Heart-Shaped Chocolate Chip Cookies
Deliciously chewy heart-shaped cookies filled with semi-sweet chocolate chips and a hint of caramel flavor from brown sugar.
Ingredients
Cookie Dough Ingredients
- 2 1/4 cups all-purpose flour Ensure it is properly measured.
- 1 teaspoon baking soda
- 1/2 teaspoon salt A pinch sharpens flavors.
- 1 cup unsalted butter, softened Real unsalted butter is recommended.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar Both light or dark brown sugar work.
- 1 teaspoon alcohol-free vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips Can substitute with dark chocolate chips.
- Sprinkles Optional, for decoration.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, beat together softened butter, granulated sugar, brown sugar, and alcohol-free vanilla extract until creamy and slightly lighter in color (about 2–3 minutes with an electric mixer).
- Add the eggs one at a time, mixing well after each addition until smooth.
- Gradually beat in the flour mixture until just combined, being careful not to overmix.
- Stir in the semi-sweet chocolate chips until evenly distributed.
- Turn the dough onto a lightly floured surface and press into a disk. If sticky, chill for 20–30 minutes.
Cutting and Baking
- Roll dough to about 1/4-inch thickness between two sheets of parchment.
- Use a heart-shaped cookie cutter to cut shapes and transfer them with a thin metal spatula to the prepared baking sheet.
- If desired, add sprinkles on top right after cutting or immediately after baking.
- Bake for 9–11 minutes, until edges are golden brown but centers look slightly soft. Rotate halfway through baking for even color.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm for gooey chocolate centers. Store cooled cookies in an airtight container for up to 4 days or freeze for up to 2 months.