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Heart-Shaped Chocolate Chip Cookies

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  • Author: clara
  • Prep Time: 20 minutes (+30 minutes chilling)
  • Cook Time: 12 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 18–20 cookies 1x
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Description

These heart-shaped chocolate chip cookies are soft, chewy, and filled with gooey chocolate chips. Perfect for Valentine’s Day, anniversaries, or whenever you want to show a little love, they’re as fun to make as they are to eat!

Ingredients

Units Scale
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • Heart-shaped cookie cutter

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Mix the Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugars:
    • In a large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
  4. Add the Wet Ingredients:
    • Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the chocolate chips.
  6. Chill the Dough:
    • Wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to roll out and cut.
  7. Roll and Cut the Dough:
    • On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out the cookies and transfer them to the prepared baking sheets. Re-roll the scraps as needed.
  8. Bake:
    • Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will set as they cool.
    • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Serve:
    • Enjoy as-is, or decorate with melted chocolate, sprinkles, or icing for an extra festive touch!

Notes

  • For thicker cookies, chill the cut-out dough hearts for 10 minutes before baking.
  • To make these cookies extra chocolatey, sprinkle a few chocolate chips on top of each cookie before baking.
  • Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

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