Introduction

These shaped chocolate chip cookies offer a delightful twist on a classic favorite. Soft, chewy, and perfectly sweet, they are cut into charming heart shapes right after baking, making them ideal for sharing or gifting.

Shaped Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

2¼ cups all-purpose flour
1 tsp baking soda
¾ tsp salt
1 cup unsalted butter (at room temperature)
½ cup light brown sugar (packed)
½ cup granulated sugar
2 tsp vanilla extract
2 large eggs (at room temperature)
1½ cups semisweet chocolate chips (a mix of regular and mini chips works well)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
Step 3: Using an electric mixer in a large bowl, cream the butter with both sugars until the mixture is light and fluffy, about 1-2 minutes. Then, mix in the eggs and vanilla extract until just combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain. Fold in the chocolate chips carefully.
Step 5: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them 2-3 inches apart to allow for spreading. If desired, gently press extra chocolate chunks or sprinkles on top.
Step 6: Bake the cookies for 9-11 minutes, or until the edges are slightly golden but the centers look a bit underdone. Remove from the oven and immediately use a heart-shaped cookie cutter to cut each warm cookie into a heart shape. Be careful as the cookies will be hot.
Step 7: Let the cookies cool on the baking sheet for 5-7 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a richer flavor, try substituting half the butter with browned butter before creaming.
Use different shaped cookie cutters to customize for holidays or occasions.
Adding chopped nuts or swapping semisweet chips for dark chocolate can enhance texture and taste.
Chilling the dough for 30 minutes before baking can help control spreading and improve shape.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. Reheat gently in a low oven or microwave to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chilled dough instead of room temperature dough?

Yes, but room temperature dough is easier to scoop and spreads more evenly. If using chilled dough, allow a few extra minutes for baking and expect slightly thicker cookies.

Why are the cookies cut after baking instead of before?

Cutting the cookies immediately after baking ensures clean, defined shapes without dough spreading during baking. The cookies are soft enough when warm to cut easily but firm enough to hold their shape once cooled.

Shaped Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 103 reviews

These Shaped Chocolate Chip Cookies are a delightful twist on the classic treat. With a perfectly soft and chewy texture, they can be cut into charming heart shapes right after baking for a fun and festive presentation. Featuring a tender dough loaded with a mix of regular and mini semisweet chocolate chips, these cookies are ideal for sharing or special occasions.

Author: zara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2¼ cups all-purpose flour
1 tsp baking soda
¾ tsp salt

Wet Ingredients

1 cup unsalted butter (at room temperature)
½ cup light brown sugar (packed)
½ cup granulated sugar
2 tsp 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 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside for baking the cookies.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. Set this mixture aside.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, which usually takes about 1 to 2 minutes.
Add Eggs and Vanilla: Mix in the eggs and vanilla extract until just combined, ensuring not to overmix.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix gently just until you no longer see streaks of flour. Then fold in the semisweet chocolate chips evenly throughout the dough.
Scoop onto Baking Sheet: Using about 2 tablespoons of dough per cookie, scoop the dough onto the prepared baking sheet. Leave about 2-3 inches of space between each cookie to allow for spreading. If you like, press additional chocolate chunks or sprinkles on top for decoration.
Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are very lightly golden brown while the centers remain slightly underdone for optimal softness.
Shape the Cookies: Immediately after removing the baking sheet from the oven, use a heart-shaped cookie cutter to cut each cookie into shapes while they are still warm and soft. Be careful as the cookies will be hot.
Cool the Cookies: Allow the shaped cookies to cool on the baking sheet for another 5 to 7 minutes so they can set, then transfer them to a wire cooling rack to cool completely.

Notes

The cookies should be cut immediately after baking while still warm to easily shape them without breaking.
Using room temperature butter and eggs ensures a smooth, creamy dough and even baking.
You can substitute the semisweet chocolate chips with any chocolate of your choice, including white or dark chocolate.
For a festive touch, press sprinkles or additional chocolate pieces onto the cookie tops before baking.
If you prefer thicker cookies, use a larger scoop and adjust baking time accordingly.

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