Ingredients
Method
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add in eggs and vanilla extract. Mix until just combined.
- Gradually stir in the dry ingredients. Mix until no streaks of flour remain.
- Fold in chocolate chips.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet. Leave space between each one.
- Bake for 9 to 11 minutes, or until edges are lightly golden and centers are soft.
- Immediately after removing from the oven, use a heart shaped cookie cutter to cut cookies into hearts. Be careful, they’ll be hot.
- Let cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition Facts (Per Cookie)
Notes
| Nutrient | Amount |
|---|---|
| Calories | 215 kcal |
| Carbohydrates | 24 g |
| Protein | 2 g |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 35 mg |
| Sodium | 127 mg |
| Fiber | 1 g |
| Sugar | 13 g |
| Calcium | 17 mg |
| Iron | 1 mg |
| Vitamin A | 262 IU |
| Potassium | 90 mg |
- For cleaner cuts, use the heart cookie cutter while cookies are still warm and soft.
- Decorate with festive sprinkles or drizzle melted chocolate after shaping.
- Store in an airtight container for up to 5 days. Freeze for up to 3 months.