Heart-Shaped Chocolate Chip Cookies
Try baking these sweet Heart-Shaped Chocolate Chip Cookies for Valentine’s Day–or any occasion! These are chocolate chip roll out cookies that work with a variety of cookie cutters. They are soft cookies with a crisp edge filled with mini chocolate chips. Whether it is Valentine’s Day or any sweet celebration, these cookies are a crowd-pleaser!
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Nothing says “I love you” like homemade cookies! I’ve been having a lot of fun creating Valentine’s Day cookie recipes this year and these cut-outs have been a favorite with my kiddos.
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My heart-shaped chocolate chip roll-out cookies are soft, buttery, and packed with mini chocolate chips. Whether you’re making them for your kids, your sweetheart, or a festive Valentine’s Day party, these cookies are sure to be a hit.
They are soft with crisp edges, easy to roll out, and look great cut into heart shapes. You could even add drizzle of chocolate and sprinkles for a little something extra. Plus, these are easy to make and won’t stick when you roll them out.
Basic Supplies for Baking Cookies
If you don’t bake a lot, it’s worth making sure your kitchen has everything you will need. These are my top must-haves for every baker.
I personally love my hand mixer for quickly creaming together butter and sugar. Good sturdy cookie sheets (I line mine with parchment paper) are essential too. A cooling rack allows cookies to cool completely without continuing to cook (if you were to just leave them on the baking sheet for instance).
A kitchen scale is helpful for getting quantities right every time. It’s far more accurate than measuring cups and saves washing up the measuring cups as you bake too!
For heart-shaped cookies, you’ll want a good heart-shaped cookie cutter. You can use a single size or get a set with different sizes for variety. I like using something that is about 2.5″-3″ for this recipe. Note that the cutter you use will affect the final quantity of the recipe.
I also like having a simple decorating/piping kit on hand. This can be as simple as a piping bag, a coupler, and a few decorative piping tips (like stars).
Cookie storage boxes are also really helpful. I purchase these inexpensive generic boxes from Target and they are a great size and handy for bringing cookies places around the holidays.
I could go on and go, but those are a few of my definite must-haves!
Three Reasons You’ll Love These Heart Cookies
- Easy to Make – The dough comes quickly and rolls out easily (no sticking!) after chilling.
- Perfect for Gifting – Heart-shaped cookies are adorable and make a thoughtful edible gift.
- Classic Flavor – They taste like your favorite chocolate chip cookies–except in hearts!
Can’t get enough cookies? Don’t forget to check out my library of Cookie Recipes.
Ingredients You Will Need
Unsalted Butter – I always use unsalted butter when baking. If you use salted butter your cookies will likely end up too salty. This recipe uses melted butter, so it won’t matter if you need to start with refrigerated or frozen butter. Simply melt, cool, and follow the recipe!
Granulated & Brown Sugar – A mix of granulated sugar and brown sugar gives these cookies the perfect soft texture and rich flavor that we expect in chocolate chip cookies!
Egg & Vanilla Extract – You’ll need a single egg and your favorite vanilla extract.
All-Purpose Flour – I use all-purpose unbleached flour for my cookie recipes. Measuring it accurately is very important for the final taste and texture of the cookies. Weighing the flour is preferred, but you can also spoon it into a measuring cup and level it off with a butter knife if you don’t have a kitchen scale. I like to gently aerate the flour by mixing it briefly with a whisk before I measure it.
Baking Powder & Salt – Baking powder gives the cookies lift, while salt enhances the flavor. Regular table salt is great here.
Mini Chocolate Chips – Why mini chocolate chips? Mini chocolate chips work best here because they are easier to roll out and they distribute more evenly than regular-size chips. I don’t suggest substituting these for regular-size chips!
How to Make These Cookies
This is just an overview. Find the complete printable recipe at the end of the post!
- Mix melted butter with sugars until smooth.
- Stir in egg and vanilla extract.
- Add dry ingredients and mix until dough forms.
- Fold in mini chocolate chips with a spatula.
- Chill dough for 2 hours. This minimizes spreading when we bake the cookies.
- Gently roll out on a surface sprinkled with powdered sugar and use a cookie cutter to cut out heart shapes.
- Bake at 350°F for 9-11 minutes until edges are just barely golden.
More Tips and Tricks
Baking cookies is fun, but it can be frustrating when a batch doesn’t turn out. Here are some tips and tricks so that you can experience baking a perfectly delicious batch of cookies!
- How do I prevent my dough from sticking?
- Tip: For my roll out cookies, I use Alton Brown’s method of powdered sugar on the work surface (plus a little on top of the dough). With a correctly made dough, the powdered sugar prevents sticking and also makes delicious cookies. Instead of excess flour, they are lightly coated in the finest of layers of powdered sugar. If the dough feels too sticky, pop it in the fridge for another 30-60 minutes until it has firmed out a bit more.
- Why did my cookies spread too much during baking?
- Tip: These cookies could spread too much if the dough is not cold when it is baked. Don’t skip chilling the dough! Room-temperature dough will spread too much in the oven. Work quickly when you roll and cut the dough. Completely pre-heat the oven before you start rolling the dough and pop the cookies into the oven immediately after you’ve cut them out.
- How do I get uniform cookies?
- Tip: Working with chilled dough (you might wish to only work with half the dough at a time) is the biggest requirement for getting uniform cookies that don’t spread in varying amounts. If you have a hard time determining the thickness of the dough when you roll out cookies, I highly suggest grabbing a rolling pins with measuring rings. They are a great help (and awesome for teaching kids too!).
- How do I avoid dry cookies?
- Tip: Over-measuring the flour is usually the culprit. Pick up a kitchen scale and you will LOVE it. Another possibility with dry cookies is that they were overbaked. Double check your timing or even pick up an oven thermometer to check if your oven is running hot or cold.
How to Store and Freeze the Cookies
Storing: Keep cookies in an airtight container at room temperature for up to 5 days. Be sure they are completely cool so the chocolate chips don’t get smeared. For this recipe you could even stack parchment between the layers of cookies.
Freezing: Baked and cooled cookies can be frozen in a sealed container for 1-2 months.
Cute Ways to Package These Cookies for Valentine’s Day
I love these cookies for Valentine’s day and they make adorable gifts! Here are a few ideas for packaging them:
- Clear treat bags with a ribbon – Stack a few cookies in a cellophane bag and tie with a festive ribbon.
- Bakery bags with a clear window – These are super cute!
- Glass jars – Layer cookies in a jar and add a cute tag. Tip: be sure to use a small enough cookie cutter for your jar!
- Mini bakery boxes – These are perfect for giving cookies to a friends!
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Heart-Shaped Chocolate Chip Cookies (Roll Outs)
Ingredients
- 10 tablespoons unsalted butter melted and cooled for 10 minutes
- ½ cup granulated sugar 3.5 ounces
- ¼ cup light brown sugar, packed 1.75 ounces
- 1 large egg
- 1 ¼ teaspoons vanilla extract
- 1 ⅔ cups flour 8.35 ounces
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup mini chocolate chips (I use semi-sweet)
Instructions
- Add granulated sugar and brown sugar to melted and cooled butter and stir until the mixture is totally combined. It should be thick and shiny. Stir in egg and vanilla until combined and smooth, about 60 seconds.
- Add the flour, baking powder, and salt into the bowl with the other ingredients and use a spatula or spoon to stir together until combined. Stir in mini chocolate chips. Dough will be very soft.
- Chill dough for 2 hours.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- After chilling, sprinkle a clean countertop with powdered sugar. Sprinkle the dough as well. Press dough into a thick flat circle (about 8” diameter) and flip over.
- Use a rolling pin to gently roll the dough to about a 3/8” thickness. Flip and rotate dough as needed to prevent sticking. Cut hearts with a cookie cutter and re-roll scraps 1x.Note: Don’t toss the scraps! I always bake my leftover scraps as a messy cookie for my kiddos who always want a bite.
- Arrange hearts 1.5” apart on parchment-lined baking sheets. Optional: press in additional mini chocolate chips to the tops of the cookies if desired.Bake cookies for 9-11 minutes until cookies are just a bit golden on the edges. Rotate baking sheets halfway through baking, switching the top sheet to the bottom rack and the bottom sheet to the top rack for even results.
Notes
How to Store and Freeze the Cookies
Storing: Keep cookies in an airtight container at room temperature for up to 5 days. Be sure they are completely cool so the chocolate chips don’t get smeared. For this recipe you could even stack parchment between the layers of cookies. Freezing: Baked and cooled cookies can be frozen in a sealed container for 1-2 months.Nutrition
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