Heart Shaped Chocolate Chip Cookies

These Heart Shaped Chocolate Chip Cookies are perfect for valentines day! No chill time required, so they're easy to make in under 30 minutes!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 25

Servings servings

Calories 215kcal

Cost $5

2¼ cup 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 teaspoon vanilla extract
2 large eggs at room temperature
1½ cups semisweet chocolate chips I used a mix of regular and mini chocolate chips

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
In a medium bowl, whisk together flour, salt, and baking soda. Set this aside.
In a large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 1-2 minutes). Mix in the eggs and vanilla until just combined.
Gradually add in dry ingredients. Mix just until you no longer see streaks of flour. Fold in chocolate chips.
Scoop about 2 tablespoon of dough onto a baking sheet, keeping about 2-3 inches between each cookie beacuse they will spread (depending on how big/small your cookie cutter is you may need to adjust the size of your scoops). If using, press chocolate chunks and sprinkles into the tops of each cookie.
Bake for about 9-11 minutes, or until the edges are very slightly golden brown but the center is slightly underdone. Remove from the oven and use a heart-shaped cookie cutter immediately to cut the cookies into hearts (be careful because they will be hot)! Allow the cookies to cool on the sheet for another 5-7 minutes, and then transfer to a wire cooling rack to cool completely.

Cookie-cutter- I got this heart cookie cutter on amazon (it's about 3.5x3.25") You should be able to find a heart cookie cutter at a local walmart, target, or craft store as well! Depending on how big or small your cutter is, you might have to adjust the size of cookie dough you scoop for each cookie.
Use room temperature ingredients- the butter and eggs in this recipe should be room temperature before using them. I like to take my butter out about an hour before I start baking just to be sure!
Make sure you measure your flour correctly!
These cookies will stay fresh in an airtight container for up to 5 days. You can also freeze these cookies after baking, for up to 3 months. Let them sit at room temperature to defrost.