Heart Shaped Chocolate Chip Cookies

These heart shaped chocolate chip cookies are cute and so easy to make. They hold their shape perfectly and are ready in less than an hour.

Making heart shaped chocolate chip cookies is always fun!

This heart shaped cookies recipe is so simple, even novice bakers will love it. They make wonderful treats and gifts and they're really cute, too.

Of course, the ultra classic way to serve these chocolate chip cookies is to dunk them in a nice cold glass of milk, but I love them even more with coffee.

My family and friends love this heart shaped chocolate chip cookie recipe and I think you will too.

Love cookies? Try my Chocolate Chip Cookies Without Brown Sugar, my Ladokouloura Greek Olive Oil Cookies, or my Healthy Tahini Breakfast Cookies.

Why you’ll love this recipe for heart shaped cookies

• They're simple to make. Since there are only a few simple ingredients, there aren't any complicated steps involved in this recipe. And these cookies are relatively quick to whip up.
• They hold their shape. These cookie cutter chocolate chip cookies hold their shape really well.
• You won't waste any cookies. Some recipes create cookie hearts by using a cookie cutter after the cookies have baked, resulting in excess cookie pieces. To me, this is such a waste. This recipe, however, avoids any waste!
• They're not that messy. I have a hack that avoids a messy kitchen, making cleanup a cinch!
• You can make them even without a cookie cutter. Although I use a cookie cutter for this recipe, you can easily make them if you don't have a cookie cutter by shaping the dough before baking.
• They're great for treats and gifts. These chocolate chip heart cookies are perfect to bring to school or work. You could also put them in cute bags as gifts.
• They make a cute Valentine's Day treat. These love heart cookies are wonderful for Valentine's Day, especially with kids. Make them for family, friends, and coworkers.

What do these heart chocolate chip cookies taste like?

These cute heart shaped chocolate chip cookies are thick and crunchy on the outside and soft inside. They have just the right amount of chocolate chips, so they're not overly sweet, either.

WHAT YOU NEED TO MAKE THIS RECIPE

Ingredients for heart shaped chocolate chip cookies

• Flour: I use all purpose flour.
• Cornstarch: I use a little cornstarch to help give the cookies a chewy texture.
• Butter: I use unsalted butter for this recipe.
• Sugar: I use light brown sugar, but you could use granulated sugar, instead.
• Egg: I use 1 medium organic egg.
• Chocolate Chips: I use mini semi sweet chocolate chips, but you could use mini morsels, too. You can also use milk chocolate, if you prefer.
• Baking powder: I use a little baking powder to give the cookies some lift. You don't need any baking soda for this recipe.
• Vanilla: I use vanilla extract.
• Salt: I add a little bit to enhance all the flavors.

See the recipe card at the end of the post for quantities.

Equipment you'll need

• mixing bowls
• parchment paper
• hand mixer or stand mixer
• rolling pin
• heart shaped cookie cutter (I used a 3-inch cookie cutter)
• baking sheets
• rolling guides or rings (optional)

HOW TO MAKE HEART SHAPED CHOCOLATE CHIP COOKIES

Step by step Instructions

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set it aside.

In another large bowl, beat the butter and the sugar together on high speed until the mixture is fluffy, about 2-3 minutes. I use a hand mixer, but you could use a stand mixer, too.

Add the egg and the vanilla and beat for another minute. Make sure to scrape the sides of the bowl as needed.

Add half of the flour mixture to the egg mixture and beat on low speed until combined. Then add the remaining flour mixture and combine. Don't worry if it looks crumbly.

After that, add the chocolate chips and beat until combined.

Use your hands to squeeze the crumbles together to form a large piece of dough. You should be able to pick it up in one piece.

TOP TIP

If the dough is too wet, add a little flour, until it all comes together. If it's too dry, add a bit of melted butter.

Then divide the dough in half and roll out a portion between 2 sheets of parchment paper. I make it about ½ an inch (1.2 cm) thick. I like using guides to ensure perfectly even cookie dough.

Put the rolled out cookie dough in the freezer for 10 minutes. Then take it out of the freezer and cut out hearts with a cookie cutter.

Then you place the cookies on a baking sheet and bake them!

TOP TIP

Rolling out the cookie dough between 2 sheets of parchment paper makes cleanup a breeze and prevents the cookies from getting tough or hard because no extra flour is added to roll it out.

HOW TO MAKE HEART SHAPED COOKIES WITHOUT A CUTTER

If you don't have a heart shaped cookie cutter, you can still make these cookies, but they'll take a little bit longer.

Just take two pieces of dough and place them on the baking sheet that's lined with parchment paper. Then use your fingers to shape the dough into a V so that it looks like a heart. Make sure that it's ½ an inch thick.

Recipe Notes

Storage Tips

You can store these cookies in an air-tight container at room temperature for about a week.

Freezing Tips

Make sure the cookies have cooled completely. Then place them in layers in a freezer-safe air-tight container with a piece of parchment paper between each layer.

They can be frozen for about 2 months. To thaw, you can leave them in the refrigerator overnight or by let them sit on the counter.

MAKE-AHEAD OPTION

You can make the cookies ahead of time by freezing the cookie dough. There are 2 simple ways to freeze the cookie dough:

1) You can flatten the cookie dough and form 2 disks. Then wrap them well in plastic wrap and put them in an airtight freezer-safe container and freeze. To thaw, just put the disks in the refrigerator overnight.

2) You could also roll out the dough and cut out shapes and then put them on a tray in a single layer and freeze them until the cutouts become hard, about 30-60 minutes. Then you put the frozen cutouts in a freezer-safe container in single layers with a piece of parchment paper between each layer.

Then freeze them. When you want to bake the cookies, just take them out of the freezer and put them on a baking sheet lined with parchment paper and let them sit for about 15-20 minutes (I use this time to preheat the oven). Then bake them as directed.

VARIATIONS & ADD-INS

• Since these cookies are ½ inch thick, they're quite soft. If you prefer crunchier cookies, you could roll them out thinner (about ¼ inch thick).
• For colorful cookies, you could add some sprinkles to the dough. You could also drizzle them or dip them in some melted candy melts.
• The number of cookies will depend on the size of your cookie cutters and how thick you make them. I used a 3-inch (7.6cm) heart cookie cutter and made them ½ inch (1.27cm) thick, which made 16 cookies.
• Decorate your cookies with royal icing from my Snowflake Gingerbread Cookies recipe or just dip them in some melted chocolate for something more indulgent.

TIPS FOR SUCCESS

• For the most accurate results, use a digital scale to weigh the ingredients.
• If the dough is too wet, just add a little bit of flour until it comes together. If it's too dry, you can add some melted butter.
• Don't overmix or knead the dough too much so the cookies won't get tough.
• These cookies will not brown that much. For soft cookies, I suggest not overbaking them. Bake them a few minutes longer for crunchier cookies.

FAQs

Happy Baking!

MORE COOKIE RECIPES:

Looking for other cookie recipes? Try these:

Let me know how these heart shaped chocolate chip cookies turn out for you in the comments below! I’d love to hear from you!

Recipe

Heart Shaped Chocolate Chip Cookies

These heart shaped chocolate chip cookies are cute and so easy to make. They hold their shape perfectly and are ready in less than an hour.

5 from 1 vote

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Course: Cookies, Snack

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 33 minutes minutes

Servings: 16 , approximately

Author: Voula

Cook ModePrevent your screen from going dark

Equipment

• 3-inch (7.6cm) heart shaped cookie cutter

Ingredients

• ▢ 2 ¼ cup (284g) all purpose flour + extra if needed
• ▢ ¼ cup (25g) cornstarch
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon baking powder
• ▢ 8 oz / 226g unsalted butter, at room temperature
• ▢ ¾ cup (150g) light brown sugar
• ▢ 1 medium egg, at room temperature
• ▢ 1 teaspoon vanilla
• ▢ ¾ cup (150g) chocolate chips (I used mini chocolate chips)

Instructions

• Line your baking sheets with parchment paper. Set it aside.
• In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set it aside.
• In another large bowl, beat the butter and the sugar together using on high speed until the mixture is fluffy, about 2-3 minutes.
• Add the egg and the vanilla and beat for another minute or so. Make sure to scrape the sides of the bowl as needed.
• Add half of the flour mixture to the egg mixture and beat on low speed until combined. Then add the remaining flour mixture and combine. Don't worry if it looks crumbly.
• Add the chocolate chips and beat until just combined.
• Use your hands to squeeze the crumbles together to form a large piece of dough. You should be able to pick it up in one piece.

  (If the dough is too wet, add a little more flour, a tablespoon at a time, until it all comes together. If it's too dry, add a bit of melted butter.)
• Divide the dough in half and roll out a portion of the dough between 2 sheets of parchment paper. I make it about ½ an inch (1.2 cm) thick.
• Meanwhile, preheat the oven to 350 °F / 180°C.
• Put the rolled out cookie dough in the freezer for 10 minutes. Then take it out of the freezer and cut out hearts with a cookie cutter.
• Transfer the cookies to the prepared baking sheet and bake for 12-18 minutes. (I usually bake my cookies one tray at a time.) They'll get slightly brown.
• Transfer the cookies to a wire rack to cool completely.
• Re-roll the cookie dough scraps and repeat the procedure with the other piece of dough.
• Enjoy!

Notes

• The number of cookies will depend on the size of your cookie cutters.
• If the dough is too wet, just add a little bit of flour until it comes together. If it's too dry, you can add some melted butter.
• Don't overmix or knead the dough too much so the cookies won't get tough.
• These cookies will not brown that much. For soft cookies, I suggest not overbaking them. Bake them a few minutes longer for crunchier cookies.

Picture Tutorial & Tips

I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

Baking Measurements

I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!

©Pastry Wishes

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