These Heart-Shaped Chocolate Chip Cookies are a sweet and playful twist on the classic cookie everyone loves. I bake them with the same chewy texture and rich, melty chocolate chips—but shape them into adorable hearts, making them perfect for special occasions like Valentine’s Day, anniversaries, or just because I feel like spreading a little love.
Why You’ll Love This Recipe
I love this recipe because it turns a simple treat into something memorable. The heart shape adds charm without complicating the baking process, and the flavor is exactly what I want in a chocolate chip cookie—soft in the center, slightly crisp on the edges, and filled with gooey chocolate. Whether I’m baking for someone special or just treating myself, these cookies always make people smile.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Salt
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Unsalted butter (softened)
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Brown sugar
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Granulated sugar
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Eggs
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Vanilla extract
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Chocolate chips (semi-sweet or milk chocolate)
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Optional: mini chocolate chips for garnish
Directions
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I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, I whisk together the flour, baking soda, and salt.
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In a larger mixing bowl, I cream the softened butter with the brown and granulated sugars until light and fluffy.
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I beat in the eggs one at a time, then stir in the vanilla.
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Gradually, I add the dry ingredients to the wet mixture, mixing until just combined.
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I fold in the chocolate chips until evenly distributed throughout the dough.
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I chill the dough for about 30 minutes to make it easier to shape.
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Once chilled, I roll out the dough to about ½-inch thickness and use a heart-shaped cookie cutter to cut out the cookies.
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I place them on the prepared baking sheet, spacing them a couple inches apart, and gently reshape any uneven edges if needed.
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I bake for 10–12 minutes, just until the edges start to turn golden.
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I let them cool on the pan for a few minutes before transferring to a wire rack. Optional: while still warm, I press a few mini chocolate chips on top for extra cuteness.
Servings and timing
This recipe makes about 18–24 heart-shaped cookies, depending on the size of the cutter. It takes about 15 minutes to prep, 30 minutes to chill the dough, and 10–12 minutes to bake.
Variations
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I sometimes use white chocolate chips or a mix of dark and milk chocolate for variety.
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For a romantic twist, I add a handful of freeze-dried raspberries or a few drops of almond extract to the dough.
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If I want extra texture, I throw in chopped pecans or walnuts.
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I’ve even dipped half of each cookie in melted chocolate and added sprinkles for a decorative finish.
Storage/reheating
I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy if I tuck a slice of bread into the container. For longer storage, I freeze them in a freezer-safe bag for up to 2 months.
To reheat, I microwave a cookie for 8–10 seconds to bring back that fresh-from-the-oven warmth and softness.
FAQs
How do I keep the heart shape from spreading?
I always chill the dough before cutting and baking. It helps the cookies hold their shape and bake evenly without spreading too much.
Can I use store-bought dough for this?
Yes, I’ve used store-bought chocolate chip cookie dough in a pinch—just roll it out and cut the shapes the same way.
What’s the best size for the cookie cutter?
I usually use a 2½ to 3-inch heart cutter. It gives a good size cookie that’s easy to handle and decorate.
Do I need to flour the cutter or surface?
Yes, lightly flouring the cutter and rolling surface helps prevent sticking, especially since the dough can get soft as it warms up.
Can I decorate these cookies?
Definitely. I like dipping them in chocolate, adding sprinkles, or even piping a little icing on top if I want to dress them up for a special occasion.
Conclusion
These Heart-Shaped Chocolate Chip Cookies are a fun, thoughtful treat that’s as delicious as it is adorable. Whether I’m baking them for someone I love or just adding a little sweetness to my day, they’re always a hit. The chewy centers, rich chocolate flavor, and charming shape make them a cookie I’ll keep baking all year round.
PrintHeart-Shaped Chocolate Chip Cookies
These Heart-Shaped Chocolate Chip Cookies are a fun and charming take on the classic favorite, with soft, chewy centers and melty chocolate chips, shaped into hearts for extra sweetness. Perfect for special occasions or anytime you want to share a little love.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 18–24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips (semi-sweet or milk)
- Optional: mini chocolate chips for garnish
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream softened butter with brown and granulated sugars until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually mix in dry ingredients until just combined.
- Fold in chocolate chips evenly.
- Chill dough for 30 minutes to firm up.
- Roll out dough to 1/2-inch thickness on a lightly floured surface. Use a heart-shaped cookie cutter to cut cookies.
- Place cookies on prepared baking sheets, spacing a couple inches apart. Reshape edges if needed.
- Bake for 10–12 minutes, until edges are lightly golden.
- Cool on the pan for a few minutes, then transfer to a wire rack. Optionally, press mini chocolate chips on top while still warm.
Notes
- Use a mix of chocolate types for variety.
- Add freeze-dried raspberries or almond extract for a romantic twist.
- Include chopped nuts for added texture.
- Dip cooled cookies in melted chocolate and decorate with sprinkles for extra flair.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 105mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
