Heart Shaped Chocolate Chip Cookies
Soft, bakery style heart shaped chocolate chip cookies with no chill time, ready in under 30 minutes.
Ingredients
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter at room temperature
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla bean paste
- 2 large eggs at room temperature
- 1½ cups semisweet chocolate chips plus extra for topping
- All-purpose flour for dusting the surface
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large bowl, use an electric mixer on medium speed to cream the butter, brown sugar, and granulated sugar until light and fluffy, about 1 to 2 minutes.
- Add the eggs and vanilla bean paste to the butter mixture and mix on low speed just until combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed just until no dry streaks of flour remain.
- Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
- Lightly flour a clean work surface and turn the dough out onto it. Gently pat and roll the dough to about 1 centimeter thick, just under ½ inch.
- Using a heart shaped cookie cutter, cut out hearts from the dough, pressing straight down and lifting cleanly. Gather and gently re-roll scraps as needed to use all the dough.
- Arrange the heart shaped cookies on the prepared baking sheets, leaving about 2 inches of space between cookies to allow for slight spreading.
- If desired, press a few extra chocolate chips onto the tops of each heart for a bakery style look.
- Bake one sheet at a time for 10 to 12 minutes, or until the edges are set and lightly golden while the centers still look slightly soft and pale.
- Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely or enjoy warm.
Notes
- Use room temperature butter and eggs so the dough mixes evenly and the cookies hold their heart shape.
- Do not overmix after adding the dry ingredients to keep the cookies tender.
- Aim for even dough thickness so all the hearts bake at the same rate.
- For more defined heart edges, let the cookies cool completely on a wire rack before stacking or packaging.
- Do not overmix after adding the dry ingredients to keep the cookies tender.
- Aim for even dough thickness so all the hearts bake at the same rate.
- For more defined heart edges, let the cookies cool completely on a wire rack before stacking or packaging.