Classic Heart Shaped Chocolate Chip Cookies
These classic heart-shaped chocolate chip cookies are perfect for any occasion. Made with softened butter, a blend of sugars, and plenty of chocolate chips, they offer a delightful balance of chewiness and a slightly crisp edge. The chilling process ensures they hold their charming heart shape beautifully.
Equipment
- large bowl
- electric mixer
- medium bowl
- whisk
- plastic wrap
- parchment paper
- baking sheets
- heart-shaped cookie cutter
- wire rack
Ingredients
Wet Ingredients
- 1 cup unsalted butter (2 sticks), softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-ins
- 1½ cups semi-sweet chocolate chips (about 9-10 oz)
Instructions
Preparation
- In a large bowl, use an electric mixer to beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, followed by vanilla extract, mixing well after each addition.
- In a separate medium bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined and avoiding overmixing.
- Stir in the chocolate chips by hand until they are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours, to ensure the cookies hold their shape.
Baking
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out half of the chilled dough to ¼-inch thickness and use a heart-shaped cookie cutter (2-3 inches wide) to cut out shapes.
- Transfer cookies to prepared baking sheets, leaving 2 inches between them, and re-roll scraps without overworking the dough.
- Bake for 8-11 minutes until the edges are golden brown and centers are set but slightly soft.
Cooling
- Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, do not skip chilling the dough, as it helps prevent the cookies from spreading too much and allows them to maintain their heart shape. You can also prepare the dough a day in advance and store it in the refrigerator. Ensure your butter is properly softened but not melted to achieve the ideal cookie texture. If you don't have a heart-shaped cutter, you can roll the dough into balls and flatten them slightly for classic round cookies, adjusting baking time as needed. These cookies freeze well both as shaped dough and baked cookies.