Description
These Heart Shaped Chocolate Chip Cookies are a fun and festive twist on the classic chocolate chip cookie. Soft, chewy, and perfectly sweet, they are made with a combination of brown and granulated sugar for depth of flavor, loaded with semisweet chocolate chips, and cut into adorable heart shapes right after baking for a charming presentation. Perfect for Valentine’s Day, special occasions, or anytime you want to share some love with a delicious homemade treat.
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 recommended)
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside to ensure the cookies do not stick during baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the leavening agent and seasoning throughout the dough.
- Cream butter and sugars: Using an electric mixer in a large bowl, cream the unsalted butter with the granulated and brown sugars until the mixture is light and fluffy, which typically takes about 1-2 minutes. This step adds air to the dough and results in a tender cookie.
- Add eggs and vanilla: Beat in the eggs and vanilla extract to the creamed mixture until just combined, ensuring a smooth and uniform batter.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until there are no visible streaks of flour. Over-mixing can make the cookies tough.
- Fold in chocolate chips: Gently fold in the semisweet chocolate chips, distributing them evenly throughout the dough.
- Portion dough and arrange: Scoop about 2 tablespoons of dough onto the prepared baking sheet, spacing each scoop 2-3 inches apart to accommodate spreading. Adjust size of scoops depending on the size of your heart cookie cutter.
- Bake cookies: Bake for 9-11 minutes, or until the edges turn slightly golden but the centers remain a bit underdone for a chewy texture.
- Cut into heart shapes: Remove the baking sheet from the oven and immediately use a heart-shaped cookie cutter to cut each cookie while still hot and soft. Be careful as the cookies will be hot.
- Cool cookies: Allow the cookies to cool on the baking sheet for an additional 5-7 minutes to set their shape, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can find heart-shaped cookie cutters at major retailers like Amazon, Walmart, Target, or craft stores. The size of the cutter will affect how much dough you scoop for each cookie.
- Use room temperature butter and eggs to ensure proper mixing and texture. Butter should be soft but not melted.
- Measure flour correctly by spooning it into your measuring cup and leveling off with a knife to avoid dense cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- You can freeze these cookies after baking for up to 3 months. Let them thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
