Description
Delightfully soft and chewy heart-shaped chocolate chip cookies perfect for any special occasion or just a sweet treat. These cookies are made with a classic dough featuring a mix of regular and mini semisweet chocolate chips, baked to golden perfection, then cut into adorable heart shapes while still warm.
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 large eggs, at room temperature
- 2 teaspoons vanilla extract
Additional Ingredients
- 1½ cups semisweet chocolate chips (a mix of regular and mini chips)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for easy cookie removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the room temperature butter with both the granulated sugar and light brown sugar until the mixture is light and fluffy, about 1 to 2 minutes.
- Add Eggs and Vanilla: Mix in the eggs, one at a time, followed by the vanilla extract, stirring until just combined to maintain a tender dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix only until there are no visible streaks of flour and the dough comes together.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips, ensuring an even distribution without overmixing the dough.
- Scoop Dough onto Baking Sheet: Using about 2 tablespoons of dough for each cookie, scoop onto the prepared baking sheet, spacing them 2 to 3 inches apart to allow for spreading. Adjust scoop size if using a different sized cookie cutter.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are just starting to turn golden while the centers remain slightly underbaked for a chewy texture.
- Cut into Heart Shapes: Remove the cookies from the oven and immediately press a heart-shaped cookie cutter onto each warm cookie to cut them into shapes. Be careful as the cookies will be hot.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 to 7 minutes to set their shape, then transfer them to a wire cooling rack to cool completely before serving or storing.
Notes
- Heart Cookie Cutter: A heart cookie cutter measuring about 3.5 x 3.25 inches works well. Adjust the size of your dough scoops accordingly to fit the cutter size.
- Room Temperature Ingredients: For best results, ensure butter and eggs are at room temperature to help the dough mix evenly and produce a tender cookie.
- Flour Measurement: Measure your flour accurately by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag to prevent dry, dense cookies.
- Storage: Store cookies in an airtight container for up to 5 days. They freeze well for up to 3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
