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Heart-Shaped Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 116 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Heart-Shaped Chocolate Chip Cookies are soft, chewy, and perfectly sweet treats shaped into charming hearts. Made with a classic cookie dough filled with both regular and mini semisweet chocolate chips, these cookies are baked to a lightly golden edge while keeping a tender center. Cutting them into heart shapes while still warm creates a perfect romantic or festive touch, ideal for sharing with loved ones.

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

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 1 to 2 minutes.
  4. Add Eggs and Vanilla: Mix in the eggs one at a time along with the vanilla extract until just combined, being careful not to overmix to maintain cookie tenderness.
  5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients. Mix just until no flour streaks remain, avoiding overdeveloping gluten for tender cookies.
  6. Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough until they are evenly distributed throughout.
  7. Scoop Dough onto Sheet: Scoop approximately 2 tablespoons of dough per cookie onto the lined baking sheet, spacing them 2 to 3 inches apart to allow for spreading during baking. Optionally, press extra chocolate chunks or sprinkles on top for decoration.
  8. Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden but centers remain slightly underdone to keep a chewy texture.
  9. Cut into Heart Shapes: Immediately after removing from the oven while cookies are still hot and soft, use a heart-shaped cookie cutter to gently cut each cookie into a heart shape. Handle with care to avoid breaking the delicate cookies.
  10. Cool Cookies: Let the cut cookies cool on the baking sheet for 5 to 7 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Using room temperature butter and eggs ensures better mixing and a softer cookie texture.
  • Cutting cookies while hot creates cleaner heart shapes but requires careful handling as cookies are fragile when warm.
  • A mix of regular and mini chocolate chips adds nice texture variation within the cookie.
  • Adjust dough scoop size depending on your heart-shaped cutter to get the desired cookie size.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

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