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Heart-Shaped Chocolate Chip Cookies Recipe

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4.2 from 14 reviews

These heart-shaped chocolate chip cookies are a delightful twist on the classic treat, perfect for sharing with loved ones or celebrating special occasions. Soft, buttery, and loaded with semi-sweet chocolate chips, they feature a tender crumb baked in a jellyroll pan, then cut into charming heart shapes. The recipe offers vegan options using refined coconut oil and chia eggs, making it versatile for different dietary preferences.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter, softened (or 15 tablespoons/210 grams refined coconut oil, softened but not melted for dairy-free/vegan)
  • 2 large eggs (50 grams each, room temperature) or 2 chia eggs for vegan
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups all-purpose flour

Chocolate Chips

  • 2 1/4 cups semi-sweet chocolate chips (divided; use vegan chocolate chips if desired)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 10×15” jellyroll pan with parchment paper to ensure easy removal of the cookie slab after baking.
  2. Cream Butter and Sugars: In a large mixing bowl with a stand mixer, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth batter base.
  3. Add Eggs and Vanilla: Incorporate the eggs (or chia eggs for vegan) and vanilla extract into the butter-sugar mixture, beating until everything is thoroughly combined for a uniform dough.
  4. Combine Dry Ingredients: Sprinkle the baking soda and salt over the wet ingredients and beat briefly to mix. Gradually add the flour using low speed to avoid over-mixing, ensuring a tender crumb.
  5. Mix in Chocolate Chips: Stir in 1 3/4 cups of the chocolate chips until evenly distributed in the dough.
  6. Press Dough into Pan: Transfer the dough into the prepared pan and press it down evenly to form a uniform layer. Press the remaining 1/2 cup chocolate chips on top for a decorative and extra-chocolatey finish.
  7. Bake the Cookie Slab: Bake in the preheated oven for 17 to 22 minutes or until the edges are lightly browned and a toothpick inserted near the center comes out with a few moist crumbs.
  8. Cool Completely: Allow the baked cookie slab to cool completely in the pan, about 1 hour, ensuring it firms up for clean cutting.
  9. Cut into Hearts: Using a 2 3/4” wide heart-shaped cookie cutter, cut out as many heart shapes as possible from the cooled cookie slab. The cutter is approximately 2 1/2” from the center top to bottom tip. This recipe yields about 16 heart-shaped cookies.
  10. Store: Transfer cookies to an airtight container and store at room temperature for up to 5 days to maintain freshness.

Notes

  • The recipe has a slight discrepancy listing 2 1/4 cups of chips but uses 1 3/4 cups mixed in; the remaining 1/2 cup is pressed on top as decoration.
  • Use refined coconut oil and chia eggs as a vegan alternative to butter and eggs respectively.
  • Make sure the cookie slab is completely cooled before cutting to avoid crumbling.

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