The Perfect Heart-Shaped Chocolate Chip Cookies
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy*you can also just use store-bought choco chip cookie dough*
Ingredients
- Chocolate Chip Cookie Dough
168g | 3/4 cup unsalted butter
1 egg + 1 egg yolk (room temp)
200g | 1 cup brown sugar
50g | 1/4 cup sugar
1 tsp baking soda
220g | 1 3/4 cup all-purpose flour
1 tbsp vanilla extract
a pinch of salt
1 cup (or more) dark/milk chocolate chips
- For Decoration
Hershey’s Valentine Hearts
Instructions
- Brown the butter in a saucepan over medium heat until it turns golden brown and emits a nutty aroma. Remove from heat as soon as it starts browning. Let it cool.
- In a large mixing bowl, combine the cooled brown butter, brown sugar, and white sugar. Mix until well combined.
- Add the egg and egg yolk. Mix thoroughly.
- In a separate bowl, mix the flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture and mix until combined. Add the vanilla extract.
- Gently fold in the dark chocolate chips, avoiding overmixing.
- Refrigerate the cookie dough for at least 30 minutes or overnight.
- Preheat the oven to 350°F/175°C and line a cookie sheet with parchment paper.
- Roll out the dough to a thickness of 1 inch and cut with a heart-shaped cookie cutter (smaller than the desired size as they will expand).
- Place the shaped cookies 2 inches apart on the prepared sheet and leave them in the freezer for 30 mins to an hour (important step for them to keep the heart shape!).
- Bake for 11 minutes or until the edges are lightly golden, and the centers are still gooey.
- If the cookies have lost their heart shape a bit, use your fingers to shape them while they’re still warm.
- Allow the cookies to cool, and then add Hershey’s Valentine Hearts on top.
- Enjoy! <3
