Heart Shaped Chocolate Chip Cookies
Create the most charming Heart Shaped Chocolate Chip Cookies with this foolproof recipe. Featuring a rich, nutty brown butter base and a clever post-bake cutting technique, these cookies are perfectly soft, chewy, and hold their shape every time. Ideal for Valentine's Day or any day you want to share a little love.
Equipment
- Baking sheets
- Parchment paper
- Saucepan
- Large bowl
- Electric mixer
- Spatula
- Heart-shaped cookie cutter
- Wire rack
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 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
- 1½ cups semisweet chocolate chips
Instructions
Warm Up and Prep the Components
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- In a light-colored saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until it foams and then develops brown flecks and a nutty aroma. Immediately pour into a large heatproof bowl and let it cool for 10-15 minutes, until warm but not hot.
Build the Dough
- Add the light brown sugar and granulated sugar to the bowl with the cooled brown butter. Using an electric mixer, beat on medium speed until well combined. The mixture will look less fluffy than when using solid butter; this is normal.
- Add the eggs and vanilla extract, mixing on low speed just until incorporated and the batter is smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed only until the flour streaks disappear. Do not overmix.
- Using a spatula, gently fold in the semisweet chocolate chips until they are evenly distributed throughout the dough.
Scoop, Bake, and Cut Hearts
- Scoop mounds of dough (about 2 tablespoons each) onto the prepared baking sheet, leaving 2-3 inches of space between them for spreading.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers look slightly underbaked and soft.
- As soon as you remove the pan from the oven, immediately and firmly press a heart-shaped cookie cutter into each warm cookie to cut out the shapes. Work quickly while the cookies are hot and pliable.
Cool the Cookies
- Let the cut heart cookies and the surrounding scraps cool on the baking sheet for 5-7 minutes to firm up. Then, carefully transfer the hearts to a wire rack to cool completely.
Notes
Gooey Chocolate Pools: For extra melty chocolate on top, press a few extra chocolate chips or chunks onto the dough mounds right before baking. Don't Overmix: To achieve a soft and chewy texture, mix the flour in only until it's just combined. Overmixing develops gluten and can make the cookies tough. Storage Tip: Store baked cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help maintain softness. Make-Ahead Dough: You can refrigerate the cookie dough for up to 3 days or freeze dough balls for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 185kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 120mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 120IUCalcium: 15mgIron: 1mg
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