Heart Shaped Chocolate Chip Cookies Recipe

Introduction

These heart-shaped chocolate chip cookies are a delightful twist on a classic favorite, perfect for celebrations or anytime you want to share a little love. Crispy on the edges and soft in the center, they’re easy to make and sure to impress.

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 cup unsalted butter at room temperature
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs at room temperature
• 1½ cups semisweet chocolate chips (a mix of regular and mini chips works well)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set it aside.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set the dry mixture aside.
3. Step 3: In a large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy, about 1 to 2 minutes. Mix in the eggs and vanilla extract until just combined.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain. Fold in the chocolate chips gently.
5. Step 5: Scoop about 2 tablespoons of dough onto the prepared baking sheet, spacing each about 2 to 3 inches apart since they will spread. Adjust scoop size based on your heart-shaped cookie cutter.
6. Step 6: Bake for 9 to 11 minutes, until edges are just turning golden but centers still look slightly underdone.
7. Step 7: Remove the baking sheet from the oven, and immediately press a heart-shaped cookie cutter into each warm cookie to cut out the shape. Be careful as the cookies will be hot!
8. Step 8: Allow cookies to cool on the baking sheet for 5 to 7 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use room temperature butter and eggs for better mixing and texture; take butter out about an hour before baking.
• Measure flour correctly by spooning it into the measuring cup and leveling it off for accurate amounts.
• Try adding sprinkles or extra chocolate chunks on top before baking for a festive look.
• You can use any size heart cookie cutter you have; just adjust the dough scoop size accordingly.

Storage

Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh. For longer storage, freeze baked cookies for up to 3 months. To thaw, leave them at room temperature until soft and ready to enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit additional salt in the recipe to prevent the cookies from becoming too salty.

Why should I cut the cookies with the cookie cutter while warm?

Cutting while warm allows the dough to be soft enough to shape without cracking, ensuring neat heart shapes that hold well as they cool.

Heart Shaped Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 133 reviews

These Heart Shaped Chocolate Chip Cookies are a delightful twist on the classic treat, featuring a tender, buttery dough loaded with semi-sweet chocolate chips and cut into perfect heart shapes right after baking. They bake to golden edges with a slightly underdone center for a soft, chewy texture, making them ideal for Valentine’s Day or any special occasion. Easy to make and irresistibly delicious, these cookies are sure to become a family favorite.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter at room temperature
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs at room temperature

Add-ins

• 1½ cups semisweet chocolate chips (a mix of regular and mini chocolate chips)

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until combined. Set aside this dry mixture.
3. Cream Butter and Sugars: Using an electric mixer in a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 1-2 minutes.
4. Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, ensuring not to overmix.
5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until you no longer see streaks of flour, careful not to overmix.
6. Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips using a spatula, ensuring even distribution.
7. Scoop Dough on Baking Sheet: Scoop about 2 tablespoons of dough onto the prepared baking sheet, leaving 2-3 inches of space between each mound to allow for spreading. Adjust scoop size if needed depending on your cookie cutter size.
8. Bake Cookies: Bake for 9-11 minutes until the edges are lightly golden but the centers appear slightly underdone, ensuring a soft and chewy texture.
9. Cut Into Hearts: While the cookies are still hot, immediately use a heart-shaped cookie cutter to cut each cookie into a heart shape. Be careful as the cookies will be hot and soft.
10. Cool Cookies: Allow the cut cookies to cool on the baking sheet for 5-7 minutes, then transfer them to a wire rack to cool completely.

Notes

• Cookie Cutter: The recommended heart-shaped cookie cutter measures about 3.5×3.25 inches. Adjust your dough scoop size based on your cutter’s size.
• Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for easier mixing and better texture. Remove butter from the fridge about an hour before baking.
• Flour Measurement: Measure flour accurately by spooning it into your measuring cup and leveling it off for best results.
• Storage: Store cookies in an airtight container at room temperature for up to 5 days. They can be frozen for up to 3 months and thawed at room temperature before serving.

Keywords: chocolate chip cookies, heart shaped cookies, chocolate chip dessert, Valentine’s Day cookies, easy cookie recipe