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Delicious heart shaped chocolate chip cookies spread out

Classic Heart Shaped Chocolate Chip Cookies

These classic heart-shaped chocolate chip cookies are perfect for any occasion, especially when you want to show a little love. Made with a blend of butter, sugars, and plenty of chocolate chips, they are sure to be a crowd-pleaser.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips (or a mix of your favorite chocolate!)

Equipment

  • electric mixer
  • large bowl
  • medium bowl
  • plastic wrap
  • baking sheets
  • parchment paper
  • heart-shaped cookie cutter
  • wire rack

Method
 

Making the Dough
  1. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy for 2-3 minutes.
  2. Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.
  5. Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
Chilling and Baking
  1. Cover the cookie dough bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to prevent spreading during baking.
  2. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  3. Roll out the chilled dough on a lightly floured surface to ¼ to ½ inch thickness, then use a heart-shaped cookie cutter and carefully transfer the cut hearts to the prepared baking sheets, leaving 2 inches between them.
  4. Bake for 8-10 minutes, until the edges are golden brown and the centers are still slightly soft.
  5. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chilling the dough is essential for maintaining the heart shape of the cookies. You can re-roll dough scraps to make more cookies without significantly affecting their texture.