Nothing says I love you like a warm from the oven chocolate chip cookie. Except, of course, when it comes in the shape of a heart. These Heart-Shaped Chocolate Chip Cookies are the perfect way to say “I love you” this Valentine’s Day (or any day of the year).
I’m sharing these chocolate chip cookie cutouts today in support of the Good Cookie Food Bloggers Valentine’s Event to help raise awareness and funds for the fight against pediatric cancer. More information is available at the bottom of this post. Be sure to visit some of the other bloggers participating and see their fabulous Valentine’s Day recipes!
Chocolate chip cookies are hands down the cookie of choice in my house. Nothing fancy, just a good old-fashioned chocolate chip cookie. You know… one of those recipes you know by heart.
These heart-shaped cookies are such a sweet Valentine’s Day treat — much like these 3-Ingredient No-Bake Valentine’s Day Treats and Valentine’s Day OREO Pops Treats.
Advanced Versions For Those With A Lot Of Love To Give!
I used the same basic chocolate chip recipe that I’ve used forever to make these Valentine’s Day cookies, only this time I rolled out the dough and used a heart-shaped cookie cutter. But you can go further with these and really make them Valentine-approved.
Sprinkles: Red, white, pink… they are all an easy way to add a romantic color to the cookies.
Frosting: You can either use red food coloring with white frosting or seek out strawberry frosting (presuming it is red/pink). They will both work with these cookies. You can also make your own frosting with powdered sugar and milk.
Red cookies: When mixing the dough, add some red dye. Then your cookies will resemble hearts, not only in shape but also color!
Candy topping: Red & pink M&Ms go down a treat on and/or in these cookies. Just add them to the dough before you portion the cookies out. You can also do the same with candy hearts. Or crush the candy hearts and use them as sprinkles atop the cookies.
(Printable recipe card is below.)
Prep Time: 15 min.
Bake Time: 12 min.
Yields: 2 dozen
Ingredients
- 1 cup unsalted butter, softened
- ⅓ cup granulated sugar
- ½ cup light-brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- 1 ½ cups semi-sweet mini-chocolate chips
Instructions
- Preheat oven to 350° F
- Cream together the butter and sugars. Add the egg yolk and vanilla.
- Sift together the flour and salt, and add to the butter and sugar mixture one cup at a time, until completely incorporated. Dough should have a crumbly consistency that you can easily shape into a ball.
- Gently fold in the chocolate chips. You can use your mixer, but I recommend doing this with your hands, so you don’t break up the chips. Shape dough into a slightly flattened disc, wrap in plastic wrap, and chill for at least thirty minutes.
- Roll dough onto lightly floured parchment paper, cut into shapes with a 2-inch heart-shaped cutter.
- Place cookies onto a parchment-lined baking sheet and place in the refrigerator for about 10 minutes.
- Place chilled cookies into preheated oven for 10-12 minutes or until golden brown. Remove from oven and allow to cool 2-3 minutes. Carefully, transfer to a wire rack and allow to cool completely.
FAQs
Instead of rolling out the dough out into one big sheet, you can just smoosh individual balls of dough flat with the palm of your hand and cut them out one at a time. This is a fun way to do it if you are baking with children.
This will help prevent spreading, where the cookie loses its shape.
You can wrap each cookie individually in plastic wrap and then place them in an airtight container. Or if that sounds like too much work, add a damp cloth or paper towel in the container with the cookies. Its moisture will help keep the cookies chewy upon removal from the fridge. If they still come out dry, microwave them for a few seconds to revive them.
How To Store Heart-Shaped Chocolate Chip Cookies
You have a number of options, depending on when you intend on eating the cookies. If you plan on eating them within 3 days, you can just store them at room temperature in an airtight container. If you plan on eating them within the week, you should store them in the fridge. There they will last about a week. Be sure to seal them well, as cookies tend to dry up in the fridge. You can also freeze them for up to 3 months. Place them in a single layer upon a baking tray and place them in the freezer. Once frozen, relocate them to an airtight bag or container. When you want to eat some, take out however many you want and let them thaw to room temperature.
Heart-Shaped Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- ⅓ cup granulated sugar
- ½ cup light-brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- 1 ½ cups semi-sweet mini-chocolate chips
Instructions
- Cream together the butter and sugars. Add the egg yolk and vanilla.
- Sift together the flour and salt, and add to the butter and sugar mixture one cup at a time, until completely incorporated. Dough should have a crumbly consistency that you can easily shape into a ball.
- Gently fold in the chocolate chips. You can use your mixer, but I recommend doing this with your hands, so you don’t break up the chips. Shape dough into a slightly flattened disc, wrap in plastic wrap, and chill for at least thirty minutes.
- Roll dough onto lightly floured parchment paper, cut into shapes with a 2-inch heart shaped cutter. Place cookies onto a parchment lined baking sheet and pace in the refrigerator for about 10 minutes. This will help prevent spreading. Meanwhile, preheat oven to 350°. Place chilled cookies into preheated oven and bake at 350° for 10-12 minutes or until golden brown. Remove from oven and allow to cool 2 – 3 minutes. Carefully, transfer to a wire rack and allow to cool completely.
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Is it an egg or egg yolk
Recipe says egg
Instructions say egg yolk
Hi Jennifer – You only need the egg yolk in this recipe. Hope you enjoy these cookies, I love them!