Heart Shaped Chocolate Chip Cookie Recipes

Steps:

• Heat oven to 350 degrees. Butter a 12 1/2-inch heart-shaped cake pan. Dust the bottom and sides with flour; tap to remove any excess. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
• In a large bowl using a wooden spoon, combine the butter, both sugars, and vanilla; beat until fluffy, about 5 minutes. Add the egg, and mix until combined. Add the reserved dry ingredients and mix until just combined. Stir in the chocolate chips.
• Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake until light golden brown, about 25 minutes. Transfer to wire rack to cool, about 10 minutes. Invert pan to release cookie and return to wire rack to cool completely, top side up. Allow to cool completely before decorating.
• Transfer ganache to a medium pastry bag fitted with an Ateco plain #7 tip. Pipe desired decoration onto cookie.

Steps:

• Preheat oven to 350. Butter 12 inch heart shaped pan. Can also use a jelly roll pan. Dust the bottom and sides with flour; tap to remove any excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In a large bowl using a wooden spoon, combine butter, both sugars, and vanilla, beat for 5 minutes or until fluffy. (I use my kitchenaid mixer for this). Add the egg and mix until combined. Add the reserved dry ingredients and mix until just combined. Stir in the chocolate chips. (I use either Ghiradelli or Guttiard. Sometimes I cut up chocolate bars and use instead of chips.).
• Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake about 25 minutes or until lightly golden brown. Transfer to wire rack to cool for about 10 minutes. Invert pan to release cookie and return to wire rack to cool completely, top side up. Allow to cool completely before decorating.

Steps:

• Preheat oven to 350.
• spray pan with vegetable pan spray.
• In large bowl, with electric mixer, beat butter and sugars until light and fluffy.
• Add egg and vanilla; mix well.
• Stir in flour, baking soda, and salt; mix well.
• Stir in chocolate chips.
• Oil your hands and pat dough into pan almost to the edges. You can now sprinkle with sugar in you want a "sparkly" finish and plan not to decorate.
• Bake 15-20 minutes or until light golden brown.
• Cool on rack for 5 minutes.
• Put cooling rack over top of cookie and gently flip to remove cookie.
• Let cool completely before cutting on decorating.

Steps:

• Butter and flour baking sheet. Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries. Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones. Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 400°F. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). Serve warm or at room temperature.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture and mix well. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool., In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip both sides of cookies into melted mixture; allow excess to drip off. Place on waxed paper; let stand until set. , In a microwave, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over the cookies. Place on wire racks to dry.

Steps:

• Butter and flour baking sheet.
• Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries.
• Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend.
• Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps.
• Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones.
• Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.).
• Preheat oven to 400°F
• Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar.
• Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated).
• Serve warm or at room temperature.

Steps:

• Trace the bottom of a heart-shaped aluminum pan over parchment paper; cut along the tracing. Spray pan lightly with cooking spray and line with the heart-shaped paper.
• Preheat oven to 325 degrees F (165 degrees C).
• Combine butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add egg and vanilla; mix until batter is blended, about 50 strokes.
• Whisk flour, salt, and baking soda together in a small bowl. Add flour mixture into the batter; stir until thick but spreadable, about 100 strokes. Fold in milk chocolate pieces gently. Pour batter into the prepared pan; spread evenly with a spatula, leaving a 1-inch margin from the sides.
• Bake in the middle shelf of the preheated oven until edges are golden brown and middle is set, 18 to 23 minutes. Press any remaining milk chocolate pieces into the still-warm cookie for decoration.
• Let cool in pan for 10 to 15 minutes; transfer to a cooling rack and remove the parchment paper.

Steps:

• Put the butter and sugar in a bowl. Using an electric beater, mix until the mixture resembles breadcrumbs.
• Add in the egg and vanilla essence. Beat until the ingredients are combined and the mixture looks smooth, but not creamy.
• Sift and fold in the flour. Roll the dough into a ball. If feels too sticky, add upto 25g more flour. Wrap in clingfilm and chill for 30 minutes.
• Meanwhile, line 2 baking trays with parchment. Preheat the oven to 170 degrees C/ fan 150 degrees C/ 338 degrees F.
• Roll out the dough until it is 1cm thick. Use a 5cm by 6cm heart shaped cutter and a 5cm star cutter to stamp out lots of shapes. Lay them on the tray and gently press chocolate chips into each one.
• Bake for 5 to 10 minutes until golden-brown and slightly soft. Set to cool and enjoy!

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls.
• Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet. Spray cookie cutter as needed with cooking spray.
• Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.

Steps:

• In a small mixing bowl, cream butter and sugar.
• Beat in vanilla.
• Combine the flour and cocoa; gradually add to creamed mixture.
• On a lightly floured surface roll the dough to 1/4-inch thickness.
• Cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet.
• Bake at 350°F for 8-10 minutes.
• Remove to wire racks to cool.
• In a microwave safe bowl, heat vanilla chips and 1 Tablespoon of shortening until melted, stirring frequently. Dip both sides of the cookie into melted mixture (so you make a V-shape from the point of the cookie out to the middle of both rounded tops).
• In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently.
• Drizzle over the cookies.
• Place on wire rack to dry.