Instructions

1. Prepare your workspace by lining two baking sheets with parchment paper and preheating the oven to 350°F (175°C).
2. In a medium mixing bowl, sift together the all-purpose flour and cocoa powder, creating a smooth, uniform dry mixture.
3. In a separate large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until well incorporated and smooth.
5. Gradually add the dry flour and cocoa mixture to the wet ingredients, mixing on low speed until a soft cookie dough forms.
6. Roll out the dough on a lightly floured surface to approximately 1/4 inch thickness, then use a heart-shaped cookie cutter to cut out cookie shapes.
7. Carefully transfer the heart-shaped cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
8. Gently insert a lollipop stick into the bottom of each heart-shaped cookie, pressing slightly to ensure it's securely embedded.
9. Bake the cookies for 10-12 minutes, or until the edges are firm and slightly crisp.
10. Remove from oven and let cookies cool completely on wire racks for about 20 minutes.
11. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth and fully melted.
12. Dip each cooled cookie pop halfway into the melted chocolate, allowing excess to drip off, then place on parchment paper to set.
13. Optional: Decorate with sprinkles or drizzled white chocolate before the chocolate coating completely hardens.
14. Let chocolate-dipped cookie pops set at room temperature for about 30 minutes, or refrigerate for faster setting.