Valentine's Day chocolate recipes for your sweetheart to love

Delicious confections are perfectly suited to be shared with those you love

Published: Tuesday, Feb. 8 2011 6:00 p.m. MST

1-11/2 cups miniature marshmallows

Preheat oven to 350 degrees.

Line three cookie sheets with foil. You don't need to grease the foil, but you must use foil; parchment or greased cookies sheets won't work.

In a medium, microwave-safe glass bowl, melt the chocolate chips and butter for one minute. Stir; heat again for another 30 seconds. Repeat until chocolate is barely melted; don't let it scorch. Set aside to cool slightly.

On high speed in a separate mixing bowl, beat the eggs, sugar, cocoa powder, vanilla, salt and baking powder for at least two minutes — it may take longer — until the mixture is a pale tan and starts to develop small bubbles.

On low speed, mix in the chocolate/butter mixture. Add the flour; mix just until incorporated. Mix in the one cup chocolate chips and almonds.

Using a 1/4-cup measure, drop a cookie at the corners of each cookie sheet, leaving plenty of room for the cookies to spread. The dough should be nice and rounded on top — they'll flatten and spread out on their own, so don't press them down.

Bake for 11–12 minutes.

Remove from the oven just long enough to press marshmallows into the top of each cookie — each cookie can probably hold about 10. Return to the oven for an additional 2–3 minutes so the cookies can finish baking and the marshmallows can toast slightly; don't let them melt.

Slide the foil with the baked cookies onto a cooling rack. When the cookies are fully cooled, peel them off the foil. Makes one dozen.

— Annette Lyon, "Chocolate Never Faileth"


If you like brownies but don't want to tempt yourself with an entire pan, this might be a good option — assuming you can limit yourself to one cookie at a time. Good luck with that.

2 cups sugar

31/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup cocoa

3/4 cup water

1 egg

1/2 cup powdered sugar

Preheat to 350 degrees.

Grease cookie sheets.

In a large bowl, combine sugar, flour, baking powder, salt and cocoa. Add water and egg; mix well with a wooden spoon.

Place the powdered sugar in a small bowl. Drop cookie dough by spoonfuls and shape into balls; roll balls in powdered sugar until covered.

Place balls on cookie sheet, and bake for 12-15 minutes or until touching a cookie with your finger leaves only a very slight indentation.

Cool on a wire rack.

Note: To keep these cookies soft, store them in an airtight container after they've cooled completely. On the other hand, if you're like me and love chewy brownies, let them sit out overnight, and they'll take on that awesome chewy brownie texture.

— Annette Lyon, "Chocolate Never Faileth"


Chocolate Meringue Kisses are the way to go for a sweet treat. They're simple to make. The only hard part is waiting. They take a long time to dry out in the oven, but the end result is worth it.

2/>3 cup sugar

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