Heart Shaped Chocolate Chip Cookies
These Heart Shaped Chocolate Chip Cookies are a fun Valentine's day dessert idea. Delicious chewy chocolate chip cookies are heart shaped with two types of chips for a delicious snack. These easy Valentine's cookies are made with simple ingredients and are tasty, bakery style cookies. Great for a Valentine's day party or birthday party too!
Servings: 20
Calories: 182kcal
Equipment
- larbe mixing bowl
- Hand mixer
- Baking Sheet
- 3 inch heart-shaped cookie cutter
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon 1/2 tsp salt
- 1 cup semi-sweet mini chocolate chips
- 1 cup milk chocolate chips
- Optional: Melted chocolate white, dark, or milk, sprinkles
Instructions
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Mix the egg, egg yolk, and vanilla extract until fully combined.
- Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet mini chocolate chips and milk chocolate chips.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape while baking.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out the chilled dough between two sheets of parchment paper to about 1/4-inch thickness.
- Use a heart-shaped cookie cutter to cut out the cookies. Place them on the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are light golden brown.The centers may look slightly underdone but will set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt chocolate in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth
- .Drizzle melted chocolate over the cookies add sprinkles or edible glitter while the chocolate is still wet. Allow the chocolate to set before serving.
Notes
Chill the Dough: This step ensures the dough doesn’t spread too much. If it does
simply recut the cookies on the cookie sheet when they come out of the oven. Even when chilled the cookies may spread, simply re-cut them while they are still warm on the baking sheet. Don’t Overbake: Remove cookies from the oven when the edges are set but the
centers are still slightly soft. They’ll finish baking as they cool. Dust the cookie cutter with flour: Lightly dust your cookie cutter with flour to
prevent sticking when cutting shapes.
simply recut the cookies on the cookie sheet when they come out of the oven. Even when chilled the cookies may spread, simply re-cut them while they are still warm on the baking sheet. Don’t Overbake: Remove cookies from the oven when the edges are set but the
centers are still slightly soft. They’ll finish baking as they cool. Dust the cookie cutter with flour: Lightly dust your cookie cutter with flour to
prevent sticking when cutting shapes.
Nutrition
Calories: 182kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 113mg | Fiber: 1g | Sugar: 12g | Vitamin A: 32IU | Calcium: 19mg | Iron: 1mg