There’s something special about a chocolate chip cookie, isn’t there? Now, shape it like a heart, and you’ve got a little edible hug.
Why These Cookies Feel Like a Win
This recipe is, honestly, a total confidence booster for any baker.
You get thick, soft-centered cookies with crisp edges that hold their lovely shape perfectly.
Ingredients Needed for the Recipe
Simple, pantry-friendly ingredients come together here for pure magic.
- All-Purpose Flour: The main structure for our cookie hearts.
- Cornstarch: A secret whisper that gives a wonderfully tender, chewy texture.
- Unsalted Butter: Room temperature butter creams beautifully for that essential lift.
- Light Brown Sugar: It adds a subtle molasses depth and moisture.
- Egg: Binds everything together and enriches the dough.
- Mini Chocolate Chips: Small chips distribute more evenly in each bite of the shaped dough.
- Baking Powder: Our leavening agent for just the right amount of puff.
- Vanilla Extract & Salt: The flavor enhancers that make everything sing.
The Magic of the Method
This process includes a clever trick that keeps your counters clean.
Rolling the dough between parchment sheets means no extra flour, and no tough cookies.
How to make Heart Shaped Chocolate Chip Cookies?
Step 1 – Combine Your Dry Ingredients
Simply whisk the flour, cornstarch, baking powder, and salt in a bowl.
Setting this aside now means one less step to worry about later.
Step 2 – Cream Butter and Sugar
Beat the room-temperature butter and brown sugar together for a good 2-3 minutes.
You’re looking for it to become noticeably pale and fluffy, that’s the goal.
Step 3 – Add Wet Ingredients
Beat in the egg and vanilla until the mixture is smooth and homogenous.
A quick scrape down the bowl sides ensures everything is incorporated.
Step 4 – Bring the Dough Together
Mix in the dry ingredients on low speed, in two batches.
The dough will look crumbly at first, and that’s perfectly fine, just go with it.
Step 5 – Incorporate the Chocolate
Add those mini chocolate chips and mix until they’re scattered throughout.
Then, use your hands to squeeze and press the crumbs into one cohesive dough ball.
Step 6 – Roll and Chill
Divide the dough, and roll each half between two sheets of parchment paper.
Slide the parchment-covered dough onto a tray and freeze it flat for just 10 minutes.
Step 7 – Cut and Bake
Press your heart cutter firmly into the firm dough, cutting close together.
Bake them on a parchment-lined sheet until the edges are just set.
If You Don’t Have a Cutter
You can absolutely shape these by hand, it just takes a gentle touch.
Form small dough balls, place them on the sheet, and use your finger to press a distinct “V” into the top.
Tips
- For uniform thickness, use rolling pin guides or two thin sticks as rails.
- Re-roll the dough scraps once to get the most cookies with minimal effort.
- Let the cookies cool on the sheet for 5 minutes before moving them.
- They firm up as they cool, revealing their perfect texture.
Serving & Gifting Ideas
A cold glass of milk is the classic partner, of course.
But a warm cup of coffee alongside one of these cookies is my personal, quiet joy.
Storing for Freshness
Keep them in an airtight container at room temperature for up to a week.
For longer storage, freeze the baked cookies or the raw dough with great success.
This recipe from Kelsey is one my own friends ask for by name.
I really think it will become a favorite in your home, too.
Heart Shaped Chocolate Chip Cookies Recipe
Description
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. Thick and crunchy on the outside yet soft inside, they're not overly sweet and perfect for gifting, Valentine's Day, or enjoying with a glass of milk or coffee.
Ingredients
Instructions
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Line your baking sheets with parchment paper. Set aside.
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In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
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In another large bowl, beat the butter and brown sugar together on high speed until fluffy, about 2–3 minutes.
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Add the egg and vanilla extract. Beat for another minute, scraping the sides as needed.
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Add half the flour mixture and beat on low until combined. Add the rest and mix until crumbly.
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Stir in the chocolate chips until just combined.
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Use your hands to squeeze the dough into a cohesive ball. If too wet, add flour 1 tbsp at a time. If too dry, add a bit of melted butter.
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Divide dough in half. Roll out one portion between two sheets of parchment paper to ½ inch (1.2 cm) thickness.
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Place rolled dough in freezer for 10 minutes. Meanwhile, preheat oven to 350°F (180°C).
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Cut out heart shapes with a 3-inch (7.6 cm) cookie cutter. Place on prepared baking sheet.
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Bake for 12–18 minutes (depending on desired softness or crunch). Cookies will only slightly brown.
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Let cool on a wire rack. Re-roll scraps and repeat with remaining dough.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 25mg9%
- Sodium 60mg3%
- Potassium 50mg2%
- Total Carbohydrate 13g5%
- Dietary Fiber 0.5g2%
- Sugars 7g
- Protein 2g4%
- Calcium 20 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze baked cookies for up to 2 months. Layer with parchment paper in an airtight container.
- Make-ahead: Freeze unbaked cutouts and bake directly from frozen (add 1–2 minutes baking time).
- No cookie cutter? Shape dough into hearts by hand—form a V and round the top with fingers.
- Tip: Rolling dough between parchment avoids extra flour, keeping cookies tender.
