Description

This recipe for Heart Shaped Chocolate Chip Cookies delivers soft, slightly underbaked centers with lightly golden edges, perfect for gifting or special occasions. After baking, the cookies are cut into charming heart shapes while still warm, creating a delightful visual and tasty treat featuring a classic blend of semisweet chocolate chips in a buttery dough.

Ingredients

Scale

Dry Ingredients

2¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt

Wet Ingredients and Mix-ins

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
1½ cups semisweet chocolate chips (mix of regular and mini recommended)

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Instructions

Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper to prevent sticking and encourage even baking, then set it aside while you prepare the dough.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. Set this bowl aside for later incorporation into the wet ingredients.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter with both the granulated sugar and light brown sugar until the mixture becomes light and fluffy, about 1 to 2 minutes. This creates a smooth base for the dough.
Add Eggs and Vanilla: Mix in the room temperature eggs and vanilla extract until just combined, being careful not to overmix to maintain a tender texture.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until there are no visible streaks of flour remaining. Avoid overmixing to keep the cookies tender.
Fold in Chocolate Chips: Using a spatula, fold in the semisweet chocolate chips evenly throughout the dough.
Portion Cookies: Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 to 3 inches apart to allow for spreading. Adjust scoop size depending on the size of your heart-shaped cookie cutter for best results.
Bake: Bake in the preheated oven for 9 to 11 minutes, or until the cookie edges are just turning a light golden brown but the centers still look slightly underdone. This ensures a soft and chewy interior.
Cut into Hearts: Immediately after removing the baking sheet from the oven, use a heart-shaped cookie cutter to cut each cookie into a heart shape while they are still warm and pliable. Exercise caution as they will be hot.
Cool: Allow the cookies to 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

Cookie Cutter Tip: The recommended heart cookie cutter size is about 3.5 x 3.25 inches. Adjust your dough scoop size accordingly to fit your cutter. Heart cutters can be found easily online or at local stores like Walmart or Target.
Room Temperature Ingredients: Ensure both butter and eggs are at room temperature for proper creaming and mixing. Butter should be removed from the fridge about an hour prior to baking.
Flour Measurement: Measure your flour carefully using the spoon-and-level method to avoid dense cookies.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer preservation, freeze baked cookies for up to 3 months and thaw to room temperature before enjoying.

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 12g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg