Description
Delicious and festive chocolate chip cookies with a hidden chocolate heart, perfect for Valentine’s Day celebrations.
Ingredients
Scale
- 1 cup butter (cold and cut into cubes)
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup mini chocolate chips
- â…“ cup Valentine sprinkles
- 24 chocolate hearts (unwrapped)
Instructions
- Preheat the oven to 410°F.
- In the large bowl of your stand mixer, combine the cold cubed butter and both sugars. Mix on medium speed for about 4 minutes until creamy.
- Add the eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Add the dry mixture all at once to the butter, sugar, and egg mixture, mixing until just combined to avoid overmixing.
- Gently fold in the chocolate chips and sprinkles by hand until evenly distributed.
- Use a large cookie scoop (about 3 tablespoons of dough) to form mounds of dough on a silicone mat or parchment-lined baking sheet. Top with a few extra heart sprinkles.
- Bake for 8-10 minutes or until cookies are set and starting to turn golden brown.
- Remove from the oven and let them cool on the baking sheet for 5 minutes. Place an unwrapped chocolate heart in the middle of each cookie and allow them to cool for an additional 3-4 minutes.
- Transfer the cookies to a cooling rack to cool completely, letting the chocolate hearts firm up.
Notes
Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. You can prepare the dough in advance and store it in the fridge for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg