These heart-shaped chocolate chip cookies have crisp edges, soft, gooey centers, and are mixed in one bowl without an electric mixer. They’re easy to make, deliver an outstanding texture, and make a sweet gift for loved ones, a crush, or for Valentine’s Day.
This giant heart cookie and toffee cookies are also great options for baking for someone special.
🍪 Why you’ll love this recipe
- Texture: Crisp edges with soft, chewy middles and plenty of gooey chocolate.
- Easy: The recipe uses melted butter so the dough comes together with a whisk—no electric mixer needed.
- Chocolate: A mix of mini semisweet chips and milk chocolate hearts gives even chocolate distribution and balanced sweetness.
- Heart-shaped: Shaping the dough into hearts creates cute, festive cookies perfect for gifting.
📝 Key ingredients
Read through the tips for best results. Full steps and ingredient amounts are in the recipe card below.
- Butter: Use quality unsalted butter, melted and cooled. I don’t recommend salted butter because it can have a higher water content and affect texture.
- Egg: One large egg brings the dough together and adds structure.
- Chocolate hearts + chips: A combination of mini semisweet chips and milk chocolate hearts gives great chocolate pockets without making the dough too sweet.
- All-purpose flour: For accuracy weigh flour on a scale. If you don’t have a scale, stir the flour, spoon it into the cup, and level it off without packing.
👩🍳 How to make heart-shaped chocolate chip cookies
Step 1: In a large bowl combine melted, cooled butter with brown sugar, granulated sugar, and salt. Whisk until combined.
Step 2: Add vanilla and the egg. Whisk until the mixture thickens slightly and lightens in color—about 30–60 seconds by hand.
Step 3: Sift the flour and baking soda into the same bowl. Reserve a few tablespoons of the milk chocolate hearts and mini chips to press on top later, then stir the rest into the dough.
Step 4: Fold with a spatula just until there are no dry streaks of flour. Avoid overmixing so the cookies stay tender.
Step 5: Scoop the dough into 14 large balls on a parchment-lined tray. Flatten and shape each ball into an exaggerated, long, narrow heart—these will spread in the oven. Press the reserved chocolate pieces onto the tops.
Chill the shaped hearts in the fridge for 1 hour or in the freezer for 25 minutes. You can chill in the fridge up to 48 hours if needed.
Step 6: Preheat the oven to 355°F (180°C). Arrange the heart-shaped cookies on a parchment-lined sheet with plenty of space between them—they will spread a bit.
Bake 7–9 minutes, until the edges are lightly golden and the centers are still slightly puffed and underbaked. They finish setting as they cool.
Expert cookie tips:
- Let cookies cool on the baking sheet for a minute before transferring to a rack. They taste best slightly warm and can be reheated gently.
- Chilling shaped dough firms it up and prevents excessive spreading in the oven.
✔️ Make ahead and storage
Baked cookies keep well in an airtight container at room temperature for up to four days.
Make ahead: Scoop and shape dough a day or two in advance and keep it in the fridge.
Freeze dough: Chill shaped dough on a tray until firm, then transfer to an airtight container or freezer bag for up to three months. Bake from frozen, adding 2–3 minutes to the bake time.
❔ How to get cookies with wrinkly tops
Whisking the butter, sugars, and egg until the mixture thickens and lightens introduces emulsification and tiny air bubbles. Whisk by hand for about 45 seconds for the best wrinkly-top texture.
❔ Why these are the easiest cookies to make
This dough base is a reliable favorite. Melted butter produces crisp edges and a tender, gooey center while allowing you to mix the dough quickly by hand with a whisk—no mixer required.
Freezing the cookie dough
After shaping the hearts, refrigerate 30–60 minutes until firm, then store in an airtight container or freezer bag for up to three months. Bake from frozen, adding a couple minutes to the baking time.
📖 Recipe FAQs
Yes. Skip the heart shaping and bake round cookie dough balls instead.
Yes. Chill shaped dough on a tray until firm, transfer to an airtight container or freezer bag, and freeze up to 3 months. Bake from frozen, adding a few minutes to the bake time.
For a large version, use a recipe designed for a giant heart cookie to get the best result.
❤️ More related recipes
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The Best Black Velvet Cake
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Red Velvet Bundt Cake with Cream Cheese Swirl
-
Red Velvet Oreo Cheesecake
-
Giant Valentine’s Heart Cookie
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📖 Recipe
Heart Shaped Chocolate Chip Cookies
Mary
Equipment
- 1 large cookie scoop
Ingredients
- 1 cup unsalted butter, melted and cooled to room temperature
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ½ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- 1 large egg, room temperature
- 2 ½ cups all-purpose flour (300 g)
- ½ teaspoon baking soda
- ½ cup milk chocolate chips or milk chocolate hearts
- ½ cup mini semisweet chocolate chips
Instructions
- Combine melted butter, brown sugar, granulated sugar, and salt in a large bowl. Whisk until combined.
- Add vanilla and the egg. Whisk until the mixture thickens and lightens in color.
- Sift flour and baking soda into the bowl. Reserve a few tablespoons of the chocolates to press on top, then fold the rest into the dough until no dry streaks remain.
- Scoop into 14 large balls on a parchment-lined tray. Shape each into a long, narrow heart and press reserved chocolate pieces on top.
- Chill shaped hearts in the fridge for 1 hour or freezer for 25 minutes (up to 48 hours in the fridge).
- Preheat oven to 355°F (180°C). Place cookies on a parchment-lined sheet with ample space. Bake 7–9 minutes until edges are lightly golden and centers are still slightly underbaked.
- Let cookies cool on the pan for a minute, then transfer to a rack. They’re best slightly warm.
Notes
The baked cookies keep in an airtight container at room temperature for up to four days.
Tip: Cookies spread a little during baking, so leave plenty of space on the sheet. Chilling dough helps control spread.
Make ahead: Scoop and shape dough up to two days ahead and refrigerate. For longer storage, freeze shaped dough for up to three months; bake from frozen adding a few minutes.
Nutrition
Carbohydrates: 42 g
Protein: 3 g
Fat: 19 g
Saturated Fat: 12 g
Sugar: 23 g
Sodium: 132 mg
Let us know how it was!