I love baking cookies, our gorgeous soft and simple Chocolate Chip Cookies are fantastic, and always popular, so much so that we also make a Christmas variation. I’ve said before that we’re not massive valentine’s fans, and that I just use it as an excuse to bake, and this has continued with a new cookie variation, the Valentine’s Chocolate Chip Cookies.
When it came to actually baking my Valentine’s Chocolate Chip Cookies, I was just going to cut them and bake them, as usual, following the same Chocolate Chip Cookie recipe that has served me well so far. Then, I thought about the spread. When I make cookies, there’s quite a bit of spread when they bake. Now, a heart is quite a delicate shape. Any spread and we don’t have Valentine’s Chocolate Chip Cookies, we have blobs.
I tried a few things to stop the spread, and it totally worked, but to be honest, I couldn’t tell you if it was one thing specifically or all of them together, so best do them all! You’re left with a crunchier cookie than usual, but the taste is the same I think. The only really noticeable difference is that stopping the spread also stopped the rise, so the Chocolate Chips that you sit on the top don’t get covered in the bake, they stay sat on the top. If this bothers you too much, just add them all to the dough instead of sitting half on top.
My spread stopping tricks were as follows. First, I left the baking powder out of the dough. This seemed the most obvious thing to do. I also put the dough in the fridge for 30 minutes before rolling out, to firm it up a little. Then, I rolled them thinner than usual, so there was less to spread (don’t do this is if don’t want your Valentines Chocolate Chip Cookies to be crunchy). I baked them on greaseproof paper, instead of a greased tray, so there was more friction to hold them in place, and I made sure I put them into a thoroughly pre-heated oven so that they started to cook and set in place as soon as they went into the oven. As I say, just one of these things could do it, but it’s not too much trouble to do them all!
- 125g Butter
- 150g Light brown sugar
- 50g Caster sugar
- 1 Large egg
- 2tbsp Maple syrup
- 1tsp Vanilla extract
- 300g Plain flour
- 100g Chocolate chips
Cream the butter and sugars together until smooth. Don’t over mix or you’ll end up with too much air, and they will spread.
Add the egg, syrup and vanilla and stir well.
Sift in the flour, fold together until the mixture is smooth. Add half of the chocolate chips and stir until evenly spread out. The dough will start quite crumbly, so if you need to, knead with your hands until it comes together in a ball.
Leave in the mixing bowl and place in the fridge for 30 minutes.
Preheat the oven to 180 degrees, grease a large baking tray with butter, and lay a sheet of greaseproof paper on top.
Roll the dough out to around 3mm and use a cookie cutter to make heart shapes. Press in the rest of the chips gently.
Lift gently and place on the paper. Leave space between them, in case they still spread a little.
Bake in the oven for 8 minutes, before removing and leaving to cool on a wire rack. This recipe makes around 30 smallish Valentines Chocolate Chip Cookies, but it really depends how large your cutter is. You could even make massive cookies!
Valentine's Chocolate Chip Cookies
- 125 g Butter
- 150 g Light brown sugar
- 50 g Caster sugar
- 1 Large egg
- 2 tbsp Maple syrup
- 1 tsp Vanilla extract
- 300 g Plain flour
- 100 g Chocolate chips
- Cream the butter and sugars together until smooth.
- Add the egg, syrup and vanilla and stir well.
- Sift in the flour, fold together until the mixture is smooth.
- Add half of the chocolate chips and stir until evenly spread out.
- Knead with your hands until it comes together in a ball.
- Leave in the mixing bowl and place in the fridge for 30 minutes.
- Preheat the oven to 180 degrees, grease a large baking tray with butter, and lay a sheet of greaseproof paper on top.
- Roll the dough out to around 3mm and use a cookie cutter to make heart shapes. Gently press in the rest of the chocolate chips.
- Lift gently and place on the paper.
- Leave space between them, in case they still spread a little.
- Bake in the oven for 8 minutes, before removing and leaving to cool on a wire rack.