Description
Delightfully soft and chewy heart-shaped chocolate chip cookies perfect for gift-giving or sharing with loved ones. This recipe features a classic dough enhanced with a mix of regular and mini semisweet chocolate chips, baked until just golden on the edges, and cut into charming heart shapes while warm for the perfect 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 Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper and set it aside to ensure easy cookie removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until combined. Set aside this dry mixture.
- Cream Butter and Sugars: Using an electric mixer in a large bowl, cream the room temperature unsalted butter with the granulated sugar and light brown sugar for about 1 to 2 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Mix in the room temperature eggs and vanilla extract until just combined, taking care not to overmix.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix gently just until you no longer see streaks of flour to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough ensuring an even distribution.
- Portion the Dough: Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them 2-3 inches apart to accommodate spreading during baking. Adjust scoop size based on the size of your heart-shaped cookie cutter.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes or until edges are slightly golden but centers remain a bit underdone for optimal softness.
- Cut into Heart Shapes: Immediately upon removing from the oven, while cookies are still hot, use a heart-shaped cookie cutter (approximately 3.5 x 3.25 inches) to cut each cookie into a heart shape carefully.
- Cool the Cookies: Let the cut cookies cool on the baking sheet for 5 to 7 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Cookie Cutter: A 3.5 x 3.25 inch heart cookie cutter was used. Available online or at major retailers like Walmart, Target, or craft stores. Adjust dough scoop size to cutter size.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature before mixing; remove butter from the fridge about one hour prior to baking for best results.
- Flour Measurement: Measure flour carefully, ideally by weighing or spooning into a measuring cup and leveling to avoid dense cookies.
- Storage: Keep cookies fresh in an airtight container for up to 5 days. Freeze baked cookies for up to 3 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 160
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 28 mg
