Heart Shaped Chocolate Chip Cookies
Delicious heart-shaped chocolate chip cookies perfect for Valentine's Day, made quickly without chilling. Soft centers with slightly golden edges, featuring a mix of regular and mini chocolate chips.
Equipment
- 1 Mixing Bowl Set
- 1 electric hand mixer
- 1 silicone spatula
- 1 heart cookie cutter
- 1 baking sheet pan
- 1 parchment paper sheets
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter room temperature
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 1 1/2 cups semisweet chocolate chips mix of regular and mini
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, cream butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
- Add eggs and vanilla extract and mix until just combined.
- Gradually add dry ingredients and mix until no visible streaks of flour remain.
- Fold in chocolate chips gently.
- Scoop about 2 tablespoons of dough onto the prepared baking sheet, spacing 2-3 inches apart.
- Bake for 9-11 minutes until edges are lightly golden and centers are slightly underdone.
- Remove from oven and immediately press heart-shaped cookie cutter into warm cookies to create heart shapes.
- Allow cookies to cool on the baking sheet for 5-7 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature butter and eggs for best texture.
- Adjust dough scoop size based on cookie cutter size.
- Store cookies in airtight container up to 5 days or freeze up to 3 months.
- Measure flour properly to avoid dry cookies.