Heart Shaped Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
½ cup melted unsalted butter, slightly cooled
02 -
⅓ cup (67g) granulated sugar
03 -
½ cup (100g) packed light brown sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1½ cups (186g) all-purpose flour, spooned and leveled
07 -
½ teaspoon salt
08 -
½ teaspoon baking soda
→ Mix-ins & Decorations
09 -
1½ cups chocolate chips
10 -
½-¾ cup Valentine's Day sprinkles
# Instructions:
01 -
Mix melted butter with both brown and granulated sugars until smooth and well combined. Add vanilla and egg, mixing until incorporated.
02 -
Mix in flour, salt, and baking soda on low speed until just starting to combine. Increase speed briefly for 15-30 seconds until smooth, scraping bowl as needed. Be careful not to overmix.
03 -
Gently fold in sprinkles and chocolate chips using a spatula or large spoon.
04 -
Using a heart-shaped cookie cutter on a parchment-lined baking sheet, press two tablespoons of dough into the cutter to form hearts. Remove cutter and repeat. Alternatively, hand-shape the dough into hearts.
05 -
Add extra sprinkles if desired, cover with plastic wrap, and refrigerate for 1.5 to 2 hours (or up to 24 hours).
06 -
Preheat oven to 350°F. Place chilled hearts 2-3 inches apart on lined baking sheet. Bake 4-6 cookies at a time for 8-10 minutes until edges are golden.
07 -
Immediately reshape hot cookies into hearts using a spatula or knife. Cool on baking sheet for 5-10 minutes, then transfer to wire rack.
# Notes:
01 -
Cookies will last 3-5 days in an airtight container at room temperature
02 -
Can be frozen for up to two months
03 -
Method works with any drop cookie recipe
04 -
Always reshape cookies while hot - they won't hold shape once cooled