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Shaped Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 148 reviews

These shaped chocolate chip cookies combine classic flavors with a fun, creative twist. Soft and chewy with pockets of melted semisweet chocolate chips, this recipe guides you through baking perfectly golden cookies that you can cut into heart shapes immediately after baking. Perfect for festive occasions or a delightful treat any day, these cookies are made with simple pantry staples and are sure to impress with their charming appearance and delicious taste.

Ingredients

Scale

Dry Ingredients

  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • ¾ tsp salt

Wet Ingredients

  • 1 cup unsalted butter, at room temperature
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs, at room temperature

Mix-ins

  • 1½ cups semisweet chocolate chips (a mix of regular and mini chips recommended)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside for later use.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly to ensure even distribution of the leavening agents and salt.
  3. Cream Butter and Sugars: Using an electric mixer, cream the room-temperature unsalted butter with both the granulated and light brown sugars until the mixture is light, fluffy, and well combined, which should take about 1-2 minutes.
  4. Add Eggs and Vanilla: Mix in the eggs one at a time along with the vanilla extract, stirring just until the mixture is combined to maintain the dough’s lightness.
  5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed. Stir just until you no longer see streaks of flour to avoid overmixing, ensuring a tender cookie texture.
  6. Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough using a spatula to distribute them evenly without breaking them.
  7. Scoop Dough on Baking Sheet: Using about 2 tablespoons of dough per cookie, scoop dough mounds onto the prepared baking sheet, spacing them approximately 2-3 inches apart to allow for spreading.
  8. Add Optional Decorations: If desired, press extra chocolate chunks or sprinkles gently into the tops of each dough mound for additional texture and visual appeal.
  9. Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges turn a very light golden brown and the centers are still slightly underdone, which will keep them soft.
  10. Cut Cookies into Shapes: Immediately after removing the cookies from the oven, while they are still warm, use a heart-shaped cookie cutter to cut out shapes carefully as the cookies will be fragile and hot.
  11. Cool Cookies: Allow the shaped cookies to cool on the baking sheet for 5 to 7 minutes to firm up, then transfer them to a wire rack to cool completely before serving to maintain their shape and texture.

Notes

  • Using room-temperature butter and eggs helps create a smooth, creamed texture that contributes to a light cookie crumb.
  • Cutting the cookies while warm allows for clean shapes without cracking once cooled.
  • If you prefer sturdier cookies for shaping, bake a little longer but be cautious not to overbake as it will dry them out.
  • Adjust the size of dough scoops depending on the size of your cookie cutter; larger scoops yield bigger shapes but require longer baking.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: chocolate chip cookies, shaped cookies, heart-shaped cookies, classic cookies, homemade cookies

Find it online: https://yumwithmia.com/shaped-chocolate-chip-cookies-recipe/