Heart Shaped Chocolate Chip Cookies are my go to move when I want something cute, sweet, and not overly complicated. You know those days when you want to bake for someone you love, but you also do not want to babysit a fussy recipe? Same. These cookies feel special enough for Valentine’s Day, anniversaries, a birthday, or honestly just a Tuesday night pick me up. They come together with simple pantry stuff and the shaping part is easier than it sounds. If you have ever made regular chocolate chip cookies, you can totally pull these off.
Why You’ll Want to Make Heart-Shaped Chocolate Chip Cookies
I love recipes that look like you tried really hard, even if you did not. That is exactly what Heart Shaped Chocolate Chip Cookies do. They are cheerful and nostalgic, and people immediately smile when they see them on a plate.
Also, chocolate chip cookies are basically a universal language. Add a heart shape and suddenly they feel like a little edible note that says, hey, I thought of you.
When I bake these and who they are perfect for
I have made these for classroom parties, care packages, cookie swaps, and one time for a friend who was having a rough week. She texted me later and said she froze a couple and ate one straight from the freezer like a tiny cookie popsicle. Honestly, respect.
Here are a few moments when these cookies make sense:
- Valentine’s Day when you want something homemade but not stressful
- New neighbor or new baby drop offs
- Date night dessert with hot chocolate
- Galentine’s get together with a big cookie platter
If you are planning a full dessert spread, you might also want to peek at this roundup of best chocolate dessert recipes you cant resist. I always end up bookmarking something for later.
How to Make Heart-Shaped Chocolate Chip Cookies
This is my simple method, the one I use when I want the hearts to hold their shape without turning into puddles in the oven. The trick is chilling the dough a bit and not overloading the cookies with too many chips right on the edges.
Ingredients and step by step directions
I am keeping this classic and cozy. If you already have a favorite chocolate chip cookie dough, you can use it too, but this base is reliable and easy.
Ingredients
- 2 and 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup melted unsalted butter, cooled a bit
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 1 and 1/2 cups chocolate chips
Directions
- In a bowl, mix flour, baking soda, and salt. Set it aside.
- In a bigger bowl, stir melted butter with both sugars until it looks glossy and smooth.
- Mix in the egg, egg yolk, and vanilla until combined.
- Add the dry ingredients and stir just until you do not see dry flour anymore. Fold in chocolate chips.
- Cover the dough and chill for 30 to 60 minutes. This helps the shape stay crisp.
- Heat oven to 350 F and line baking sheets with parchment.
- Scoop dough into balls, about 1 and 1/2 tablespoons each, then roll them slightly into a short log.
- To make the heart: place the log on the tray, pinch one end to form the point, then press a small V notch on the other end using your finger or the side of a spoon.
- Bake 9 to 11 minutes, until edges look set and the centers still look a little soft.
- Let them cool on the tray for 5 minutes, then move to a rack.
One more real life tip: if any cookies spread a little too much, you can nudge them back into a heart while they are warm. I use a butter knife to gently scoot the sides inward and deepen the notch.
And if you are in a chocolate mood after this, these delicious chocolate pie cookies youll love to bake are a fun next project when you want something different but still cozy.
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“I made these with my kids and they actually looked like hearts. They were soft in the middle and stayed cute even after cooling. This recipe is a keeper.”
Helpful Tools for Baking
You do not need fancy gear, but a few little things make Heart Shaped Chocolate Chip Cookies way easier and more consistent. Think of this as the low effort setup that saves you time later.
Here is what I reach for:
- Parchment paper so the bottoms do not get too dark
- A small cookie scoop for even sizing
- A silicone spatula for folding the dough without overmixing
- A cooling rack so the cookies stop baking at the right time
- A spoon or small offset spatula to help press the V notch
Optional but nice: a heart shaped cookie cutter. If you want super sharp hearts, you can roll chilled dough about 1/4 inch thick and cut shapes. Just know that cut out cookies bake a little faster, so watch them closely.
If you like cookies that are a bit extra in the middle, you would probably love these irresistible cheesecake stuffed chocolate chip cookies youll love for another baking day.
Can I Use a Different Cookie Base for These Heart-Shaped Chocolate Chip Cookies?
Yes, absolutely. The heart shape is more about dough texture than the exact recipe. You just want a dough that can hold its shape long enough to set in the oven.
What bases work best and what to avoid
Here is the honest rundown from my own trial and error.
Cookie bases that work well:
Chilled classic chocolate chip dough, sugar cookie dough, and most soft butter cookie dough. If the dough is thick and scoopable, you are good.
Cookie bases that can be tricky:
Very thin, very buttery doughs that spread a lot. Also dough with tons of mix ins can get lumpy around the edges, so the heart shape gets a little messy.
If you use a different base, do this one thing: chill the shaped cookies on the baking tray for 10 minutes before baking. It helps so much.
Another fun option is to start with a dough that has a slightly different flavor. If you want a fruity twist, check out chewy white chocolate cranberry cookies youll love and shape those into hearts too. The red cranberry bits make them look extra festive.
Vegan and Gluten-Free Options
I get asked this a lot, and the good news is you can still have Heart Shaped Chocolate Chip Cookies even if you are avoiding eggs, dairy, or gluten. The key is choosing swaps that keep the dough thick.
For vegan: swap butter for a good plant based butter stick, not tub style spread. Use 1 flax egg (1 tbsp ground flax plus 3 tbsp water, rested 10 minutes) in place of the egg. Replace the extra yolk with 2 more teaspoons of plant milk to keep it from feeling dry. And of course use dairy free chocolate chips.
For gluten free: use a 1 to 1 gluten free baking blend that includes xanthan gum. If your blend does not have it, add 1/4 tsp xanthan gum. Let the dough rest 15 minutes before shaping so the flour can hydrate and the dough feels less gritty.
Extra tip: vegan and gluten free doughs often benefit from a longer chill. Aim for 1 to 2 hours if you can. It makes shaping the hearts way easier and helps prevent spreading.
Common Questions
1) How do I keep the heart shape from spreading?
Chill the dough, do not skip that. Also make sure your baking sheet is cool when you place the shaped dough on it.
2) Can I make the dough ahead of time?
Yes. You can chill it in the fridge up to 2 days. Let it sit at room temp for 10 to 15 minutes so it is scoopable, then shape and bake.
3) Can I freeze these?
Totally. Freeze baked cookies in a sealed bag for up to 2 months. Or freeze shaped dough hearts on a tray, then store in a bag and bake from frozen, adding 1 to 2 minutes.
4) Why did my cookies turn out puffy and cakey?
Most likely too much flour or the dough was overmixed. Spoon and level your flour and stir just until combined.
5) What is the best chocolate for this?
Semi sweet chips are classic, but a mix of semi sweet and dark is my favorite. You can also press a few extra chips on top right after baking for that bakery look.
A sweet little batch to share
If you have been wanting a simple baking win, Heart Shaped Chocolate Chip Cookies are it. They are cute, dependable, and they taste like the classic cookie everyone hopes for: crisp edges, soft middle, and plenty of chocolate. If you want to compare shaping styles or see other approaches, I found these guides helpful: Easy Heart Shaped Chocolate Chip Cookies – Bake & Bacon, Heart-shaped Chocolate Chip Cookies – Texanerin Baking, and Easy Heart Shaped Chocolate Chip Cookies – Persnickety Plates. Bake a batch, let them cool, and then hand one to someone you love, including yourself. You have got this, and your kitchen is about to smell amazing.
Heart-Shaped Chocolate Chip Cookies
Ingredients
Cookie Ingredients
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup melted unsalted butter, cooled
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups chocolate chips
Instructions
Preparation
- In a bowl, mix flour, baking soda, and salt. Set it aside.
- In a bigger bowl, stir melted butter with both sugars until it looks glossy and smooth.
- Mix in the egg, egg yolk, and vanilla until combined.
- Add the dry ingredients and stir just until you do not see dry flour anymore. Fold in chocolate chips.
- Cover the dough and chill for 30 to 60 minutes. This helps the shape stay crisp.
Baking
- Heat oven to 350 F and line baking sheets with parchment.
- Scoop dough into balls, about 1 and 1/2 tablespoons each, then roll them slightly into a short log.
- To make the heart: place the log on the tray, pinch one end to form the point, then press a small V notch on the other end using your finger or the side of a spoon.
- Bake for 9 to 11 minutes, until edges look set and the centers still look a little soft.
- Let them cool on the tray for 5 minutes, then move to a rack.