Description
These Heart Shaped Chocolate Chip Cookies are a delightful twist on the classic treat, featuring soft, slightly underbaked centers and crispy edges. After baking, the warm cookies are immediately cut into charming heart shapes, making them perfect for special occasions or simply to show someone you care. The combination of regular and mini semisweet chocolate chips adds rich chocolatey goodness in every bite.
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
Mix-ins
- 1½ cups semisweet chocolate chips (a mix of regular and mini chips recommended)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside to ensure easy removal of cookies.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugars: Using an electric mixer, cream together the unsalted butter, granulated sugar, and light brown sugar in a large bowl until the mixture is light and fluffy—this should take about 1 to 2 minutes.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, ensuring the batter remains smooth but not overmixed.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until the flour streaks disappear. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips (a mix of regular and mini sizes) to evenly distribute them throughout the dough.
- Scoop Dough onto Baking Sheet: Using about 2 tablespoons of dough per cookie, drop scoops onto the prepared baking sheet, spacing each 2 to 3 inches apart to allow for spreading during baking. Adjust scoop size depending on your cookie cutter size if needed.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden but the centers remain slightly underdone for a soft texture.
- Cut into Heart Shapes: Remove the hot cookies from the oven. Immediately use a heart-shaped cookie cutter to cut each cookie into a perfect heart shape, being careful as the cookies will be hot and soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 to 7 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Cookie Cutter: A heart-shaped cookie cutter of about 3.5 x 3.25 inches is ideal. Available on Amazon or at local stores like Walmart or Target. Adjust dough scoop size according to the size of your cutter.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature before starting for best texture and mixing results.
- Measuring Flour: Correctly measure flour by spooning it into your measuring cup and leveling it off, instead of scooping directly from the bag, to avoid dense cookies.
- Storage: Store baked cookies in an airtight container for up to 5 days. They can also be frozen for up to 3 months. Defrost at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
