Chocolate Domo-Kun Heart Cookies

Domo Heart Cookies

I’ve always seen Valentines Day as a non-event in my life. Partnered or not, for a whole 25 years the spirit of red roses and overwhelmingly cute plush bears has never resounded within me on February 14. If you have a wonderful man or ladyfriend in your life to care for shouldn’t you try and make them feel special every single day of the year? Shouldn’t you want to make everyone in your life feel that way anyway? Yeah. Totes. So there’s no way I’d ever make something lame like heart cookies.

However.

I now run a recipe blog. Fate slapped me in the face when, whilst looking for old paints the other day, I came across a set of brand new, unopened graduated heart-shaped cookie cutters hidden in a mysterious box in the garage. And thus I found myself torn at the cross-roads of Valentines baking.

Admittedly I eyed off some pink food dyes and red sanding sugars and for a moment I thought I may have been turned. Nahhh jokes, what actually happened is that I went to my room to organise all of my Japanophile collectibles when, like divine intervention, inspiration struck in the form of beloved Domo Kun.

Domo Heart Cookies

To make these Domo heart cookies you’ll need:

  • A batch of sugar cookie dough + cocoa + red food colouring (Martha Stewart can help you out here)
  • One large heart shaped cookie cutter (for the body)
  • One small, rectangle cutter (for the mouth)
  • Black candy beads (for the eyes)
  • Royal icing (for the teeth). You could probably use white chocolate in lieu of this.

Prepare cookie dough as per Martha’s instructions. Remove around one quarter or one third of the mixture and place it in a smaller bowl with a few drops of food colouring and combine until it’s as red as you’d like (you may want to add another tablespoon of flour if it’s too wet from the colouring). With the remaining dough add just under 1/4 of a cup of cocoa and once again combine (if it’s a little crumbly add a teaspoon or two of milk until it reaches a similar consistency of the red dough). Wrap both your brown and red cookie doughs in plastic and place in the fridge for a few hours, or overnight, to chill. And now begins the fun part.

Domo Heart Cookies

1.Roll out your chocolate dough and make some hearts with your cookie cutter.

2. Take your small, rectangular cutter and make a hole in the centre of the heart for the mouth. Pop these in the freezer on a tray so they’ll hold their shape.

3. Meanwhile, roll out your red dough and cut some Domo mouths with the same, rectangular cutter (yes I used the base of a mini-grater, ingenious I know).

4. Remove your chocolate hearts from the freezer and replace the holes with pieces of the red cookie dough. Because the hearts have firmed up you’ll be able to press the malleable red dough into shape within the hole to avoid any gaps during baking.

5. Optional tip: take one of the candy beads and make imprints where the eyes should be. Although these will rise during baking they will still make a handy maker and crevice, much easier for applying later.

6. Bake in the oven at 180°C for 7-8 minutes and allow to cool. Prepare royal icing (or white chocolate). Use as glue to attach the candy beads as eyes.

7. Now this is where I became a little unstuck. Place more royal icing in a piping bag (mine was an awful, flimsy sandwich bag). I found the best way to illustrate the teeth was to draw two straight lines along the top and bottom of the mouth.

8. Create four little peaks or triangles with a toothpick, carefully nudging the mixture. (Do this quickly before it dries! I recommend doing steps 7 and 8 per cookie rather than striping them all then returning to adjust the teeth.)

Domo Heart Cookies

And there you go, fellow weeaboos! Please feel free to bake these and spread the Japanophile love (and please see below for some cross-processed Tumblr fodder to celebrate the occasion). Happy Valentines!

Domo Heart Cookies

PS. As I type this I feel incredibly ill. Like, super fever ill; hot and sweaty and achey and confused. Maybe it’s Valentines Fever. I caught it! :<

  1. chocolatesuze’s avatar

    SQUEEEEE OMGOMGOMG SO CUTEEEEEE!!!! I absolutely HEART domokun! BEST COOKIES EVERRRRR

    Reply

  2. Tina @ bitemeshowme’s avatar

    THESE ARE ABSOLUTELY ADORABLEEEEEE!!!!! Great job. They look fantastic! :D

    Reply

  3. Dagmar’s avatar

    Wow! Absolutely amazing!!!! I love them!

    Reply

  4. Alviana Kalin’s avatar

    this is so cute…. I even posted it in my facebook! lol

    viethefoodamateur.
    x

    Reply

  5. Liang’s avatar

    I’m going to attempt making these over the weekend. Where on earth did you find black candy beads? I couldn’t find anything other than white and pink. Thank you!

    Reply

    1. alana’s avatar

      Hey Liang, I bought the candy beads from an online cake supply store (as speciality items are a little difficult to find in physical stores here in Sydney); CK Products is the brand I used. I hope you’re able to find some soon and good luck with the cookies!

      Reply

    2. michael’s avatar

      it’s like they are angry at valentine’s day! they’re bold :)

      Reply

    3. Nina’s avatar

      Wow these cookies are so cute! How many were you able to make from the instructions given by Martha Stewart? Would you recommend chilling the cookies in the fridge so the icing can set? (I’m planning on giving them as a gift to my boyfriend but I’ll be on the road for quite a while until I can give him the cookies). Thanks for your help in advance!

      Reply

      1. alana’s avatar

        Hey Nina! Thanks so much. I used about three quarters of the dough (I needed to save some for another venture) but managed to make around 15 cookies – however this depends entirely on the size of your hearts and the thickness of the cookie. Royal icing dries at room temperature so there’s no need to refrigerate, if you’re using chocolate though then yes I’d suggest refrigeration (but if you stack them the teeth may smudge a little). Good luck!!

        Reply

      2. Roco Julie’s avatar

        This is so fantastic–I already have at least 3 people I want to make these for.

        Reply

      3. Angie@Angie's Recipes’s avatar

        These are really cute and lovely!

        Reply

      4. jessica’s avatar

        hahaha wow, these cookies are amazing!! definitely not too valentines-y.

        Reply

      5. Liang’s avatar

        Hi Alana! So I attempted these over the weekend. And since I have zero familiarity with baking sugar cookies, I noticed Martha Stewart said I can tell they’re done when the edges start to brown. Well… since the whole darn thing is brown, I overbaked mine a bit ^^ Also, when I mixed in the cocoa powder with the dough, it got a bit crumbly and dry. Do you have any suggestions/tips on what I could have done to fix that? I kind of wet my hands and kneaded the dough a bit.

        Also, I had the HARDEST time creating the teeth. I’m not sure what type of icing you used, but the kind I bought (from a tube) didn’t like to spread. It would break apart if I tried to pull it to form triangles like yours :P Please advise!

        Reply

        1. Alana’s avatar

          Hey again! It’s so awesome you gave these a try; let me try to help as best as I can. Obviously cooking time well depend on the side and thickness of the cookies, but, since they’re chocolate hopefully they look naturally brown? :D The easiest thing to do when cookie dough becomes a little crumbly is to add a little milk, one tablespoon at a time, until it reaches the consistency you like. Vice versa if cookie dough is too sticky you can add some more flour, also one tablespoon at a time. I’m not entirely sure what tubed icing you were using but I recommend royal icing; it’s a combination of egg whites and powdered sugar and is used especially for cookies as it dries hard (you can make it from scratch or buy it in powdered form, just add water). You should make a stripe (or little zigzags if that’s easier) for the teeth one cookie at a time rather than striping them all then coming back with a toothpick to nudge. The teeth were the hardest part for me too, I guess some intricate work requires a lot of practice! :<

          But thanks for your feedback Liang, maybe I’ll tweak the instructions a little in case others are experiencing similar issues.

          Reply

        2. michelle’s avatar

          Dear Alana,

          Very cute cookies! I’m going to make it this weekend.
          By the way, what kind of glue you used for sticking the eyes??

          Thank you :D

          Reply

          1. Alana’s avatar

            Hey Michelle! Thanks for stopping by. I used the same thing I’m drawing the teeth with as the glue – royal icing. It’s the glue of the pastry world! Good luck!

            Reply

          2. JasmyneTea’s avatar

            OMG, totes cute! Probably one of the first Valentine’s Day recipes I’ve seen that I’d consider making (I’m against it too :@).

            Reply

          3. Mandy’s avatar

            hey alana! :) sorry, can i ask you what you’re referring to about the martha stewart’s cookie dough instructions? Where can i get it? Thanks!

            Reply

            1. Alana’s avatar

              Hey Mandy, I linked it towards the beginning of the instructions but you can find the recipe here!

              Reply

            2. Domo Lover’s avatar

              Ha, what a great idea. I saw on http://www.domowallpaper.com the Domo cupcakes which were awesome but no recipe.

              Reply

            3. Tobias @ T and Tea Cake’s avatar

              DOKO-KUN COOKIES DOMO-KUN COOKIES!
              I cannot believe it! These are the must awesometastic things I’ve seen for a while!

              Reply

            4. jessica’s avatar

              im having the hardest time finding a rectangular cookie cutter, what size is yours?

              Reply

              1. Alana’s avatar

                Hey Jessica, I’ve had issues sourcing rectangular cutters as well – where are they hiding?! If you take a look at the photos you can see I’ve actually used the base of a mini-grater as my cutter (around 4-5cms, or an inch and a half long). When in doubt, improvise!

                Reply

              2. Lau@corridorkitchen’s avatar

                These are gorgeous! What an amazing idea!

                Reply

              3. Gemma’s avatar

                I love these, they look really cute!!…I’m a huge domo fan and i like how you made them into hearts rather than the usual domo rectangle shape. I’ll probably give these a try and bake these for a friends b’day: )

                Reply

              4. Rikelle’s avatar

                So so cute. Thanks for the great tutorial

                Reply

              5. Emily’s avatar

                I wanna make these for my boyfriend but i was thinking of making brownies or cake instead of cookies but i have no idea how to start, any suggestions?

                Reply

              6. Alina’s avatar

                this is sooooo cute~ can you make a tutorial on how to make totoro cookies? just a suggestion =)

                Reply

              7. Marjorie (Sugar for the Brain)’s avatar

                OMG you did those? I saw them a while ago and thought they were amazing! YOU are amazing!!!

                Reply

              8. Shelby’s avatar

                These are precious!! I also love that ya’ll call cookie ‘biscuits’. When I was down in Australia I craved biscuits and gravy (a southern American breakfast) and everyone looked at me like I was crazy lol

                Thanks for the great instructions!

                Reply

              9. Nessy Eater’s avatar

                Your cookies are absolutely adorable ! This is a whole new level of making cookies :P

                Reply

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