Heart-shaped Chocolate Chip Cookies
Servings 16
These heart-shaped chocolate chip cookies are a breeze to make with the help of a jellyroll pan and a cookie cutter! With tested gluten-free, dairy-free and vegan options.
Ingredients
- 1 cup (225 grams) unsalted butter softened or 15 tablespoons (210 grams) refined coconut oil, softened but not melted for dairy-free/vegan
- 1/2 cup (100 grams) granulated sugar
- 1 cup (200 grams) brown sugar
- 2 large eggs 50 grams each, out of shell, room temperature, or 2 chia eggs for vegan
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (376 grams) flour see notes
- 2 1/4 cups (383 grams) semi-sweet chocolate chips divided (use vegan chocolate chips, if desired)
Instructions
- Preheat the oven to 350 °F (175 °C). Line a 10x15” jellyroll pan with a piece of parchment paper.
- In a large mixing bowl with a stand mixer, beat together the butter, sugar and brown sugar until light and fluffy. Beat in the eggs and vanilla until well combined.1 cup (225 grams) unsalted butter, 1/2 cup (100 grams) granulated sugar, 1 cup (200 grams) brown sugar, 2 large eggs, 1 tablespoon vanilla extract
- Sprinkle the baking soda and salt on top, beat until combined, and then add in the flour on low speed.1 teaspoon baking soda, 1 teaspoon salt, 3 cups (376 grams) flour
- Stir in 1 3/4 cups of chocolate chips until combined (ignore that it says 2 1/4 cups below - it's a technical issue I can't change).2 1/4 cups (383 grams) semi-sweet chocolate chips
- Press into an even layer in the prepared pan. Press in the remaining ½ cup chips on top.
- Bake for 17-22 minutes or until lightly browned.
- Cool completely in the pan, for about 1 hour, and then remove them, using the parchment paper, to a cutting board.
- Use a heart-shaped cookie cutter to cut out as many hearts as you can. The cutter I used is 2 3/4" at its widest part and 2 1/2" from the center of the heart to the bottom tip. I was able to get 16 hearts from the pan with this cutter.
- Store in an airtight container for up to 5 days.
Notes
- The coconut oil should be soft enough that it can be blended in with the other ingredients but should not be melted or even melty because then the dough will be very greasy.
- To make the chia eggs for this recipe, mix together 2 tablespoons of ground chia seed with 6 tablespoons of water until well combined. Let sit for about 1-2 minutes or until goopy like regular eggs.
- For a gluten-free version, use 3 cups (376 grams) King Arthur Flour Gluten-free Measure for Measure Flour or 3 cups (414 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour.
- Recipe adapted heavily from this Epicurious recipe.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 420kcalCarbohydrates: 51gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 52mgSodium: 230mgPotassium: 199mgFiber: 3gSugar: 29gVitamin A: 397IUCalcium: 37mgIron: 3mgNet Carbs: 48
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