Print

Heart Shaped Chocolate Chip Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

These Heart Shaped Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring a tender, buttery dough studded with a mix of regular and mini semisweet chocolate chips. Baked to perfection and cut into charming heart shapes while warm, they are perfect for special occasions or everyday indulgence.

Ingredients

Dry Ingredients

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

Wet Ingredients

  • 1 cup unsalted butter, at room temperature
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 tsp 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 (175°C). Line a baking sheet with parchment paper and set it aside to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This helps distribute the leavening agents evenly throughout the dough.
  3. Cream butter and sugars: Using an electric mixer in a large bowl, cream together the room temperature unsalted butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and pale, about 1 to 2 minutes. This step incorporates air for a tender cookie texture.
  4. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until just combined. Avoid overmixing to prevent a tough cookie.
  5. Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until you no longer see streaks of flour. Do not overmix to keep the cookies tender.
  6. Fold in chocolate chips: Gently fold in the semisweet chocolate chips, combining evenly throughout the dough for sweet chocolate bursts in every bite.
  7. Scoop dough onto baking sheet: Using about 2 tablespoons of dough per cookie, scoop portions onto the prepared baking sheet, spacing them 2-3 inches apart to allow spreading. Adjust scoop size if using a larger or smaller heart-shaped cookie cutter.
  8. Bake cookies: Bake for 9-11 minutes or until the edges are just starting to turn golden brown while the centers remain slightly underbaked for a soft texture.
  9. Cut into hearts: Immediately upon removing from the oven, use a heart-shaped cookie cutter to cut the warm cookies into heart shapes. Be cautious as the cookies and pan will be hot.
  10. Cool the cookies: Allow the cut cookies to cool on the baking sheet for 5-7 minutes so they set, then transfer them to a wire rack to cool completely before serving.

Notes

  • Using room temperature butter and eggs helps the dough mix evenly and produces a better texture.
  • Cutting the cookies into heart shapes immediately after baking ensures clean edges while the cookies are still soft.
  • If preferred, you can press extra chocolate chips or sprinkles on top before baking for additional decoration.
  • Make sure to space cookies well on the baking sheet to avoid merging during baking.
  • Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Find it online: http://bitezly.com/heart-shaped-chocolate-chip-cookies-recipe-2/