Description
Delight in these charming Heart Shaped Chocolate Chip Cookies, crafted with a perfect balance of sweet flavors and soft, chewy texture. This recipe yields tender cookies with golden edges and melty chocolate chips, ideal for sharing or gifting during any special occasion.
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 chocolate 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 cleanup and to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agents and salt throughout the dough.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the unsalted butter with the granulated sugar and light brown sugar. Beat until the mixture is light and fluffy, about 1 to 2 minutes, which helps incorporate air into the dough for tenderness.
- Add Eggs and Vanilla: Mix in the room temperature eggs and vanilla extract until just combined, being careful not to overmix so the cookies remain tender.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until no flour streaks remain. Overmixing can result in tough cookies.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips, distributing them evenly throughout the dough for generous chocolate bites.
- Scoop Dough on Baking Sheet: Scoop approximately 2 tablespoons of cookie dough onto the prepared baking sheet. Space each scoop 2 to 3 inches apart to allow spreading during baking. Adjust scoop size depending on the size of your heart-shaped cookie cutter.
- Bake Cookies: Bake the cookies for 9 to 11 minutes until the edges are very lightly golden brown and the centers appear slightly underdone. This baking time helps achieve a chewy center with crisp edges.
- Cut into Heart Shapes: Immediately after removing the baking sheet from the oven, use a heart-shaped cookie cutter to cut the warm cookies into hearts carefully, as they will be hot. Press gently to maintain the cookie structure.
- Cool Cookies: Allow the cut cookies to 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: The heart-shaped cookie cutter used is approximately 3.5 x 3.25 inches, available on Amazon or at stores like Walmart, Target, or craft stores. Adjust dough scoop size according to your cutter’s size.
- Room Temperature Ingredients: For optimal texture, ensure butter and eggs are at room temperature before using. Removing butter about an hour before baking is recommended.
- Measuring Flour: Measure flour correctly by spooning it into your measuring cup and leveling off with a knife to avoid dense cookies.
- Storage: Store cookies in an airtight container for up to 5 days. They freeze well for up to 3 months; defrost 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: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
