Just Pull Up a Chair—Let’s Talk Heart Shaped Cookies
I’ll never forget the year I forgot Valentine’s Day and improvised with whatever was left in the pantry—out came these heart shaped chocolate chip cookies (which actually looked a bit like lumpy potatoes at first, but hey, the love was there). Now it’s tradition in my house! And, if we’re being honest, half the joy is finding all sorts of half-hearted (see what I did there?) heart shapes on the tray and trying to decide which one gets the first bite. When my nephews visit, we end up with more flour on the floor than in the bowl. But that’s half the fun, isn’t it?
Why I Keep Making These Crazy Things
I make this whenever someone needs a pick-me-up (or, let’s face it, when I do). My family goes a bit wild for these, mostly because you can never have too many chocolate chips, and also because something about the heart shape makes everyone feel special—even the grumpy crowd. Sometimes I curse at the dough sticking to my hands or the cutter randomly disappearing, but it’s worth it when the kitchen smells like a little slice of happiness.
Messy (But Forgiving) Ingredients List
- 2 1/4 cups all-purpose flour (sometimes I swap 1/4 cup for oat flour if I’m channeling my ‘let’s be healthy’ self; totally optional)
- 1 tsp baking soda
- 1/2 tsp salt (gran’s rule: “Don’t skimp on the salt!” Honestly, a pinch more or less won’t ruin things)
- 1 cup (about 225g) unsalted butter, melted and cooled a bit (I once used salted and skipped the salt—worked fine)
- 3/4 cup packed brown sugar (light or dark, doesn’t honestly matter much)
- 1/2 cup white granulated sugar (if you’re out, brown will do in a pinch and makes ’em a bit chewier)
- 2 eggs, large (I’ve fudged it with just one egg once—wasn’t quite right, but passable)
- 2 tsp vanilla extract (I sometimes tip a little extra in, because why not?)
- 1 1/2 to 2 cups chocolate chips (I won’t tell if you put in extra. Or swap for chunks. Or use M&Ms on a wild day.)
- Optional: Sprinkles for decorating/hiding cookie cracks. My niece insists!
How I (Usually) Get These Right
- Preheat your oven to 350°F (175°C), or as close as you can manage if your oven’s as temperamental as mine. Line a baking tray with parchment. (Seriously, don’t skip this or you’ll be chiseling cookies off later.)
- In a big bowl, whisk together the flour, baking soda, and salt. You can sift, but honestly, I usually don’t. Butter bits never hurt anyone.
- Mix the melted butter (not hot, just cozy), brown sugar, and granulated sugar together until it’s sort of creamy. Sometimes I use a stand mixer if I feel fancy—other days, just a sturdy spoon.
- Add eggs one at a time (don’t stress; if both go in at once, life goes on) and then the vanilla. Give it a good mix.
- Gradually add the dry stuff into the wet. If it looks weird or clumpy, keep going; it sorts itself out eventually. Stir in chocolate chips (this is where I always “test” a piece. Or three.)
- Scoop out handfuls of dough and flatten them a little on a floured countertop, about half an inch thick maybe? Cut your hearts—if you can’t find your cookie cutter, an upside-down glass and a sharp knife works. (I know, I’ve tried!)
- Pop the shapes on the tray, a bit apart so they don’t all become some wild loving blob. Bake for 9-11 minutes. Don’t let them get too golden—soft is best, they firm up as they cool. Except once I left them in for way too long… hard as bricks next day. Oops.
- Cool on the tray for a few minutes, then transfer to a rack—if you have one. Otherwise, a cutting board works too. Eat while warm, but not burn your tongue warm.
Some Notes (aka Things I Wish I’d Known)
- The dough chills well. Actually, I find it works better if I let it rest in the fridge for 30 minutes—it rolls out cleaner (most of the time!)
- Don’t panic if your first batch spreads into odd, blobby hearts. It’s a love cookie—perfection’s overrated.
- If the dough’s sticky, flour your hands—not just the counter. My first few tries ended up with more dough on me than the tray.
Weird (and Sometimes Wonderful) Variations
- Tried swapping some chocolate chips for chopped dried cherries once—tasted like a grown-up cookie. But then tried marshmallows and just got a burnt, melted mess. Wouldn’t recommend.
- Peanut butter chips instead of some (half!) of the chocolate chips is weirdly tasty.
- Once, I sprinkled a smidge of flaky sea salt on top before baking; my friends thought I was some sort of baking genius.
Do You Really Need Equipment? Nah
- Heart shaped cutter is nice, but if you don’t have one, make a paper template and trace with a dinner knife. Or just freestyle; it’s a cookie, not a sculpture.
- A mixing bowl, basic measuring cups/spoons, and a baking tray. No stand mixer? Big wooden spoon works, and you’ll burn a few extra calories for your effort!
Cookie Storage (If Any Last)
Store in a tin or sealed box and they’ll last 3–4 days, but honestly, in my house they never make it past day one. I think they even taste better the next morning—unless someone eats them all at midnight (looking at you, Dad).
How We Serve ‘Em (and Little Traditions)
You can go classic—pile them up on a plate, or let the kids dunk them in milk straight from the glass. Around here, we sometimes add a small scoop of vanilla ice cream sandwiched between two for a makeshift cookie sandwich. Warning: things get a bit messy. (But really, is there any other way?)
What I Learned The Hard Way (Pro Tips)
- I once rushed and didn’t let the melted butter cool—ended up with cookies so flat you could see through them. So, patience helps. Sometimes.
- And don’t crowd the tray. The cookies will merge into one giant heart. Which, okay, was actually kind of cute. But not what I was aiming for.
FAQ—Because Apparently I Have Cookie Opinions
- Can I make the dough ahead and freeze it? Oh for sure! I do it all the time—just slice off what you need, let it thaw a minute, then bake. On second thought, don’t bother defrosting unless you want rock-hard cookies.
- What if I don’t have chocolate chips? Use chopped chocolate bars (leftover Easter bunny? Go for it) or just break up whatever’s in the cupboard. I’d say skip the chocolate, but honestly, is that even a real cookie anymore?
- How do I know they’re actually done? Edges should look just set but the middle is still soft. They set when they cool—promise! Unless you like crunchy, then just bake a bit longer (I’ve forgotten them once or twice; still totally edible).
- Can I use margarine instead of butter? Eh, you can in a pinch, but the flavor won’t be quite as rich. Maybe toss in a splash of extra vanilla? Up to you!
And just for the record, half the time I have the radio blaring and forget what step I’m on, so if you find yourself a little lost—just trust your nose. If it smells good, you’re doing it right. Happy baking, mate!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
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1Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, baking soda, and salt.
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3In a large bowl, beat together the butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time, then stir in vanilla extract.
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4Gradually mix the dry ingredients into the wet ingredients until combined. Fold in the chocolate chips.
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5Roll dough to about 1/2-inch thickness and use a heart shaped cookie cutter to cut out cookies. Place on prepared baking sheets.
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6Bake for 10-12 minutes or until edges are golden. Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
190cal
Protein:
2 gg
Fat:
9 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
26 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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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