Description
Delight in these adorable and delicious Heart Shaped Chocolate Chip Cookies, perfect for any occasion where you want to add a touch of sweetness and love. Soft and chewy with a golden edge and packed with a mix of semisweet chocolate chips, these cookies are easy to make and great for sharing.
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 chips)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside for later use.
- Cream Butter and Sugars: Using an electric mixer in a large bowl, cream the unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 1-2 minutes.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract into the creamed butter and sugars until just combined to form a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently just until the flour streaks disappear, being careful not to overmix.
- Fold in Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the dough to ensure every bite is chocolatey.
- Portion Dough: Using a spoon or cookie scoop, drop about 2 tablespoons of dough onto the prepared baking sheet, spacing each scoop about 2-3 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 9-11 minutes, or until the edges turn just slightly golden and the centers remain slightly underdone for a chewy texture.
- Cut into Hearts: Immediately after removing the baking sheet from the oven, use a heart-shaped cookie cutter to carefully cut the warm cookies into heart shapes. Be cautious as the cookies and baking sheet will be hot.
- Cool: Allow the cookies to cool on the baking sheet for 5-7 minutes to set their shape, then transfer them to a wire rack to cool completely before serving.
Notes
- Using room temperature butter and eggs ensures better mixing and texture.
- If you want to add a decorative touch, press additional chocolate chunks or sprinkles on top before baking.
- The cookies spread during baking, so spacing dough scoops 2-3 inches apart is important to prevent them from merging.
- Cutting the cookies into heart shapes while they are warm makes shaping easier before they fully set.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
