Ingredients
Method
Prepare the dry ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the butter and sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add wet ingredients
- Mix in the vanilla extract and eggs, one at a time, beating well after each addition.
Combine wet and dry ingredients
- Gradually add the flour mixture to the wet ingredients. Mix just until combined—do not overmix.
Fold in chocolate chips
- Gently stir in the chocolate chips until evenly distributed throughout the dough.
Chill the dough
- Cover the dough and refrigerate for 15 minutes. This helps the cookies hold their shape when cut.
Roll and cut the cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough on a lightly floured surface to about ¼-inch thickness. Use a heart-shaped cookie cutter to cut out cookies.
Bake
- Place cookies 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, or until the edges are lightly golden.
Cool and serve
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room-temperature butter for smooth, easy-to-mix dough.
- Chill dough briefly if it feels too soft to maintain the heart shape.
- Roll dough evenly to about ¼-inch thickness for consistent baking.
- Cool cookies completely before storing or decorating to keep shape intact.
- Use parchment paper on baking sheets for even baking and easy cleanup.