Description
Create bakery-quality Heart Shaped Chocolate Chip Cookies with a clever method that skips dough chilling. These buttery, soft-centered treats bake round and are cut into perfect hearts immediately after baking for distinct edges.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons alcohol-free vanilla flavoring
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
- Whisk the all-purpose flour, baking soda, and kosher salt together in a medium mixing bowl.
- Cream the softened butter, granulated sugar, and packed light brown sugar in a large bowl with a hand mixer on medium speed for 2 minutes until fluffy.
- Beat in the eggs one at a time followed by the alcohol-free vanilla flavoring until fully combined.
- Reduce the mixer speed to low and gradually mix in the dry ingredients until no streaks of flour remain.
- Fold the semisweet chocolate chips into the dough using a silicone spatula.
- Scoop 2 tablespoons of dough per cookie onto the prepared baking sheets spaced 3 inches apart to allow for spreading.
- Bake for 9 to 11 minutes until the edges are golden brown but the centers look slightly soft.
- Remove the baking sheet from the oven and immediately press a heart-shaped cookie cutter into the center of each hot cookie to cut the shape.
- Separate the outer scraps from the heart shapes while the cookies are still warm and on the baking sheet.
- Allow the heart cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Wash hands thoroughly with soap and water after handling raw eggs.
- Do not consume uncooked cookie dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American