Description
These Heart Shaped Chocolate Chip Cookies are a delightful twist on the classic favorite, perfect for sharing love on special occasions. Soft, chewy, and loaded with semisweet chocolate chips, these cookies are shaped into charming hearts right out of the oven for a fun and festive presentation.
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
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- 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 1-2 minutes.
- 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.
- Combine dry with wet ingredients: Gradually add the dry flour mixture into the wet ingredients. Mix just until no flour streaks remain to avoid overdeveloping gluten, ensuring tender cookies.
- Fold in chocolate chips: Gently fold the semisweet chocolate chips into the dough until evenly distributed.
- Portion dough on baking sheet: Scoop approximately 2 tablespoons of dough per cookie onto the lined baking sheet, spacing them about 2-3 inches apart to allow spreading during baking. If desired, press extra chocolate chunks or sprinkles on top for decoration.
- Bake the cookies: Bake in the preheated oven for 9-11 minutes, or until the edges are very lightly golden but the centers remain slightly underdone for a chewy texture.
- Cut out heart shapes: Immediately after removing from the oven (while cookies are still hot), use a heart-shaped cookie cutter to gently cut each cookie into a heart shape. Exercise caution as the cookies will be hot and soft.
- Cool the cookies: Allow the cut cookies to cool on the baking sheet for 5-7 minutes to firm up. Then transfer them to a wire rack to cool completely before serving.
Notes
- Room temperature butter and eggs ensure better mixing and texture.
- Cutting the cookies while they are hot yields clean heart shapes but requires careful handling.
- You can use a mix of regular and mini chocolate chips for texture variation.
- Adjust dough scoop size depending on your heart-shaped cutter to achieve desired cookie size.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
