Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.

Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.

In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.

Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.

Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated.

Remove the finished dough and place it onto a piece of parchment paper. With another piece of parchment on top, roll the dough out with a rolling pin until it is 1/4” thick.

Using a small heart cookie cutter (mine is about 2”) cut out your cookie dough and place on a parchment or silicone lined cookie sheet. I found an offset knife or small cake server works great to move the cut out hearts (you can pop the dough in the freezer for a few minutes before cutting out if you’re having trouble getting the hearts to keep their shape).

Place the pan of dough hearts in the freezer while you prepare your dipping chocolate.

Melt the chocolate according to the directions on the package.

Once the chocolate is melted, pull the dough hearts out of the freezer. Drop one heart at a time into the melted chocolate and turn over using a fork or chocolate dipping tools. Remove from the chocolate and tap your tool on the side of the bowl and scrape the bottom along the side of the bowl to remove excess chocolate.

Place the dipped heart back on your lined cookie sheet (if there is excess chocolate that falls off of the hearts you can trim with a paring knife once the chocolate is set).