Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter at room temperature
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs at room temperature
Add-ins
- 1½ cups semisweet chocolate chips (a mix of regular and mini chocolate chips)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for easy clean up and to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined and set aside to integrate flavors.
- Cream Butter and Sugars: In a large bowl using an electric mixer, cream the softened unsalted butter with the granulated sugar and light brown sugar until the mixture is light and fluffy, about 1 to 2 minutes. This creates a tender texture in the cookies.
- Add Eggs and Vanilla: Mix in the room temperature eggs and vanilla extract to the creamed butter mixture. Stir just until combined to maintain the batter’s lightness.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet batter, mixing gently until you no longer see streaks of flour. Be careful not to overmix as it could toughen the cookies.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough, evenly distributing throughout for every bite.
- Portion the Dough: Scoop approximately 2 tablespoons of cookie dough onto the prepared baking sheet. Space the scoops 2-3 inches apart to allow for spreading during baking. Adjust scoop size according to the size of your cookie cutter.
- Bake the Cookies: Bake for 9 to 11 minutes until the edges are just turning golden brown but the centers remain slightly soft and underdone. This ensures a chewy texture.
- Cut into Hearts: Remove the baking sheet from the oven. While the cookies are still hot, use a heart-shaped cookie cutter to carefully press shapes out of each cookie. Be cautious as the cookies and pan will be hot.
- Cool Properly: Allow the cookies to cool on the baking sheet for 5 to 7 minutes to set their shape, then transfer them to a wire cooling rack to cool completely before serving or storing.
Notes
- The heart-shaped cookie cutter used is about 3.5 x 3.25 inches, available online or in stores such as Walmart, Target, or craft shops.
- Butter and eggs should be at room temperature for optimal creaming and incorporation.
- Accurate flour measurement is essential; spoon and level your flour rather than scooping directly from the bag to avoid dense cookies.
- Fully baked cookies can be stored in an airtight container for up to 5 days.
- You can freeze baked cookies for up to 3 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
