I’ve always been a sucker for anything heart-shaped—it’s my way of adding a touch of love to everyday life. Growing up, my mom used to bake heart shaped chocolate chip cookies every Valentine’s Day, filling our home with warmth and the sweet smell of chocolate. Now, I’ve brought this lovely tradition to my own family, and it’s a sweet reminder of those cherished moments from my childhood. If you’re looking to bring a little extra love to your cookie baking routine, you’ve got to try these delightful cookies. Perfect for surprising your loved ones, or just sharing a treat with the kiddos, they’ll become a favorite in no time. Fancy something else? Check out our crescent roll breakfast recipes too!
Why you’ll love this recipe
These heart shaped chocolate chip cookies have everything you’d want — a soft center with slightly crispy edges, all packed with rich, melty chocolate chips. The heart shape isn’t just for show; it adds an element of fun that’s great for kids’ involvement. Plus, it’s a perfect way to personalize your cookies for any special occasion!
Ingredients
- 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
Step-by-step instructions
1. Prepare the oven and pan
Preheat oven to 350°F.
Line a baking sheet with parchment paper.
2. Mix dry ingredients
In a bowl, whisk flour, salt, and baking soda.
Set aside.
3. Mix wet ingredients
In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy (1–2 minutes).
Mix in eggs and vanilla.
4. Make the dough
Gradually add dry ingredients to the wet mixture.
Mix just until combined.
Fold in chocolate chips.
5. Shape cookies
Scoop about 2 tablespoons of dough per cookie.
Place dough on the baking sheet, 2–3 inches apart.
6. Bake
Bake 9–11 minutes, until edges are lightly golden and centers are soft.
7. Shape and cool
Remove from oven and immediately cut into heart shapes.
Cool on the baking sheet for 5–7 minutes.
Transfer to a wire rack to cool completely.
Recipe tips & variations
For a nuttier flavor, consider adding half a cup of chopped nuts like walnuts or pecans to your dough. If you prefer darker chocolate, swap the semisweet chocolate chips for bittersweet. For a twist, add a teaspoon of cinnamon to the dry ingredients for a warm spice aroma.
Storage & reheating
Store these cookies in an airtight container at room temperature for up to a week. If you’d like them to last longer, freeze them in a sealed bag for up to three months. To enjoy them warm, pop them in the oven at 300 degrees for about 5 minutes. They’ll taste just as fresh!
FAQs
Can I use salted butter?
Yes, but reduce the additional salt to balance the flavor.
What makes cookies soft vs. crispy?
The softness usually comes from the amount of butter and the baking time. For softer cookies, bake them just until the edges are golden, leaving the centers slightly underdone.
Can I make the dough ahead of time?
Absolutely! Refrigerate the dough for up to 3 days or freeze it for up to 3 months.
Recipes you may like
Explore more delightful recipes on our blog, like our crescent roll breakfast recipes , breakfast potatoes recipe easy crispy , or this breakfast pizza recipe easy cheesy . Each one is a hit in our home, and they just might become staples in your kitchen too!
Heart Shaped Chocolate Chip Cookies
- Total Time: 31 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful heart shaped chocolate chip cookies for Valentine’s Day or any special occasion.
Ingredients
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoon vanilla extract
- 2 large eggs at room temperature
- 1 1/2 cups semisweet chocolate chips
Instructions
- 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 tablespoons of dough onto a baking sheet, keeping about 2-3 inches between each cookie.
- Bake for about 9-11 minutes, or until the edges are 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.
- Allow the cookies to cool on the sheet for another 5-7 minutes, and then transfer to a wire cooling rack to cool completely.
Notes
- For a nuttier flavor, add half a cup of chopped nuts like walnuts or pecans to the dough.
- For darker chocolate, swap semisweet chocolate chips for bittersweet.
- Add a teaspoon of cinnamon to the dry ingredients for a warm spice aroma.
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze them in a sealed bag for up to three months if needed.
- To reheat, pop them in the oven at 300 degrees for about 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg