Heart Shaped Choc Chip Cookies (Printable Version)
Soft, chewy chocolate chip cookies cut into hearts, quick to make and perfect for special occasions.
# Everything You’ll Need:
→ Dry Ingredients
01 -
2 1/4 cups all-purpose flour
02 -
1/2 teaspoon baking soda
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
1 cup unsalted butter, room temperature
05 -
3/4 cup granulated sugar
06 -
3/4 cup packed light brown sugar
07 -
2 large eggs, room temperature
08 -
1 teaspoon pure vanilla extract
→ Chocolate and Decorations
09 -
1 1/2 cups semisweet chocolate chips (regular and mini)
10 -
1/4 cup semisweet chocolate chunks, chopped from a bar
11 -
Festive Valentine's Day sprinkles, as desired
# Steps to Cook:
01 -
Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
02 -
In a large bowl, using an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 1-2 minutes.
03 -
Add eggs and vanilla extract to the butter mixture and beat until combined.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain. Avoid overmixing.
05 -
Gently fold semisweet chocolate chips into the dough to distribute evenly.
06 -
Scoop approximately 2 tablespoons of dough onto prepared baking sheet, spacing 3-4 inches apart. Press chocolate chunks and sprinkles onto the top of each dough mound.
07 -
Bake for 9-11 minutes until edges are lightly golden. Remove from oven and immediately use a heart-shaped cookie cutter to cut cookies. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Extra Suggestions:
01 -
Use a kitchen scale or spoon and level method to measure flour accurately. Room temperature butter and eggs yield optimal texture. For extra gooeyness, press chocolate chunks on top before baking. Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.