Heart Shaped Chocolate Chip Cookies Recipes

HEART-SHAPED CHOCOLATE CHIP COOKIE

Steps:

• Heat oven to 350 degrees. Butter a 12 1/2-inch heart-shaped cake pan. Dust the bottom and sides with flour; tap to remove any excess. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
• In a large bowl using a wooden spoon, combine the butter, both sugars, and vanilla; beat until fluffy, about 5 minutes. Add the egg, and mix until combined. Add the reserved dry ingredients and mix until just combined. Stir in the chocolate chips.
• Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake until light golden brown, about 25 minutes. Transfer to wire rack to cool, about 10 minutes. Invert pan to release cookie and return to wire rack to cool completely, top side up. Allow to cool completely before decorating.
• Transfer ganache to a medium pastry bag fitted with an Ateco plain #7 tip. Pipe desired decoration onto cookie.

CHOCOLATE CHIP HEART COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls.
• Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet. Spray cookie cutter as needed with cooking spray.
• Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.

HEART SHAPED CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter and sugars. Add the egg yolk and vanilla.
• Sift together the flour and salt, and add to the butter and sugar mixture one cup at a time, until completely incorporated. Dough should have a crumbly consistency that you can easily shape into a ball.
• Gently fold in the chocolate chips. You can use your mixer, but I recommend doing this with your hands, so you don't break up the chips. Shape dough into a slightly flattened disc, wrap in plastic wrap, and chill for at least thirty minutes.
• Roll dough onto lightly floured parchment paper, cut into shapes with a 2-inch heart shaped cutter. Place cookies onto a parchment lined baking sheet and pace in the refrigerator for about 10 minutes. This will help prevent spreading. Meanwhile, preheat oven to 350°. Place chilled cookies into preheated oven and bake at 350° for 10-12 minutes or until golden brown. Remove from oven and allow to cool 2 - 3 minutes. Carefully, transfer to a wire rack and allow to cool completely.

HEART SHAPED CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl with a hand mixer (or stand mixer), cream together butter, granulated sugar, and brown sugar. Add eggs and vanilla extract and beat until fluffy, about a minute.
• In a separate bowl, sift (or whisk) together the flour, baking powder, and salt.
• Add dry ingredients into butter mixture and mix until just combined. Add mini chocolate chips and sprinkles and mix until evenly incorporated.
• Shape dough into two round discs and wrap in wax paper. Refrigerate for one hour, or up to 24 hours (dough can be made a day ahead of time).
• Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Remove one disc of dough at a time from the refrigerator.
• Dust counter top, rolling pin, and top of dough with flour. Roll dough out to ¼" thickness, dusting with additional flour as needed to prevent sticking. Using a medium (2-3 inch) cookie cutter, cut into hearts and place onto prepared baking sheet about 1 inch apart.
• Bake cookies for 9-11 minutes, OR until cookies just begin to lightly brown around edges. Remove from oven and allow to cool for 5 minutes on baking sheet before transferring to a cooling rack to cool completely.