Print

Shaped Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

These shaped chocolate chip cookies are a delightful twist on the classic recipe, featuring a tender, buttery base loaded with a mix of regular and mini semisweet chocolate chips. After baking, the cookies are cut into charming heart shapes while still warm, ensuring clean edges and a fun presentation perfect for special occasions or everyday treats.

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

  1. Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking and make clean-up easier, then set it aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This ensures even distribution of the leavening agent and seasoning in the dough.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the room temperature unsalted butter with the granulated sugar and light brown sugar until the mixture is light and fluffy. This should take about 1 to 2 minutes and helps to incorporate air for a tender cookie texture.
  4. Add Eggs and Vanilla: To the creamed butter mixture, add the eggs and vanilla extract and mix just until everything is combined. Avoid overmixing to keep the cookies tender.
  5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients. Stir gently and mix just until you no longer see streaks of flour. This prevents gluten overdevelopment that could make cookies tough.
  6. Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips, ensuring even distribution throughout the dough.
  7. Shape and Scoop: Using a spoon or cookie scoop, place about 2 tablespoons of cookie dough onto the prepared baking sheet, spacing them 2 to 3 inches apart as they will spread while baking. Adjust scoop size depending on your cookie cutter size to ensure proper shaping later.
  8. Bake Cookies: Place the baking sheet in the preheated oven and bake for 9 to 11 minutes, or until the edges of the cookies are very slightly golden brown while the centers remain slightly underdone for a soft, chewy texture.
  9. Cut into Shapes: Immediately after removing from the oven, while cookies are still hot, use a heart-shaped cookie cutter to press down and cut each cookie into a heart shape. Handle carefully as the cookies and baking sheet will be hot.
  10. Cool Cookies: Allow the shaped cookies to cool on the baking sheet for an additional 5 to 7 minutes to firm up, then transfer them to a wire rack to cool completely. This prevents sogginess and helps maintain shape.

Notes

  • For best results, make sure butter and eggs are at room temperature to ensure proper creaming and dough consistency.
  • Using parchment paper prevents cookies from sticking and makes clean up easier.
  • Cut cookies while warm as they are more pliable and will hold shapes better without cracking.
  • Adjust the amount of dough you scoop depending on the size of your cookie cutter to avoid overflow or tiny cookies.
  • Store cookies in an airtight container at room temperature to keep them fresh and chewy.

Keywords: chocolate chip cookies, shaped cookies, heart-shaped cookies, classic cookie recipe, homemade cookies, easy cookies

Find it online: https://kitchenbynora.com/shaped-chocolate-chip-cookies-recipe/