Heart Shaped Cookies

5 from 4 votes

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 Time30

Cook Time30

Waiting Time1

Total Time2

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 323kcal

Author: Katalin Nagy

Equipment

Ingredients

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

Metric - US Customary

Instructions

With an electric hand mixer whip room temperature butter with the two different kinds of sugar for a few minutes.
Mix in the egg and vanilla extract, just until combined.
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.
Fold in the chocolate chips. Leave some for later so you can place more chocolate chips on top of the half-baked cookies.
Prepare 2 baking pans lined with parchment paper.
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.
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.
Let cookie dough rest in the fridge for an hour.
Preheat the oven to 175 C / 347°F (no fan).
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.
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.
Serve the cookies while they are slightly warm.
The cookies will further set as they cool. Store at room temp for a few days in air tight jar or container.

Notes

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy
Use room temp. ingredients eg. egg and butter
Feel free to use white chocolate chips or Ruby chocolate chips instead of dark chocolate chips

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
Respect the chilling time in the recipe, do not skip it or the cookies might end up very flat
You have to be careful to make the heart shapes skinny and very defined as when the cookies are baked, they will puff up and somewhat loosen their shapes. You can always bring them back to heart shape using a spoon on their edges (only when they are still hot)
Try not to overbake your cookies if you prefer them fudge and gooey

Nutrition