Is There Anything Sweeter Than Heart Shaped Cookies?
I could swear, the first time I made heart shaped chocolate chip cookies for Valentine’s Day, I was up to my elbows in flour and laughing at the dog trying to steal my chocolate chips. Maybe it was the smell of vanilla or just the mood (love was in the air, or maybe it was just the oven heat)? Either way, these cookies landed somewhere between romantic gesture and absolutely necessary self-care. No one ever complained about a warm, gooey cookie, right? Well, except that one time when my heart shapes looked more like slightly squashed blobs. But honestly, my partner didn’t mind. The intention counts—plus, they tasted amazing.
Why I Keep Coming Back To This Recipe
I make these when I want to be a little extra—Valentine’s Day, yes, but also sometimes for birthdays or when I’ve had a rough week. My family goes crazy for anything with chocolate chips (who wouldn’t?), and these baked hearts feel a bit more special than just your usual old round cookie. Plus, my kids—little kitchen gremlins—love cutting them out (even if they occasionally eat more dough than they shape). And honestly? Even when the hearts come out lopsided, nobody cares. Once, my youngest made a heart that looked suspiciously like a potato. We still ate it, and it was probably the tastiest of the lot.
Ingredients (And a Few Swaps I’ve Tried)
- 1 cup (225g) unsalted butter, softened (but I’ve used salted butter in a pinch—just skip the extra salt)
- 3/4 cup brown sugar, packed (light or dark—I’ve used both, no disasters yet)
- 1/2 cup granulated sugar (my gran always insisted on pure cane sugar, but whoever’s in the cupboard is fine)
- 2 large eggs (I did try flax eggs once for a friend—worked surprisingly well, though a bit denser)
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour (I sometimes sneak in 1/2 cup whole wheat for… I don’t know, health?)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips (any kind, honestly—once I even used chopped milk chocolate bars when the chips ran out)
Let’s Make These (Don’t Stress The Blobs, I Promise)
- Preheat your oven to 350°F (175°C). Line your baking tray with parchment (or just give it a little grease if you can’t be bothered, works for me every time).
- In a big old bowl, cream together the softened butter and both sugars until it’s fluffy—this is where I usually sneak a taste, it’s just so tempting.
- Add in the eggs and vanilla, mixing just until it’s smooth. Don’t worry if it looks a bit split at first—it all comes together.
- In another bowl (or honestly sometimes just to the side because I can’t be bothered to wash so many dishes), whisk flour, baking soda, and salt. Add this gradually to the wet stuff so you don’t poof flour everywhere; I’ve done it and it’s a mess.
- Fold in the chocolate chips. At this point, the dough will be soft. Pop it in the fridge for 20 to 30 minutes (unless you’re in a hurry; I’ve rolled them warm and survived, but they DO spread more, so fair warning).
- On a lightly floured surface, roll the dough to about 1/2 inch thick. Cut out hearts with a cookie cutter—or, if you don’t have one, cut out a cardboard heart and trace around with a knife. It’s fiddly but does the job (I’ve done it with a wine glass before and sorta squished them into hearts—no judgment).
- Place the hearts on your baking tray, leave a little space—these guys spread. Bake for 10 to 12 minutes, or until just turning golden at the edges. They’ll look a bit soft in the middle; that’s perfect.
- Let them cool for a couple minutes on the tray (otherwise they fall apart), then transfer to a rack. Or just put them on a plate straight away if you’re impatient, like me.
Things I’ve Learned The Hard Way
- If you overbake, they get crispy rather than chewy—unless that’s your jam, then go for a couple minutes extra.
- Rolling too thin makes them more like chocolate chip crisps (not my thing, but maybe yours?).
- I once tried adding nutmeg—don’t recommend. It got weird.
All The Little Twists (Some Great, One Not So Much)
- Red food coloring in the dough for pink hearts—looks lovely, though makes the dough feel a bit sticky, don’t add too much.
- Half dark, half white chocolate chips—oh boy, that’s a treat.
- Once, I added chopped dried strawberries for the “romantic” vibe; nobody liked it, not repeating that.
No Fancy Equipment? No Worries
All you really need is a bowl and a spoon. Cookie cutters are cute, but I’ve used a drinking glass and then squished the top a bit—they still say ‘heart’ if you squint. And if you don’t even have an oven (wild, but possible!), I’ve heard you can bake cookies in a skillet on low heat. Never tried that myself—maybe I should.
How To Store (But They Don’t Last Long Here)
Keep ’em in a tin or an airtight container, they’re good for 3-4 days. Though honestly, in my house they never last more than a day! Once, I tried freezing the dough (weeks ahead of time, trying to be responsible)—it baked up just fine, maybe even tastier?
How I Serve These (Tradition, Or Just Habit?)
I love piling them up on a big platter and plopping them in the middle of the kitchen table. Sometimes, I’ll dust a few with icing sugar (makes them look a bit fancy), or drizzle melted chocolate. Or I’ll just hand them out with mugs of tea—which, if you ask me, is the best way to eat anything.
Lessons I’ve Learned By Messing Up
- Once, I tried to skip chilling the dough to save time, and they merged into one giant cookie sheet—tasty but, you know, hard to share.
- Cutting thick hearts makes them doughy if you don’t bake long enough—patience pays.
Cookie Chat: FAQs I’ve Actually Gotten
- Can I use margarine instead of butter?
- Yeah, you can (I did it once when I ran out), but the flavor is a bit less rich and, oddly, they’re a tad more crumbly.
- Do the hearts hold their shape?
- Mostly, but not perfectly. If you’re after perfection, maybe try a shortbread base. But these have more character. Embrace the wonk!
- Can I freeze these after baking?
- Absolutely, though I think they’re best fresh; still, late-night freezer stash, anyone?
- I don’t like chocolate chips—can I use something else?
- Heck yes! Chopped nuts, M&Ms, whatever makes your boat float. I once tossed in leftover Christmas toffee bits, not sorry.
- Wait, why roll the dough at all? Can’t I just scoop?
- You could, but then they’d be round blobs—not hearts. Though now that I say it, heart blobs might be a thing. Hmm.
Bit off-topic but, the first year I made these, I did so while binging old rom-coms. I’m pretty convinced the cheesiness helps the cookies turn out better. Give it a try?
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, and salt.
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3In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract, and mix until well combined.
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4Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the chocolate chips.
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5Roll the dough out to about 1/2 inch thick on a lightly floured surface. Use a heart shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.
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6Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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