Heart Shaped Chocolate Chip

These heart shaped chocolate chip cookies have become my go to treat for every Valentine's Day, anniversary, and those spontaneous moments when someone special deserves something sweet. The buttery, golden edges give way to soft, chewy centers studded with melty chocolate chips, and that heart shape transforms an everyday cookie into something memorable. I started making these five years ago when my daughter asked if we could make "love cookies" for her class party, and they've been our tradition ever since.

I'll never forget the first time I shaped these cookies by hand before investing in a heart cutter. They were lumpy and lopsided, but my family devoured them anyway. Now I keep a heart shaped cookie cutter in my drawer year round because these cookies aren't just for Valentine's Day anymore. My son requests them for his birthday, my husband likes them in his lunch, and I've caught myself making them on random Tuesday afternoons just because.

Gather Your Ingredients

• All purpose flour: Provides the structure your cookies need. Look for unbleached flour for best flavor and avoid measuring by scooping directly from the bag, which can compact the flour and make dense cookies.
• Baking soda: Your leavening agent that helps these cookies spread and develop beautiful crackled tops. Make sure yours is fresh because old baking soda loses potency.
• Salt: Balances the sweetness and enhances all the other flavors. Don't skip it even though it's a small amount.
• Unsalted butter (room temperature): Crucial for proper creaming. It should leave a slight indent when pressed but not be greasy or melted. Set out about an hour before baking.
• Light brown sugar (packed): Adds moisture and subtle caramel flavor that makes these cookies extra special.
• Granulated sugar: Creates structure and helps with spreading. The combination of both sugars gives you ideal texture.
• Vanilla extract: Brings warmth and depth. Use pure vanilla for noticeably better flavor.
• Large eggs (room temperature): Blend more easily for a more uniform texture. Place in warm water for five minutes if needed.
• Semisweet chocolate chips: The stars of the show. Try a mix of regular and mini chips for even chocolate distribution in every bite.

How to Make It

Prepare Your Oven and Baking Sheet:

Set your oven to preheat at 350 degrees Fahrenheit. This temperature is the sweet spot for cookies that bake evenly without burning on the bottom before the centers cook through. Line your baking sheet with parchment paper, making sure it lays flat without wrinkles that could create uneven baking surfaces. I keep a roll of parchment paper next to my flour canister because I use it constantly, and it makes cleanup so much easier than greasing pans.

Combine Your Dry Ingredients:

Take a medium sized bowl and add the flour, salt, and baking soda. Use a whisk to blend them together thoroughly for about 30 seconds, making sure the baking soda and salt distribute evenly throughout the flour. This whisking step is important because it prevents pockets of salt or leavening that could create uneven texture in your finished cookies. Set this bowl aside where you can easily reach it later.

Cream the Butter and Sugars:

In your large mixing bowl, combine the room temperature butter, granulated sugar, and packed brown sugar. Use an electric mixer on medium speed and beat these together for a full one to two minutes. You're looking for a mixture that's light in color, fluffy in texture, and has increased slightly in volume. This creaming process incorporates air into your dough, which contributes to the tender texture. The mixture should look almost like frosting when it's ready. I learned not to rush this step after making flat, dense cookies early in my baking journey.

Add Eggs and Vanilla:

Crack your eggs into the butter mixture one at a time, mixing on low speed after each addition until just incorporated. Pour in the vanilla extract and mix again briefly, just until you can't see streaks of egg anymore. Overmixing at this stage can make tough cookies, so stop as soon as everything looks combined. The mixture might look slightly curdled, which is completely normal and will smooth out when you add the flour.

Incorporate the Flour Mixture:

Add your bowl of whisked dry ingredients to the wet ingredients. Mix on the lowest speed or fold by hand with a sturdy spatula until you see just a few streaks of flour remaining. Sprinkle the chocolate chips over the top and mix or fold just until they're distributed throughout the dough and no dry flour is visible. The dough will be thick and should hold together when pressed. Stopping before you think you're done is better than overmixing, which develops too much gluten and creates tough, cakey cookies.

Shape the Cookie Dough:

Using a cookie scoop or spoon, portion out approximately 2 tablespoons of dough for each cookie. Place these mounds onto your prepared baking sheet, leaving about 2 to 3 inches of space between each one because they will spread as they bake. If your cookie cutter is particularly large or small, you may need to adjust the amount of dough accordingly. The spacing is more generous than you might think necessary, but I've had cookies bake together into one giant cookie enough times to know this distance matters.

Create the Heart Shape:

Take each mound of dough and gently press it down slightly so it's easier to work with. Use your heart shaped cookie cutter to shape each cookie, or shape them by hand if you prefer a more rustic look. If the dough sticks to your cutter, dip it in a bit of flour between cuts. For an extra special touch, press additional chocolate chunks into the tops of the shaped cookies and add sprinkles if you're using them. This step is where the cookies transform from ordinary to special, and it's my favorite part to do with my kids.

Bake to Golden Perfection:

Slide your baking sheet into the preheated oven and bake for 10 to 12 minutes. You're watching for edges that turn golden brown while the centers still look slightly underdone and puffy. They might seem too soft when you first take them out, but they'll continue cooking on the hot pan and firm up as they cool. If you bake them until they look completely done in the oven, they'll be overdone once cooled. Let the cookies rest on the baking sheet for about 5 minutes before moving them to a cooling rack. This resting period lets them set up enough to move without breaking apart.

My absolute favorite thing about these cookies is how the chocolate chips get all melty and create those gorgeous chocolate streaks on top when they bake. I always save one warm cookie for myself right off the baking sheet because there's something magical about that moment when the chocolate is still gooey and the cookie is warm enough to almost fall apart in your hands. My family has learned to stay out of the kitchen during those first five minutes after baking because that first cookie is mine, and mine alone.

Flavor Boosters

If you need to make these cookies but don't have every ingredient on hand, several substitutions work beautifully. You can replace the all purpose flour with a gluten free baking blend in the same amount for gluten free cookies, though they may be slightly more crumbly. Dark brown sugar can replace light brown sugar for a deeper molasses flavor. You can make your own brown sugar by mixing granulated sugar with molasses. Salted butter works if you reduce the added salt. Dairy free versions work with baking-style plant butter. Try white chocolate chips, dark chocolate chunks, or peanut butter chips. Mix in almond extract for a new note, or use coconut sugar for a less refined option with caramel hints.

Serving Suggestions

These heart shaped beauties are perfect for serving on a simple white plate with a dusting of powdered sugar, paired with milk, coffee, or topped with vanilla ice cream. They're fun to arrange in a heart on a platter for Valentine's Day or to pack in lunch boxes as a special treat. Give as gifts in clear bags or jars, or save for celebratory spreads. They're wonderful slightly warm and make delicious cookie sandwiches or sundae toppers.

Creative Twists

Chocolate chip cookies get a fun update when shaped into hearts. For fall, try cinnamon and butterscotch chips. In winter, add sprinkles and peppermint extract. Swap in white chocolate and pastels for spring, or coconut in summer. Use different cutters for any occasion or experiment with zest, extracts, or even crushed candy canes in the dough for variety.

These heart shaped chocolate chip cookies represent more than just a dessert in my kitchen. They're the recipe my son wants to learn first, the treat I make for my family in moments big and small, and a reminder that some of the best memories are made in the kitchen baking with love.

Common Questions About This Recipe

→ How do I shape cookies into hearts?

Use a heart-shaped cookie cutter or shape dough by hand before baking. Gently form heart contours for best results.

→ Can I use different types of chocolate chips?

Absolutely. Mix regular, mini, or even dark chocolate chips for varied texture and flavor.

→ Why do my cookies spread too much?

Spreading is often due to warm dough or excess butter. Chill the dough before baking for defined heart shapes.

→ How do I ensure cookies stay soft?

Don’t overbake—remove cookies from the oven when edges are set but centers look slightly soft. They continue to firm as they cool.

→ Can these cookies be made ahead?

Yes, prepare dough in advance and store it in the fridge for up to 2 days. Shape and bake when needed for fresh results.