Valentine’s Chocolate Chip Cookies

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These Easy Valentine’s Chocolate Chip Cookies are the perfect homemade gift for your loved one and a great way to celebrate Valentine’s with the kids. Easy and fun to make, they are a great way of sharing a little love.

We don’t really do Valentine’s Day. We might get a takeout and have a nice bottle of wine, but even if we could go out, we wouldn’t. 

That said, it’s always nice to have an excuse to bake cookies, and heart chocolate cookies are very cute!

Why Chocolate Chip Cookies are Perfect for Valentine’s Day

Well, we can’t go anywhere this year, and many of us are skint, so homemade gifts are always a win. Other benefits of making Valentine’s Choc Chip Cookies are:

• Chocolate Chip Valentines Cookies are a great Valentine’s activity for kids, and this year, totally count as homeschooling IMO
• This Valentines Chocolate Chip Cookie Recipe is easy, perfect if you are super stressed out and busy
• Who doesn’t love choc chip cookies?
• Nothing says I Love You like Valentine’s Chocolate Cookies
• If your Heart Chocolate Chip Cookies go a bit wrong (i,e spread into a big cookie blob) take them out of the oven before they are fully baked and you can share hot cookie dough with ice cream!

How to Stop Valentine’s Chocolate Chip Cookies from Spreading

I never find my chocolate chip cookies recipe spreads too much. 

But, when you are making heart-shaped cookies, even a little spreading can be the difference between a heart and a blob. 

The main thing is to make sure your dough is well chilled. 

Typically, when I made chocolate chip cookies, I chill my cookie dough for an hour, before rolling it into balls. 

I find that this makes the dough easier to work with (less sticky) without the need for too much flour, which can leave you with a cakey cookie. 

When I make Love Heart Cookies, I tend to chill the dough for a little longer. It’s much harder to roll and cut the dough if it’s sticky so chilling for 90 minutes or freezing for around 30 minutes before rolling helps. 

Then, I roll my dough to around 2-3mm on a very well-floured surface with a floured rolling pin. 

After placing my Heart-Shaped Chocolate Chip Cookies on a greaseproof paper-lined baking tray, I put them back into the fridge for 30 minutes before baking. They barely spread at all.

If, however, you are having trouble with spreading (ovens, specific ingredients, and you know, you being you, and not me, can mean that even if you follow a recipe to the letter, it doesn’t work the same, as much as I try!) there is another option. 

You could roll your cookie dough out to a large rectangle around 3mm thick, a few cm smaller than your baking sheet on each side so that if you place it in the centre of your lined tray there’s an empty border all around. 

Bake this for 8-10 minutes so that it’s still chewy and soft in the middle. 

Then, cut your cookies out of the baked dough. Just make sure you eat the middle bits, and they don’t get wasted. You could even put the cookies back into the oven if you want them more well-done and crunchier. 

How Many Chocolate Chips Should I Add to Cookies?

All of them?

No. No. Some. A lot!

The thing with Heart Cookies with Chocolate Chips is that unlike circle cookies which you just flatten from a ball, you have to roll them out, and cut them. 

This can be difficult if there are too many chocolate chips.

My Cookie Recipe for Valentine’s Day uses 250g of milk chocolate chips (feel free to use dark, white, or a mixture instead) which I think is around the right balance. Possible to roll and cut, but very chocolatey. 

What Are My Cookies Too Hard?

If your cookies are too hard, they might be over baked. 

I like really Chewy Heart-Shaped Choc Chip Cookies, so I take them out of the oven when the edges are firm and set, but the centres still look slightly underdone. They are soft and look a little doughy. I bake for around 8 minutes to get this, but it may take a little longer in your oven. I’d check after 8, and then every minute.

They carry on cooking as they cool, leaving you with the perfect chewy Chocolate Chip Cookies for Valentine’s Day.

Another possibility is that you’ve added too much flour. Too much flour means that your cookies cook differently and end up firm and a little cakey. Try a little less flour next time. 

How to Use a Cookie Cutter on Valentines Chocolate Chip Cookies

You can make heart cookies freehand, by shaping the dough into heart shapes if you don’t have a cookie-cutter. I couldn’t do this. I am not a neat person!

So, I make Chocolate Chip Cookies with Cookie Cutters every time. Metal cutters are better than plastic. They cut through the sticky dough more effectively. 

But, even then because this Recipe for heart cookies has a pretty sticky dough, it can still be tough. 

I find spraying my cookie cutter with a little cooking spray helps it to glide through the dough more easily. 

Then, if the cutter has lots of dough stuck to it at any point, give it a wipe and respray before cutting your next cookie.

How to Make a Giant Heart Shaped Valentines Chocolate Chip Cookie

You can use this recipe for valentine’s chocolate chip cookies to make one giant cookie if you wish. 

But, the bigger the cookie, the more likely it is to spread, and the more it will spread. So, I’d recommend cutting the heart out of the baked dough, while it is still soft. 

Valentine’s Chocolate Chip Cookies

Author NameAuthor: Donna

These Easy Valentine’s Chocolate Chip Cookies are the perfect homemade gift for your loved one and a great way to celebrate Valentine’s with the kids. Easy and fun to make, they are a great way of sharing a little love.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chilling time 1 hour hr

Total Time 1 hour hr 27 minutes mins

Course Sweets

Cuisine British

Servings 30 Cookies

Calories 154 kcal

Ingredients

  

• 150 g Butter or Margarine (melted)
• 150 g Light brown sugar
• 100 g White granulated sugar
• 1 Egg
• 2 tablespoons Golden Syrup
• 2 teaspoon Vanilla extract
• 325 g Plain flour
• 1.5 teaspoon Bicarbonate of sofa
• 250 g Chocolate chips

Instructions

 

• Grease and line 2 baking trays.
• Cream together the butter and sugar until fluffy, this only takes a minute with an electric whisk.
• In a small bowl whisk together the egg, syrup, and vanilla.
• Add the egg mix to the butter and sugar and mix for 2 minutes until well combined.
• Sift in the flour and bicarbonate of soda and mix for 2-3 minutes until the mixture is smooth and soft.
• Stir in the chocolate chips carefully until evenly distributed.
• Cover the dough and cool in the fridge for 30 minutes.
• On a well-floured surface roll the dough carefully to 2-3mm.
• Lightly spray a metal cookie cutter with cooking spray (optional, but does make it easier) and carefully cut the cookies.
• Place on a baking tray, leaving plenty of room between each (I bake in batches, putting the dough back in the fridge until I’m ready to roll).
• Return to the fridge for 30 minutes.
• Preheat the oven to 180 degrees (fan-assisted) and remove the dough from the fridge.
• Bake in the oven for 8-12 minutes.
• Remove from the oven and cool on a wire rack.

Notes

• Spraying the cookie cutter with oil will help cut the sticky dough.
• Wipe any excess dough from the cutter to help avoid sticking.
• If your cookies spread too much, try cooling for longer, or bake the dough for 8 minutes as a rectangle and cut the shapes out of the warm, soft dough before leaving to cool.
• If you prefer your cookies chewy, remove them from the oven when the edges are firm, but the centres are still a little soft, this is around 8 minute for me, so check then.
• For a crunchier cookie, bake for longer.

Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.

Keyword homemade biscuits, valentines cake

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