Nothing says “I care” like homemade cookies, and these Heart-Shaped Chocolate Chip Cookies are the sweetest way to show it. They’ve got that buttery, soft center with just the right amount of golden crisp on the edges—and of course, melty chocolate chips in every bite. Whether it’s Valentine’s Day, a birthday, or just a cozy night in, these cookies hit the spot.
Why I Love This Recipe
I’ve made this recipe more times than I can count—it’s a go-to whenever I want to make something sweet and fun. There’s something extra special about turning a classic chocolate chip cookie into a cute heart shape. Here’s why I keep coming back to it:
- Easy to make with simple ingredients
- No chilling required
- Perfect texture—soft in the middle, crisp on the edges
- Fun shape that makes people smile
- Bakes fast—under 10 minutes per batch
One time I brought a tray of these to a friend’s housewarming, and they were gone before I even set my bag down. The heart shape totally won people over.
Servings: 18-20 cookies
Prep Time: 15 minutes
Bake Time: 8-10 minutes
Total Time: 25 minutes
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
Pro Tips
- Don’t skip softening your butter—cold butter won’t cream properly with sugar.
- Use a metal cookie cutter for sharper edges.
- Dip the cutter in flour between cuts so the dough doesn’t stick.
- Slightly underbake for a gooey center—they’ll finish setting on the tray.
- Use mini chocolate chips if you want cleaner edges in your heart shapes.
Tools You’ll Need
- Large mixing bowl
- Hand mixer or stand mixer
- Silicone spatula
- Measuring cups and spoons
- Heart-shaped cookie cutter
- Baking sheet
- Parchment paper
- Wire cooling rack
Substitutions and Variations
- Swap white chocolate chips or dark chocolate chunks for the semi-sweet chips.
- Use gluten-free flour 1:1 if needed.
- Add chopped nuts or sprinkles for extra texture.
- Add 1 tsp of cinnamon for a cozy twist.
Make Ahead Tips
You can make the dough up to 2 days ahead and store it in the fridge. Let it sit at room temp for 20–30 minutes before rolling and cutting. You can also freeze shaped, unbaked cookies and bake straight from frozen—just add 1–2 minutes to the bake time.
Let’s Make Them!
Step 1: Cream Butter and Sugars
In a large mixing bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar until smooth and creamy.
Step 2: Add Eggs and Vanilla
Beat in 2 large eggs and 2 tsp vanilla extract until fully combined and silky.
Step 3: Mix in Dry Ingredients
Add 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Mix until just combined—don’t overdo it!
Step 4: Stir in Chocolate Chips
Fold in 2 cups semi-sweet chocolate chips gently using a spatula.
Step 5: Roll Out Dough and Cut Hearts
Lightly flour your surface. Roll out dough to about 1/2 inch thick. Use a heart-shaped cookie cutter to cut shapes.
Step 6: Bake
Place cookies 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes, until edges are golden.
Step 7: Cool
Let cookies sit on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Leftovers and Storage
Store in an airtight container at room temp for up to 4 days. You can freeze baked cookies for up to 2 months—just thaw for 15 minutes or warm in the microwave for 10–15 seconds.
Macros Info (per cookie, approx.)
- Calories: 190
- Fat: 10g
- Carbs: 24g
- Protein: 2g
- Sugar: 14g
(Note: Macros vary based on chocolate chips and exact size of cutter)
Why This Recipe Works (Quick Science)
- Butter + sugars = that chewy inside and crisp outside
- Baking soda helps cookies rise and stay soft
- Brown sugar keeps moisture in, so cookies don’t dry out
- Rolling and cutting lets you control shape and even baking
Common Mistakes
- Using cold butter: It won’t cream right and your cookies may spread unevenly.
- Overmixing the dough: Makes cookies tough. Mix just until combined.
- Not spacing cookies apart: They spread while baking and will stick together.
- Overbaking: Pull them when edges are golden—even if the center looks soft.
What to Serve With
- A cold glass of milk
- Hot cocoa with whipped cream
- A scoop of vanilla or strawberry ice cream
- Fresh berries on the side
- Iced coffee or a sweet tea
FAQ
Can I make the dough ahead of time?
Yes! Chill up to 48 hours or freeze shaped cookies for later.
What if I don’t have a heart-shaped cutter?
You can roll dough into balls and press lightly with your fingers. Still delicious!
Can I make these dairy-free?
Use plant-based butter and dairy-free chocolate chips—they work great!
Can I double the recipe?
Absolutely. Just make sure to bake in batches so cookies don’t overcrowd the pan.
Final Thoughts
These Heart-Shaped Chocolate Chip Cookies are more than just cute—they’re truly delicious. Whether you’re baking them for someone special or just for yourself, they’ll bring a little extra joy to your day. If you try them, drop a comment below—I’d love to hear how they turned out or answer any questions you have!
