Heart Shaped Chocolate Chip Cookies Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 25 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in chocolate chips: Gently fold in the semisweet chocolate chips, combining evenly throughout the dough for sweet chocolate bursts in every bite.
- 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.
- 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.
- 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.
- 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.
