In a large mixing bowl, add the flour and salt. Whisk ingredients together to combine.
In the bowl of stand mixer fitted with paddle attachment or in a large mixing bowl with hand-held electric mixer, add the butter and confectioners’ (powdered) sugar. Cream ingredients together at medium high speed until mixture appears thick and fluffy in appearance, about 3-4 minutes.
Beat in the seeds of vanilla bean pod or vanilla extract followed by egg into butter mixture at medium speed until egg is fully incorporated, about 1 minute. Use a rubber spatula to scrape the sides and base of the mixing bowl.
Reduce mixer speed to low and mix the flour mixture into wet batter just until all of the flour is mixed into batter and cookie dough forms. Take cake to not overmix cookie dough.
Transfer cookie dough to a clean lightly floured surface and shape into a flat disk.
Wrap disk of dough in plastic wrap and refrigerate for 2 hours or overnight.
Preheat oven to 350F. Line two large baking sheets with parchment paper. Alternatively, cookies may be baked in batches with one large baking sheet.
Place disk of dough on a lightly floured surface. Sprinkle some flour on top of dough as well before rolling into a large 1/4 inch thick circle.
Using a 2 1/2 or 3 inch heart shaped cookie cutter dipped in flour, cut out as many cookies as you can and transfer to prepared baking sheet(s). Cookie cutout should be placed at least 2 inches apart.
Re-roll scraps and cut out as many cookies as you can. I ended with a total of 22 cookies.
Place baking sheet(s) with cookie dough cutouts in the freezer for 15-20 minutes to allow butter in dough to firm back up and minimize spreading while baking. Alternatively, cookie dough cutouts may be placed in the refrigerator for 30-60 minutes prior to baking.
Bake heart-shaped cookies for 10-12 minutes rotating the baking sheet(s) halfway through bake time. Cookies are ready when the centers no longer appear wet and the edge of cookies are firm with a slight golden brown color.
Allow cookies to rest on baking sheet(s) for 4-5 minutes before transferring to cooling racks to cool completely to room temperature. Keep parchment lined baking sheets nearby as it will be used to place dip cookies on later.
As the heart-shaped cookies cool, prepare chocolate by placing chocolate and oil in a medium heat safe bowl. Melt chocolate mixture either over a double boiler(pot of simmering water) or in the microwave at 30 second intervals. Chocolate should be stirred intermittently during melting process to help prevent it from burning.
Cool melted chocolate slightly before using, about 5-6 minutes.
Dip half of heart-shaped cookies into melted chocolate and place on a baking sheet(s) lined with parchment paper.
Sprinkle chocolate dipped half of cookies with desired toppings. I used finely chopped pistachios and rose petals but sprinkles would work amazing as well!
Place baking sheet(s) with decorated chocolate dipped heart cookies in a cool area of kitchen to allow chocolate to set before serving. Alternatively, chocolate dipped heart cookies may be placed in the fridge to allow chocolate to set in a shorter period of time.
Notes
Chocolate dipped heart cookies stored in an airtight container in a cool area of kitchen will last 4-5 days at room temperature and one week in the refrigerator. Refrigerated cookies should be brought back up to room temperature before serving.
Cookie dough for heart-shaped cookies may be prepared in advance and stored in the refrigerator for 4-5 days or in the freezer for 1-3 months. Frozen dough should be thawed overnight in the fridge before using.
Do not skip freezing/refrigerating heart-shaped cookie dough cutouts prior to baking as it helps to prevent cookies from spreading as it bakes.
Vanilla bean paste may be used in place of vanilla bean pod. Simply use 1 1 1/2 teaspoon of vanilla bean paste in recipe.
May use chocolate chips in place of chocolate bars for dipping chocolate. Just used good quality chocolate chips for the best chocolate flavor.