Description
These Heart Shaped Chocolate Chip Cookies are soft, chewy, and loaded with gooey chocolate chips and chunks. Perfect for Valentine’s Day or any special occasion, these cookies are shaped with a heart cookie cutter and require no chilling time, making them an easy and adorable treat ready in under 30 minutes.
Ingredients
Scale
- 2¼ cups all-purpose flour: provides structure and chewiness
- 1 teaspoon baking soda: helps the cookies rise slightly and stay soft
- ¾ teaspoon salt: enhances flavor and balances sweetness
- 1 cup unsalted butter, at room temperature: adds richness and soft texture
- ½ cup light brown sugar, packed: adds moisture and a caramel-like flavor
- ½ cup granulated sugar: sweetens and aids in spreading
- 2 large eggs, at room temperature: binds ingredients and adds moisture
- 2 teaspoons vanilla extract: enhances flavor
- 1½ cups semisweet chocolate chips (regular and mini mix): delivers chocolate in every bite
- ½ cup chopped semisweet chocolate chunks: for gooey swirls on top
- 2 tablespoons festive sprinkles (optional): adds a fun, decorative touch
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 1–2 minutes).
- Add the eggs and vanilla extract to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until no streaks of flour remain.
- Fold in the chocolate chips and chocolate chunks.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheets, spacing them 2–3 inches apart.
- Press additional chocolate chunks and sprinkles on top if desired.
- Bake for 9–11 minutes until the edges are lightly golden but the centers are still soft.
- Immediately after baking, press a heart-shaped cookie cutter into each cookie to shape them. Allow to cool for 5 minutes on the sheet before transferring to a wire rack.
Notes
- Use room temperature ingredients for better mixing and texture.
- Don’t overbake – cookies will firm up as they cool.
- Freeze scooped dough or baked cookies for up to 3 months.
- Measure flour using a scale or spoon-and-level method for accuracy.
- Heart shapes should be cut immediately after baking while cookies are soft.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 215 kcal
- Sugar: 13g
- Sodium: 127mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg