.
The concept worked beautifully. The cookie dough holds its shape perfectly thanks to the melted butter method, creating a sturdy border that frames the fudgy brownie filling. Each heart is its own little world of texture and flavor: crispy and chewy cookie edges meeting rich, chocolatey brownie in every bite.
What Are Brookie Hearts?
Brookie hearts are individual heart-shaped cookies made with a sourdough chocolate chip cookie dough border filled with fudgy sourdough brownie batter. Unlike traditional brookies that layer cookie dough and brownie batter in a pan, these are shaped by hand into hearts before baking.
The cookie dough is rolled into ropes, formed into heart shapes, frozen to hold their structure, then filled with brownie batter and baked together. The result is a stunning Valentine’s Day dessert that combines two beloved treats in one bite.
Heart-Shaped Brookies | Sourdough Valentine’s Day Treat
Equipment
- Large mixing bowl
- Whisk or hand mixer/stand mixer
- spatula
- plastic wrap
- Kitchen scale (recommended)
- Baking sheet
- Parchment paper
- Shallow bowl (for optional sprinkles)
- Cooling rack
Ingredients
COOKIE DOUGH INGREDIENTS
- 113 g unsalted butter melted and cooled slightly (1/2 cup or 8 tablespoons)
- 100 g dark brown sugar packed (1/2 cup)
- 65 g granulated sugar 1/3 cup
- 10 g honey or light corn syrup 2 teaspoons
- 1 large egg room temperature
- 75 g active sourdough starter 100% hydration, fed 4 to 6 hours prior OR 75g sourdough discard (fed within 1 to 2 days) (1/3 cup)
- 6 g vanilla extract 1 1/4 teaspoons
- 220 g bread flour 1 3/4 cups
- 1.5 g instant coffee finely ground dark roast (optional) (1/2 teaspoon)
- 4 g fine sea salt 3/4 teaspoon
- 2 g baking soda 1/2 teaspoon
- 170 g dark chocolate mini chips/regular chips optional chocolate chopped from bars (1 cup) but make sure its a fine chop
BROWNIE BATTER INGREDIENTS
- 77 g unsalted butter 5 1/2 tablespoons
- 63 g semi-sweet chocolate chopped (1/3 cup or about 2 ounces)
- 90 g granulated sugar scant 1/2 cup
- 27 g brown sugar 2 tablespoons packed
- 68 g eggs about 1 large egg plus 1 egg yolk
- 36 g sourdough starter 100% hydration, discard or active (2 1/2 tablespoons)
- 4 g vanilla extract 3/4 teaspoon
- 27 g unsweetened cocoa powder 1/4 cup
- 1.5 g espresso powder optional (1/2 teaspoon)
- 38 g bread flour 1/4 cup plus 1 tablespoon
- 2 g fine salt 1/3 teaspoon
- 54 g dark chocolate chips 1/3 cup
Instructions
COOKIE DOUGH INSTRUCTIONS
- Melt 113g butter in microwave for 30 to 45 seconds or on stovetop. Let cool for 5 minutes until warm, not hot.
- Whisk together melted butter, 100g dark brown sugar, 65g granulated sugar, and 10g honey for about 1 minute by hand until smooth and glossy.
- Add egg and whisk until fully incorporated and glossy.
- Add 75g sourdough starter and 6g vanilla extract, whisk until combined.
- Add 220g bread flour, 1.5g instant coffee, 4g salt, and 2g baking soda and fold with spatula until 80% combined. Streaks of flour are okay.
- Fold in 170g chocolate chips/chunks. Mix until all flour is incorporated. Do not overmix.
- Dump cookie dough onto a large piece of plastic wrap and roll into a log shape, OR press into an 8×8 inch pan, OR leave in bowl. Cover tightly with plastic wrap.
- Refrigerate cookie dough for 8 to 12 hours.
BROWNIE BATTER INSTRUCTIONS
- Melt 77g butter and 63g semi-sweet chocolate together in a saucepan or bowl over gentle heat until smooth. or microwave in 30 second increments stirring between, until melted. Set aside to cool slightly.
- Whisk in 90g granulated sugar and 27g brown sugar while the mixture is still warm, then beat in eggs (68g total) one at a time.
- Stir in 36g sourdough starter and 4g vanilla extract until everything is glossy and cohesive.
- In a separate bowl, combine 27g cocoa powder, 1.5g espresso powder (if using), 38g bread flour, and 2g salt.
- Fold dry ingredients gently into the wet mixture until combined. Do not overmix.
- Fold in 54g chocolate chips.
- Cover the bowl and refrigerate brownie batter for 8 to 12 hours.
ASSEMBLY INSTRUCTIONS
- Day 2: Shape, fill, and bake
- Remove brownie batter from refrigerator and let sit at room temperature while you work with the cookie dough.
- Preheat oven to 340 degrees Fahrenheit.
- Remove cookie dough from refrigerator. Portion dough into 30-gram balls. You will need two 30-gram balls per heart (60 grams total per heart).
- Roll each 30-gram ball into a rope about 6 inches long and roughly half an inch in diameter.
- Optional decorating: If using sprinkles or sanding sugar, place sprinkles in a shallow bowl. Roll each rope gently in the sprinkles to coat. Place rope sprinkle-side up on parchment-lined baking sheet before shaping.
- Shape each rope into half of a heart on the parchment-lined baking sheet. You will need two ropes to make one complete heart. Press the two ropes together at the bottom point to form a complete heart.
- Important shaping tip: Make the top humps of the heart wider and out to the sides rather than tall and narrow. This creates a more recognizable heart shape and provides more room for brownie filling.
- Place baking sheet with shaped cookie hearts in the freezer for 30 minutes to 1 hour. Hearts should be firm and cold.
- Remove chilled cookie hearts from freezer. Working carefully, spoon 1 to 2 tablespoons of brownie batter into the center of each heart, filling to about two-thirds the height of the cookie border.
- Try to keep the brownie batter clean where it meets the cookie edge. If brownie batter gets on the cookie dough, it will bake that way. If you prefer you can wipe away any of the brownie that gets out of place.
- Do not overfill or the brownie may overflow during baking.
- Bake at 340 degrees Fahrenheit for 12 to 15 minutes. Cookie edges should be golden brown and brownie center should be just set. A toothpick inserted into brownie should come out with moist crumbs, not wet batter.
- Let hearts cool on the pan for 15 minutes before attempting to move them. Then transfer to a wire rack to cool completely.
Notes
Why This Recipe Works
The melted butter method creates structure. Both the cookie dough and brownie batter use melted butter rather than creamed butter. This creates a denser texture that holds its shape during baking, which is essential for maintaining the heart outline.
Long fermentation builds flavor. The cookie dough ferments for 8 to 24 hours in the refrigerator, developing complex flavor notes. The brownie batter also gets an overnight rest, which deepens the chocolate flavor without adding any sour or tangy notes.
Freezing prevents spreading. The shaped cookie hearts are frozen for 30 minutes to 1 hour before filling with brownie batter. This keeps the cookie dough from spreading into the brownie during baking, maintaining clean lines between the two components.
The baking temperature is a compromise. At 340 degrees Fahrenheit, the cookie has enough time to set and develop golden edges while the brownie bakes through to a fudgy center. This middle-ground temperature prevents the cookie from burning while the brownie finishes cooking.
Ingredient Notes
For the Cookie Dough:
The chocolate chip cookie recipe comes from my Great Aunt Mimi’s Depression era recipe, adapted with sourdough. The melted butter creates a bakery-style texture with crispy edges and soft centers that stay fresh for days thanks to the honey.
Bread flour gives the cookies structure and chew, though all purpose flour works well too. The instant coffee enhances the chocolate flavor without making the cookies taste like coffee. Active sourdough starter is preferred for the best rise, but sourdough discard works beautifully as well.
For the Brownie Batter:
The brownie recipe is scaled down to make just enough filling for 13 to 15 hearts. After the overnight fermentation, the batter will be thick, almost like frosting. This is exactly what you want. The thick consistency prevents the brownie from leaking out of the cookie hearts during baking.
Dutch process cocoa powder creates a rich, deep chocolate flavor. Espresso powder is completely optional but can intensify the chocolate without adding coffee flavor.
Step by Step Instructions
Day 1: Make and Ferment Both Batters
Mix both the cookie dough and brownie batter according to their recipe instructions. For the cookie dough, you can press it into an 8×8 inch pan, leave it in a bowl, or dump it onto a piece of parchment paper and roll it into a log shape for easier portioning later. Cover both batters tightly and refrigerate for 8 to 24 hours.
Day 2: Bring Brownie Batter to Room Temperature
Remove the brownie batter from the refrigerator and let it sit at room temperature while you work with the cookie dough. This makes it easier to scoop and prevents the cold batter from cooling down your frozen cookie hearts.
Day 2: Portion and Shape the Cookie Hearts
Remove the fermented cookie dough from the refrigerator. Portion the dough into 30-gram balls. You will need two 30-gram balls per heart (60 grams total per heart).
Roll each 30-gram ball into a rope about 6 inches long and roughly half an inch in diameter.
Optional: Add sprinkles or sanding sugar. If decorating with sprinkles or sanding sugar, place your sprinkles in a shallow bowl. Roll each rope in the sprinkles, gently coating it. Place the rope sprinkle-side up on a parchment-lined baking sheet before shaping.
Shape each rope into half of a heart on the parchment-lined baking sheet. Press the two ropes together at the bottom point to form a complete heart.
Critical shaping tip: Make the top humps of the heart wider and out to the sides rather than tall and narrow. This creates a more recognizable heart shape and provides more room for the brownie filling.
Freeze the Shaped Hearts
Place the baking sheet with the shaped cookie hearts in the freezer for 30 minutes to 1 hour. The hearts should be firm and cold but do not need to be completely frozen solid.
Fill and Bake
Preheat your oven to 340 degrees Fahrenheit.
Remove the chilled cookie hearts from the freezer. Working carefully, spoon 1 to 2 tablespoons of brownie batter into the center of each heart, filling to about two-thirds the height of the cookie border.
Important: Try to keep the brownie batter as clean as possible where it meets the cookie edge. If brownie batter gets on the cookie dough, it will bake that way and affect the appearance.
Do not overfill or the brownie may overflow during baking.
Bake at 340 degrees Fahrenheit for 12 to 15 minutes. The cookie edges should be golden brown and the brownie center should be just set. A toothpick inserted into the brownie should come out with moist crumbs, not wet batter.
Let the hearts cool on the pan for 15 minutes before attempting to move them. This allows them to set properly. Then transfer to a wire rack to cool completely.
Shaping the Perfect Heart
The key to beautiful brookie hearts is in the shaping technique. Here is what works best:
Each heart needs 60 grams of cookie dough total: However, it is easier to portion the dough into 30-gram balls right away rather than making 60-gram portions and then dividing them. You will need two 30-gram balls to make one complete heart.
Roll to the right thickness: Each rope should be about half an inch in diameter. Too thin and it will overbake; too thick and the heart will be misshapen.
Keep the rope length consistent: Aim for 6 inches per rope. This creates a heart that is roughly 4 to 5 inches wide, which is substantial but not oversized.
Shape the top humps out, not up: The most common mistake is making the top curves too tall and narrow. Instead, shape them wider and out to the sides. This creates a heart that actually looks like a heart, not just a rounded triangle.
Freeze before filling: This step is not optional. Chilled cookie dough holds its shape when you add the wet brownie batter and prevents spreading during baking.
Flour Substitutions: Bread Flour vs All Purpose
For the Cookie Dough:
Bread Flour (recommended): Bread flour has a higher protein content (around 12 to 13 percent) compared to all purpose flour (around 10 to 12 percent). This extra protein develops more gluten, which creates a chewier texture and helps the cookie hold its shape during baking. For brookie hearts, this structure is especially important since the cookie needs to support the brownie filling.
If using bread flour, use 220 grams as written in the recipe.
All Purpose Flour: All purpose flour will work and still produce delicious results. The cookies will be slightly more tender and may spread a tiny bit more during baking, but they will still hold their heart shape well. The texture will be softer rather than chewy.
If using all purpose flour, increase the amount to 230 grams (1 3/4 cups plus 4 tablespoons or scant 2 cups).
For the Brownie Batter:
The brownie recipe is scaled down specifically for filling the hearts. If using bread flour, use 38 grams as written in the scaled recipe. If using all purpose flour (recommended for brownies), use about 42 grams.
Why the difference? All purpose flour absorbs slightly less liquid than bread flour, so you need a bit more to achieve the same consistency.
Both options are excellent. Choose based on the texture you prefer and what you have on hand.
Decorating Options and Sprinkles
Brookie hearts are beautiful plain, but decorating them takes them to the next level for Valentine’s Day.
Sanding Sugar or Sprinkles: Before shaping the hearts, place your sanding sugar or sprinkles in a shallow bowl. After rolling your cookie dough into 6-inch ropes, gently roll each rope in the sprinkles to coat. Place the rope sprinkle-side up on your baking sheet, then shape into the heart. There is no need to brush the cookie dough with water or egg wash. The dough is sticky enough from the fermentation to hold the sprinkles.
Better Goods makes beautiful pink and red sanding sugars that are perfect for Valentine’s Day. You can find them at Walmart or through Amazon. Their sprinkles are dye-free and add a pop of color without artificial ingredients.
Cinnamon Sugar: For a less sweet option, mix granulated sugar with cinnamon and roll the ropes in this mixture before shaping. This adds warmth and a subtle spice note that complements the chocolate.
Plain is perfect too: The contrast between the golden cookie and dark brownie center is stunning on its own. Sometimes simple is best.
How to Make Sourdough Starter
If you do not have a sourdough starter yet, it is easy to create your own at home. A sourdough starter is simply a mixture of flour and water that captures wild yeast and bacteria from the environment. Once established, it can be maintained indefinitely and used in all kinds of baking.
For complete instructions on how to create and maintain your own sourdough starter, check out my detailed guide here: SOURDOUGH STARTER POST
Active Starter vs Discard: For these brookie hearts, active starter is preferred because it provides better rise and structure to the cookie dough. However, sourdough discard works wonderfully too and is a great way to use what would otherwise go to waste. Both options will give you delicious results.
Storage and Make Ahead Tips
At Room Temperature: Store baked brookie hearts in an airtight container at room temperature for up to 5 days. The honey in the cookie dough keeps them soft and fresh.
In the Refrigerator: Brookie hearts can be refrigerated for up to 1 week. Let them come to room temperature before serving for the best texture.
Freezing Baked Brookie Hearts: Cool completely, then freeze in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm gently in a 300-degree oven for 5 minutes.
Make Ahead Strategy:
- Day 1: Make and ferment both cookie dough AND brownie batter overnight (20 minutes active time total)
- Day 2: Remove brownie batter from fridge to come to room temp, portion cookie dough into 30g balls, shape into hearts, freeze 30 min to 1 hour, fill with brownie batter, and bake (30 minutes active time)
Freezing Unbaked Hearts: You can shape the cookie hearts and freeze them unbaked for up to 1 month. Freeze on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, do not thaw. Fill frozen hearts with brownie batter and bake, adding 2 to 3 minutes to the baking time.
Frequently Asked Questions
Can I use sourdough discard instead of active starter?
Yes, absolutely. Sourdough discard works beautifully in both the cookie dough and brownie batter. Active starter provides slightly more rise and structure, but discard is a wonderful way to reduce waste and still get delicious results.
Do these taste like sourdough?
No. The sourdough fermentation adds depth and complexity to the flavor, but there is zero sour or tangy taste. The chocolate and butter flavors are front and center.
Can I make these without a scale?
While a kitchen scale is highly recommended for the most accurate results, you can use the cup measurements provided in the recipe. Just be sure to spoon and level your flour rather than scooping directly from the bag, which can pack in too much flour.
Why do I need to freeze the cookie hearts before filling them?
Freezing the shaped cookie dough prevents it from spreading or losing its shape when you add the wet brownie batter. It also gives the cookie a head start in the oven, which helps maintain clean lines between the cookie and brownie.
Can I make these in different shapes?
Absolutely. You can shape the cookie dough into circles, squares, or any other shape you like. Just make sure the border is thick enough to hold the brownie filling.
My brownie batter is very thick. Is this normal?
Yes. After the overnight fermentation in the refrigerator, the brownie batter will be thick like frosting. This is exactly what you want. The thick consistency prevents leaking during baking.
Can I bake these at 350 degrees instead of 340?
You can, but watch them closely. At 350 degrees, the cookies may brown more quickly. Start checking at 10 to 12 minutes and pull them when the edges are golden and the brownie is just set.
How do I know when they are done baking?
The cookie edges should be deep golden brown and the brownie center should look set but still slightly soft. A toothpick inserted into the brownie should come out with moist crumbs. The hearts will firm up as they cool.
Can I make a full batch of brownies and just use some for the hearts?
Yes, but you will have a lot of extra brownie batter. The scaled-down brownie recipe in the WP Recipe Maker is designed to make just the right amount for 13 to 15 hearts. If you want to make a full pan of brownies as well, you can find the full recipe here: FUDGY SOURDOUGH BROWNIES POST
Do I need to use bread flour or can I use all purpose?
Both work well. Bread flour creates a chewier texture with more structure, while all purpose flour makes a slightly more tender cookie. See the Flour Substitutions section above for exact measurements.
Shop This Recipe
Baking Essentials:
- Better Goods Sanding Sugar – For that Valentine’s sparkle on your cookie hearts
- Better Goods Sprinkles – Valentine’s themed sprinkles in pink, red, and white
- Kitchen Scale – Essential for precise 30g cookie dough portions
- Half Sheet Baking Pan – Professional quality for even baking
- Parchment Paper – Prevents sticking and makes cleanup easy
Sourdough Tools:
- Bench Scraper – Helpful for portioning dough
- Cookie Scoop – Makes scooping the brownie batter so easy
Valentine’s Day Extras:
- Valentine’s Cookie Bags – Package your brookies as gifts
- Valentine’s Gift Stickers – Add a personal touch to homemade treats
Final Thoughts
These sourdough brookie hearts combine the best of both worlds: the crispy, chewy texture of long fermented chocolate chip cookies and the fudgy richness of my sourdough brownies. They are a labor of love that honors my Great Aunt Mimi’s legacy while creating something entirely new.
Whether you make them for Valentine’s Day, a special occasion, or just because you cannot decide between cookies and brownies, I hope you love them as much as I do.
Have you made these brookie hearts? Leave a comment below and let me know how they turned out! I would love to hear about your experience.
Share your photos! If you make this recipe, tag me on Instagram, TikTok, or Facebook at @h3artofthehome so I can see your beautiful creations. I love seeing your bakes come to life!
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