Description
Delight in these charming heart-shaped chocolate chip cookies that combine classic flavors with a fun twist. Perfectly soft with gooey chocolate chips and a slight golden edge, these cookies are cut into adorable hearts immediately after baking, making them ideal for gifting or special occasions.
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 used)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to ensure easy removal and even baking of the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent and salt throughout the flour.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, about 1 to 2 minutes. This aerates the dough for a tender texture.
- Add Eggs and Vanilla: Mix in the room temperature eggs and vanilla extract until just combined, ensuring a smooth batter without overmixing.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing only until the flour streaks disappear to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips for even distribution throughout the dough.
- Scoop Dough: Scoop approximately 2 tablespoons of dough onto the prepared baking sheet, keeping 2 to 3 inches between each for spreading. Adjust the scoop size depending on the size of your heart-shaped cookie cutter.
- Bake Cookies: Bake for 9 to 11 minutes, or until the edges are just beginning to turn golden brown but the centers remain slightly underdone for a soft texture.
- Cut into Hearts: Immediately upon removal from the oven, while the cookies are still hot, use a heart-shaped cookie cutter (around 3.5 x 3.25 inches) to cut each cookie into a heart shape carefully.
- Cool: Allow the cut cookies to cool on the baking sheet for 5 to 7 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Cookie Cutter: The cookie cutter used is approximately 3.5 x 3.25 inches and can be found online or at local stores like Walmart or Target. Adjust cookie dough scoop size based on cutter size.
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for better texture and easier mixing. Removing butter an hour before baking is recommended.
- Flour Measurement: Measure flour accurately for consistent results; spoon and level method is suggested.
- Storage: Cookies stay fresh in an airtight container for up to 5 days. They can be frozen after baking for up to 3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
