Heart Shaped Chocolate Chip Cookies
These heart shaped chocolate chip cookies are soft and chewy with a fudgy texture similar to brownies. Since the cookies bake in a mold, the edges around the cookies are higher than the center. The hearts are left with a dimple in the center that is just begging to be filled with creamy dulce de leche or ooey-gooey peanut butter for the ultimate indulgence. You can also try them without filling and simply enjoy their intense chocolate flavor - they are that good!
Servings: 60 cookies
Ingredients
- 1 cup butter softened (2 sticks)
- 1 cup packed brown sugar 210 grams
- ½ cup granulated sugar 100 grams
- 2 eggs
- 1 teaspoon vanilla extract
- 2-¼ cups all-purpose flour 270 grams
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups mini chocolate chips
Optional Fillings and decorations
- 1-½ cups dulce de leche or peanut butter
- melted chocolate to dip the cookies in
Special equipment
Instructions
- Pre-heat the oven to 325°F. Place a 24 cavity, heart shaped silicone mold on a baking tray.
- Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Beat on medium-high speed for 3 to 5 minutes until light and creamy.
- Add the eggs, one at a time, and beat until well blended. Beat in the vanilla extract.
- Sift the flour, baking soda, and salt over the mixture and stir until well blended.
- Stir in the chocolate chips.
- Drop 1 tablespoon mounds of cookie dough into each heart-shaped cavity of the mold. You don’t need to push the dough into the mold, it will spread into the mold as it bakes.
- Bake for 11 to 14 minutes. If any of the cavities get over-filled with too much cookie dough, the dough will rise up over the edge of the heart shape. If that happens, when the cookies finish baking, use a spoon to gently push the warm cookie edges back into the heart shaped mold. Do this while the cookies are still warm and pliable.
- Let the cookies cool in the mold for 10 minutes, then place the mold in the freezer for another 10 minutes to get them firm.
- Remove the cookies by pushing up on the bottom of each heart mold.
- If desired, dollop 1 teaspoon of dulce de leche or peanut butter into the center of each heart cookie and drizzle them with melted chocolate.
Notes
- We used a 24-cavity heart shaped mold. Each cavity is 1.5 by 1.75. If you use a larger mold, the baking time will change, and the amount of dough you will need may vary.
- A 1-tablespoon sized cookie scoop worked perfectly for the mold. If you use more than 1 tablespoon, the dough will rise above the heart molds and spill over the top. If that happens, use a spoon to gently push the warm cookie back into a heart shape.
- We used slightly less leavening in this recipe as compared to the standard ratio of leavening in a traditional chocolate chip cookie recipe. The reduced leavening prevents the cookie dough from rising too high over the mold cavities.
- Since the cookies are soft and chewy, they will come out of the mold easier if you partially freeze them first.
Nutrition
Serving: 1cookie | Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 84mg | Sugar: 9g
