Heart Recipe

I recently whipped up some Heart Shaped Chocolate Chip Cookies that come together in under 30 minutes. Using all-purpose flour, unsalted butter, and those irresistible semisweet chocolate chips, each cookie offers a fun twist on a classic treat perfect for Valentine Baking For Kids. I find them simply delightful.

I love whipping up these Heart Shaped Chocolate Chip Cookies especially around Valentine’s Day. They’re super fun to make and I swear, they come together in less than 30 minutes.

I mix 2 1/4 cups all-purpose flour with 1 tsp of baking soda and 1/2 tsp salt to get the perfect base. Then I beat in 3/4 cup unsalted butter, 1 cup granulated sugar, and 1/2 cup light brown sugar until it’s all nice and creamy.

Once I add in 2 large eggs and 2 tsp vanilla extract, the dough starts to feel magical. I generously fold in 2 cups semisweet chocolate chips – trust me, they’re the reason these cookies get all the love.

I enjoy making these cookie hearts because they’re a cool twist on classic treats. They’re fun for kids and a creative way to share smiles on a special day.

Let’s get baking and spread some love with these cute heart sweets!

Why I Like this Recipe

I really love this recipe because it’s fun and fast. First off, the cookies come out in heart shapes which always makes me smile and feel like I’m doing something extra special for valentines day. Secondly, I like that there isn’t any chill time needed so I can get these treats done in under 30 minutes even if im a bit rushed. Another reason is that the dough mixes together so smoothly—even when I mess up a little, the cookies still taste amazing. And finally, I enjoy how the generous amount of chocolate chips brings a mix of crunch and melty sweetness in every bite which makes every cookie feel like a mini celebration.

Ingredients

• All-purpose flour gives bulk and carbohydrates, forming the cake skeleton.
• Unsalted butter adds rich flavor and tender texture with healthy fat.
• Granulated sugar supplies sweetness, while light brown sugar gives subtle caramel notes.
• Eggs bind ingredients and add protein for a fluffier bake.
• Chocolate chips melt into pockets of sweetness, providing indulgent flavor in every bite.
• Baking soda works as a leavening agent, making the heart recipe rise well.
• Salt enhances flavors and balances the sweetness without making it too savory.
• Vanilla extract deepens the overall flavor, adding a warm aroma to the bake.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups semisweet chocolate chips

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a bowl, mix together 2 1/4 cups of all-purpose flour, 1 tsp of baking soda, and 1/2 tsp of salt.

3. In a larger bowl, beat the 3/4 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup light brown sugar until its creamy.

4. Add in 2 large eggs and 2 tsp vanilla extract into the butter mixture and beat ‘em until well combined.

5. Gradually stir in the dry ingredients from the first bowl until the dough just comes together.

6. Fold in the 2 cups semisweet chocolate chips evenly through the dough.

7. Turn the dough onto a floured surface and roll it out to about 1/4 inch thick.

8. Use a heart-shaped cookie cutter to cut out your cookies and carefully place them onto the baking sheet.

9. Bake the cookies for about 8-10 minutes or until the edges start to look lightly golden.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them onto a wire rack to cool completely.

Equipment Needed

1. Preheated oven (375°F)
2. Baking sheet lined with parchment paper
3. Small mixing bowl for the dry ingredients (flour, baking soda, salt)
4. Large mixing bowl for beating the butter with sugars, eggs, and vanilla extract
5. Electric mixer or hand whisk
6. Spatula for folding in the dry ingredients and chocolate chips
7. A floured surface for rolling out the dough
8. Rolling pin to flatten the dough to about 1/4 inch thick
9. Heart-shaped cookie cutter
10. Wire cooling rack for the cookies after baking

FAQ

Heart Recipe Substitutions and Variations

• All-purpose flour: you can try whole wheat pastry flour or cake flour to change up the texture a little bit
• Baking soda: if you dont have it, use baking powder instead but use about three times as much
• Unsalted butter: salted butter works fine too, just cut back on the extra salt you add
• Granulated sugar: coconut sugar is a neat swap if you want a slight molasses taste
• Chocolate chips: dark chocolate chips can be used instead to give a richer flavor

Pro Tips

1. Make sure all your ingredients are at room temperature so that they mix together better. Using cold eggs or butter can mess up the texture, and you dont want lumpy dough.

2. If your dough is too soft to cut clean shapes, try chilling it in the fridge for about 15 minutes. It’ll help the cookies keep their heart shape when you cut ’em.

3. When creaming your butter and sugars, beat them until theyre really light and fluffy. Taking your time here means your cookies will turn out way better in texture.

4. Keep an eye on the cookies while they bake. Even a minute too long and they might go from soft to crunchy way too fast.