Heart Shaped Chocolate Chip Cookies
These heart shaped chocolate chip cookies are cute and so easy to make. They hold their shape perfectly and are ready in less than an hour.
Servings 16 , approximately
Equipment
- 3-inch (7.6cm) heart shaped cookie cutter
Ingredients
- 2 ¼ cup (284g) all purpose flour + extra if needed
- ¼ cup (28g) cornstarch
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 8 oz / 226g unsalted butter, at room temperature
- ¾ cup (150g) light brown sugar
- 1 medium egg, at room temperature
- 1 teaspoon vanilla
- ¾ - 1 cup (150-170g) chocolate chips (I used mini chocolate chips)
Instructions
- Line your baking sheets with parchment paper. Set it aside.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set it aside.2 ¼ cup (284g) all purpose flour + extra if needed, ¼ cup (28g) cornstarch, 1 teaspoon baking powder, ¼ teaspoon salt
- In another large bowl, beat the butter and the sugar together using on high speed until the mixture is fluffy, about 2-3 minutes.8 oz / 226g unsalted butter, at room temperature, ¾ cup (150g) light brown sugar
- Add the egg and the vanilla and beat for another minute or so. Make sure to scrape the sides of the bowl as needed.1 medium egg, at room temperature, 1 teaspoon vanilla
- Add half of the flour mixture to the egg mixture and beat on low speed until combined. Then add the remaining flour mixture and combine. Don't worry if it looks crumbly.
- Add the chocolate chips and beat until just combined.¾ - 1 cup (150-170g) chocolate chips (I used mini chocolate chips)
- Use your hands to squeeze the crumbles together to form a large piece of dough. You should be able to pick it up in one piece. (If the dough is too wet, add a little more flour, a tablespoon at a time, until it all comes together. If it's too dry, add a bit of melted butter.)
- Divide the dough in half and roll out a portion of the dough between 2 sheets of parchment paper. I make it about ½ an inch (1.2 cm) thick.
- Meanwhile, preheat the oven to 350 °F / 180°C.
- Put the rolled out cookie dough in the freezer for about 10 minutes. Then take it out of the freezer and cut out hearts with a cookie cutter.
- Transfer the cookies to the prepared baking sheet and bake for 11–14 minutes (I bake one tray at a time), or until the edges are set and lightly golden. The centers should look just set and no longer glossy. Do not overbake.
- Transfer the cookies to a wire rack to cool completely.
- Re-roll the cookie dough scraps and repeat the process with the other piece of dough.
- Enjoy!
Notes
- The number of cookies will depend on the size of your cookie cutters.
- If the dough is too wet, just add a little bit of flour until it comes together. If it's too dry, you can add some melted butter.
- Don't overmix or knead the dough too much so the cookies won't get tough.
- These cookies will not brown that much. For soft cookies, I suggest not overbaking them. Bake them a few minutes longer for crunchier cookies.
