Heart Chocolate Chip Cookies Valentine’s Day (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup unsalted butter, melted and cooled to room temperature
02 -
1 large egg, room temperature
03 -
1 tablespoon pure vanilla extract
→ Dry Ingredients
04 -
½ cup brown sugar, packed
05 -
½ cup granulated sugar
06 -
½ teaspoon sea salt
07 -
2½ cups all-purpose flour (300g)
08 -
½ teaspoon baking soda
→ Mix-ins
09 -
½ cup milk chocolate chips (or milk chocolate hearts)
10 -
½ cup mini semisweet chocolate chips
# Instructions:
01 -
In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and salt until well combined
02 -
Whisk in vanilla and egg until the mixture thickens and becomes lighter in color
03 -
Sift flour and baking soda directly into the bowl. Add most of the chocolate chips, saving some for topping. Fold gently until no dry flour remains
04 -
Form dough into 14 balls, then shape each into a long, narrow heart shape on a parchment-lined baking sheet. Press reserved chocolate chips on top
05 -
Refrigerate shaped hearts for 1 hour or freeze for 25 minutes (can be chilled up to 48 hours)
06 -
Preheat oven to 355°F. Arrange hearts with plenty of space between them and bake 7-9 minutes until edges are slightly golden
07 -
Let cookies rest on baking sheet for 1 minute, then transfer to cooling rack. Best enjoyed while still warm
# Notes:
01 -
These cookies can be made in one bowl without an electric mixer
02 -
They're intentionally underbaked in the middle for a gooey center