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
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 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).
- Add the Wet Ingredients:
- Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- 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.
- 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.
- 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.
- 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.
- 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.