An elegant take on a classic, Heart-Shaped Chocolate Chip Cookies arrive with a tender crumb and glossy pockets of chocolate. These cookies pair refined technique with playful shape, yielding crisp, pale-golden edges and a tender, slightly chewy center scented with browned butter and vanilla. For a complementary flavor study, consider our take on cookie-butter cookies at Biscoff Cookie-Butter White Chocolate Chip Cookies.
Why Make This Recipe
- Effortless Yet Elegant — simple mixing and a heart cutter create a memorable dessert without fuss.
- Minimal Ingredients — pantry staples transform with a single technique: browning the butter for depth.
- Impressive Flavor — browned butter, flaky salt, and quality chocolate produce layered, sophisticated notes.
This version elevates the ordinary by focusing on texture contrasts: crisp rim, tender interior, and molten chocolate with a glossy sheen. A quick chill improves shape and prevents spreading for consistently attractive cookies.
Ingredients
Base
- 1 cup (225 g) unsalted butter, browned and cooled slightly (room temperature before creaming)
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) light brown sugar, packed
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour, sifted
- 1 tsp baking soda
- 1/2 tsp fine sea salt
Add-ins and finishing
- 1 1/2 cups (255 g) semi-sweet chocolate chips or chopped chocolate (use high-quality chocolate for glossy melt)
- Flaky sea salt, for finishing
Precision notes: use room-temperature egg and butter for even creaming; chop chocolate into small, irregular pieces for varied pockets. For a spiced variant, see our Biscoff Cookie-Butter White Chocolate Chip Cookies.
How to Make Heart-Shaped Chocolate Chip Cookies
- Brown the butter: Melt butter in a light-colored skillet over medium heat. Swirl frequently until foam subsides and milk solids turn golden-brown with a nutty aroma (about 6–8 minutes). Transfer to a heatproof bowl and cool to warm, then refrigerate until slightly firm but still pliable. Mini-tip: cool until it holds a soft peak when stirred so it creams properly.
- Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. Lightly flour a heart-shaped cookie cutter.
- Cream sugars and butter: In a stand mixer, beat the browned butter and both sugars until light and airy, about 2–3 minutes. The mixture should be pale and slightly fluffy.
- Add egg and vanilla: Beat in the room-temperature egg and vanilla until homogeneous and glossy. Scrape down the bowl to ensure even texture.
- Combine dry ingredients: Whisk flour, baking soda, and salt in a bowl until evenly distributed. The flour should feel fine and slightly cool.
- Fold the dough: Add dry ingredients to the butter mixture in two additions, mixing on low until just combined. The dough should be soft, slightly tacky, and hold its shape. Stir in chocolate chips by hand to avoid overworking.
- Chill for shaping: Turn dough onto parchment, press into a 1/2–3/4-inch thick disc, wrap, and chill for 30–60 minutes until firm enough to roll. Mini-tip: chilling prevents excessive spread and sharpens the heart silhouette.
- Roll and cut: Roll dough between sheets of parchment to 1/2-inch thickness. Stamp hearts with cutter, transfer to baking sheets with a thin metal spatula, spacing 1 inch apart. If edges soften, chill cut shapes briefly before baking.
- Bake: Bake for 9–12 minutes until edges are set and faintly golden while centers remain pale. Look for slightly risen edges and glossy chocolate pockets. Mini-tip: rotate the pan halfway for even browning.
- Finish and cool: Immediately sprinkle flaky sea salt on warm cookies. Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely—centers will set as they cool.
How to Serve Heart-Shaped Chocolate Chip Cookies
Arrange three to five hearts on a small porcelain plate with a sprig of fresh mint or a few edible flowers for color contrast. For a dessert trio, serve a warm cookie alongside a quenelle of vanilla bean ice cream and a small jug of warm salted caramel. Present on a wooden board for rustic elegance, or stack neatly with parchment rounds between layers for gifting.
How to Store Heart-Shaped Chocolate Chip Cookies
Store fully cooled cookies in an airtight container at room temperature for up to 4 days to preserve chewiness. Layer with parchment to prevent sticking. For longer storage, freeze in a single layer on a tray, then transfer to a sealed bag for up to 3 months; thaw at room temperature. To refresh slightly stale cookies, warm in a 300°F (150°C) oven for 3–4 minutes or microwave briefly (10–12 seconds) to melt chocolate and restore tenderness.
Tips to Make Heart-Shaped Chocolate Chip Cookies
- Brown the butter carefully: stop when the aroma is nutty and solids are golden; it adds depth without bitterness.
- Chill for shape: firm dough yields clean heart edges and prevents spreading.
- Use quality chocolate: larger chopped pieces create glossy, molten pockets and better texture.
- Finish with flaky salt: a light sprinkle balances sweetness and heightens chocolate flavor.
Variation
- Brown Butter and Almond: add 1/2 tsp almond extract and fold in toasted sliced almonds for a nutty lift.
- Dark Chocolate & Orange Zest: replace half the chips with chopped dark chocolate and fold in 1 tsp finely grated orange zest for a citrus-chocolate contrast.
- Mini Sandwich Cookies: sandwich two small hearts with a smear of dulce de leche or raspberry jam for an elegant bite.
FAQs
How do I prevent cookies from spreading too much?
Chill the dough until firm and use chilled baking sheets. Avoid over- creaming butter and sugar; stop when the mixture is just light and combined.
Can I freeze shaped cookie dough?
Yes. Arrange cut hearts on a tray, freeze until firm, then transfer to a sealed bag. Bake from frozen—add 1–2 minutes to the baking time.
What chocolate is best for glossy pockets?
Use high-quality couverture or chocolate with a cocoa butter-rich profile. Chop into irregular pieces so some chips melt more than others for visual contrast.
Conclusion
These Heart-Shaped Chocolate Chip Cookies marry simple technique with refined flavor: browned butter for depth, high-quality chocolate for glossy melt, and flaky salt for contrast. They present beautifully for intimate gatherings or as a thoughtful homemade gift, and they adapt well to flavor variations. For inspiration on shaping and presentation, consult a trusted recipe demonstration such as Heart Shaped Chocolate Chip Cookies – Flouring Kitchen. Share your photos and variations in the comments; how would you make this dish your own?
Print
Heart-Shaped Chocolate Chip Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
An elegant take on a classic, these cookies feature a tender crumb and glossy pockets of chocolate, perfect for any occasion.
Ingredients
- 1 cup (225 g) unsalted butter, browned and cooled slightly
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) light brown sugar, packed
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour, sifted
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 cups (255 g) semi-sweet chocolate chips or chopped chocolate
- Flaky sea salt, for finishing
Instructions
- Brown the butter: Melt butter in a skillet over medium heat until golden-brown and nutty, about 6–8 minutes. Cool slightly, then refrigerate until firm but pliable.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Cream the browned butter and sugars in a stand mixer until light and airy, about 2–3 minutes.
- Add room-temperature egg and vanilla, mixing until homogeneous.
- Whisk together flour, baking soda, and salt in a bowl.
- Fold dry ingredients into the butter mixture, mixing until just combined. Stir in chocolate chips by hand.
- Chill dough for 30–60 minutes.
- Roll chilled dough to 1/2-inch thickness and cut into heart shapes.
- Bake for 9–12 minutes until edges are set and slightly golden.
- Sprinkle warm cookies with flaky sea salt and cool on a rack.
Notes
Use room-temperature ingredients for even creaming. Chilling dough prevents excessive spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg