Description
Delight in these charming Heart Shaped Chocolate Chip Cookies, perfect for gifting or special occasions. Soft, chewy, and loaded with a mix of regular and mini semisweet chocolate chips, these cookies are cut into adorable heart shapes immediately after baking for a perfect presentation.
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 chocolate chips)
Instructions
- Preheat oven 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 cleanup and preventing sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- Cream butter and sugars: In a large bowl, using an electric mixer, cream the room temperature unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 1 to 2 minutes.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until just combined. Be careful not to overmix.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until no streaks of flour remain. Avoid overmixing to keep cookies tender.
- Fold in chocolate chips: Gently fold the semisweet chocolate chips (both regular and mini) into the dough evenly.
- Scoop dough and shape: Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing each scoop 2 to 3 inches apart as the dough will spread while baking.
- Bake cookies: Bake for 9 to 11 minutes, until the edges are just golden but the centers remain slightly underdone for a chewy texture.
- Cut into hearts: Remove the hot cookies from the oven and immediately press a heart-shaped cookie cutter into each cookie to create the heart shapes. Exercise caution as the cookies will be hot.
- Cool cookies: Let the cookies 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: A heart cookie cutter about 3.5×3.25″ works well. If your cutter is larger or smaller, adjust dough scoop size accordingly.
- Room Temperature Ingredients: For best results, ensure butter and eggs are at room temperature before starting. Butter should be softened for about an hour prior.
- Proper Flour Measurement: Accurately measure flour by spooning into the measuring cup and leveling off to avoid dense cookies.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. They can be frozen for up to 3 months and thawed at room temperature before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
