Heart Shaped Cookies
These are the cutest heart-shaped cookies, and you don't need a cookie cutter to make them! This easy recipe is so simple and the result is deliciously gooey heart shaped chocolate chip cookies that are perfect for Valentine's Day or any celebration of love (and we all love freshly baked cookies).
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 140 g Unsalted butter (room temperature)
- 100 Brown sugar
- 50 g Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Egg (room temperature)
- 200 g All purpose flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 150 g Chocolate chips (semi-sweet high quality chocolate eg. Callebaut)
- Sprinkles (optional)
Instructions
- 1
With an electric hand mixer whip room temperature butter with the two different kinds of sugar for a few minutes.
- 2
Mix in the egg and vanilla extract, just until combined.
- 3
Mix flour, salt, and baking soda together then add this mixture to the wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix.
- 4
Fold in the chocolate chips. Leave some for later so you can place more chocolate chips on top of the half-baked cookies.
- 5
Prepare 2 baking pans lined with parchment paper.
- 6
Divide the dough into 10 equal balls (using a Digital scale is handy) and place them onto the parchment papers. Leave enough space between them to spread. I recommend baking 5 cookies at once.
- 7
With your hands, form heart shapes with the dough. Make sure that the shapes are long and sort of skinny, well-defined heart shapes as the cookies will puff up in the oven. Press some more chocolate chips on the surface of the dough.
- 8
Let cookie dough rest in the fridge for an hour.
- 9
Preheat the oven to 175 C / 347°F (no fan).
- 10
After 1h chilling time, bake the cookies for 15 minutes in the following way: Bake for 10 minutes then if the cookies puffed up and lost their shape slightly, use a teaspoon and gently press the edges into the heart shape back again. Then, place more chocolate chips on top, and dust with sprinkles (optional). Bake them for further 5 minutes.
- 11
Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack. Sprinkle with sea salt.
- 12
Serve the cookies while they are slightly warm.
- 13
The cookies will further set as they cool. Store at room temp for a few days in air tight jar or container.