Description
Delight in these charming heart-shaped chocolate chip cookies, perfectly soft with a slightly golden edge and gooey centers. Made with classic ingredients and a simple method, these cookies are perfect for sharing on special occasions or whenever you crave a sweet treat with a romantic twist.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
Wet Ingredients
- 1 cup unsalted butter (at room temperature)
- ½ cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs (at room temperature)
Add-ins
- 1½ cups semisweet chocolate chips (a mix of regular and mini chocolate chips recommended)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside for later use.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly mixed. Set this bowl aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the room temperature unsalted butter with the granulated and brown sugars until the mixture is light and fluffy, approximately 1 to 2 minutes.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, being careful not to overmix.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until the flour streaks disappear to avoid overworking the dough. Fold in the semisweet chocolate chips evenly.
- Portion Dough: Using a tablespoon or cookie scoop, place about 2 tablespoons of dough on the prepared baking sheet, leaving 2 to 3 inches between each scoop to allow for spreading. You may adjust the scoop size depending on your heart-shaped cookie cutter dimensions.
- Bake Cookies: Bake the cookies for 9 to 11 minutes, or until the edges begin to turn a very light golden brown, while the centers remain slightly underdone for a soft texture.
- Cut Shapes While Warm: Immediately upon removing from the oven, use a heart-shaped cookie cutter to carefully cut the warm cookies into heart shapes. Be cautious as the cookies will be hot.
- Cool: Let the cut 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
- Using a mix of regular and mini chocolate chips gives a varied texture and chocolate distribution.
- Ensure butter and eggs are at room temperature for best creaming results and even mixing.
- Don’t overbake the cookies; slightly underdone centers create a soft, chewy texture.
- Cutting cookies into hearts immediately after baking while still warm allows for clean edges without breaking.
- You can press extra chocolate chips or sprinkles on top before baking for additional decoration and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
