Heart Shaped Chocolate Chip Cookies Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until combined. Set aside this dry mixture.
- 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.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, ensuring not to overmix.
- 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.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips using a spatula, ensuring even distribution.
- 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.
- 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.
- 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.
- 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
