These heart shaped chocolate chip cookies are soft, chewy, and perfect for showing some love—whether it’s for anniversaries or simply to treat someone special (or myself). With a classic cookie flavor and an adorable shape, they’re both fun to make and delicious to eat.
Why You’ll Love This Recipe
I love how this recipe blends the comfort of traditional chocolate chip cookies with a charming twist. The heart shape adds a thoughtful touch, making these cookies ideal for gift-giving or festive occasions. The dough is easy to work with, and the cookies hold their shape beautifully while baking. Plus, the combination of brown sugar and butter creates that soft center and lightly crisp edge I always crave in a cookie.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
Directions
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, and salt.
In a large mixing bowl, I beat the melted butter, brown sugar, and granulated sugar until smooth and combined.
I add the egg, egg yolk, and vanilla extract, mixing until creamy.
Gradually, I stir the dry ingredients into the wet ingredients until a dough forms.
I fold in the chocolate chips evenly.
I roll the dough out between two sheets of parchment paper to about 1/4 inch thick and chill for 30 minutes.
Using a heart-shaped cookie cutter, I cut out cookies and place them on the prepared baking sheets.
I bake for 9–11 minutes, or until the edges are just golden.
I allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 heart-shaped cookies, depending on the size of the cutter. Prep time: 20 minutes Chill time: 30 minutes Bake time: 10 minutes Total time: around 1 hour
Variations
I sometimes add white chocolate chips or pink sprinkles to make them more festive.
For a richer flavor, I swap half the semisweet chocolate chips with dark chocolate chunks.
I like to press a few extra chips on top of the cookies right before baking for a prettier finish.
If I want them even more decorative, I drizzle melted chocolate or pink icing on top once they’ve cooled.
storage/reheating
Once cooled, I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer in a freezer bag for up to 3 months. To reheat, I pop a cookie in the microwave for about 10 seconds to bring back a warm, just-baked feel.
FAQs
How do I keep the heart shape from spreading too much?
I chill the rolled dough for at least 30 minutes before cutting the shapes. That helps the cookies hold their form better in the oven.
Can I use cookie cutters after baking?
No, I always cut the dough before baking. Cutting after baking won’t give clean edges and can cause the cookies to break.
Can I make the dough ahead of time?
Yes, I prepare the dough and refrigerate it for up to 2 days. When ready, I roll, cut, and bake as usual.
What size cookie cutter works best?
I use a medium-sized heart cutter, about 2.5 to 3 inches wide. This gives me cookies that are substantial but not too big.
Can I make these gluten-free?
Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The results still come out great.
Conclusion
These heart shaped chocolate chip cookies are a sweet way for me to share a little love—whether it’s with friends, family, or just as a treat for myself. They’re easy, charming, and filled with gooey chocolate in every bite. I always enjoy baking them just as much as eating them.
Soft, chewy heart-shaped chocolate chip cookies that combine the charm of a festive shape with the classic comfort of a traditional cookie. Perfect for anniversaries or sweet gifts.
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl, beat the melted butter, brown sugar, and granulated sugar until smooth and combined.
Add the egg, egg yolk, and vanilla extract, mixing until creamy.
Gradually stir the dry ingredients into the wet ingredients until a dough forms.
Fold in the chocolate chips evenly.
Roll the dough out between two sheets of parchment paper to about 1/4 inch thick and chill for 30 minutes.
Using a heart-shaped cookie cutter, cut out cookies and place them on the prepared baking sheets.
Bake for 9–11 minutes, or until the edges are just golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough before cutting to help cookies retain their shape.
Try adding pink sprinkles or white chocolate for a festive touch.
Drizzle with melted chocolate or icing after baking for decoration.
Store in an airtight container at room temperature for up to 5 days.
