Lu-Ann Simon December 30, 2025

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Valentine Chocolate Chip Cookies with Chocolate Hearts

Name: Valentine Chocolate Chip Cookies with Chocolate Hearts
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 1/4 cups (280 g) all-purpose flour, spooned and leveled; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 cup (227 g) unsalted butter, softened to room temperature; 3/4 cup (150 g) granulated sugar; 3/4 cup (165 g) packed light brown sugar; 2 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 2 cups (340 g) semisweet chocolate chips or chopped chocolate; 1/2 cup chopped toasted walnuts or pecans, optional; 2 tablespoons coarse pink sanding sugar or red sprinkles, optional for decorating; Flaky sea salt for finishing

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A warm oven hum, the buttery smell of baking, and the small thrill of finding a gooey chocolate pocket in the center of a cookie, that is the way I imagine a perfect Valentine afternoon. These Valentine’s Day chocolate chip cookies are an invitation to slow down, share something homemade, and let simple, comforting flavors do the talking. They are easy enough for a weekday treat, and charming enough for a festive dessert spread.

What Makes This Special

Valentine Chocolate Chip Cookies with Chocolate Hearts works because it balances nostalgia and elegance. The cookies are soft in the middle, a little crisp at the edges, and studded with melting chocolate, with a hint of vanilla and a light sprinkle of flaky sea salt to lift the sweetness. They feel both cozy and celebratory, perfect for a wide-brimmed mug of cocoa or a small box passed to someone you love.

Why you will want these on your Valentine menu

They are forgiving for bakers of all levels, with flexible chilling and baking times.
They photograph beautifully with pink sprinkles or chocolate hearts, ideal for sharing on social.
They pair easily with other desserts and beverages, making them versatile for a dessert board.

These cookies bring that homemade heart to any Valentine moment, whether you bake them together or surprise someone with a warm batch.

Ingredients and Key Notes

A quick note on roles and swaps, Valentine Chocolate Chip Cookies with Chocolate Hearts relies on classic pantry ingredients. Butter gives richness and flavor, sugars provide structure and chew, and the flour and egg create the tender crumb. If you want a nuttier twist, try browning the butter before creaming it, see brown butter chocolate chip cookies for ideas and inspiration.

Ingredients

2 1/4 cups (280 g) all purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (227 g) unsalted butter, softened to room temperature
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups (340 g) semisweet chocolate chips or chopped chocolate
1/2 cup chopped toasted walnuts or pecans, optional
2 tablespoons coarse pink sanding sugar or red sprinkles, optional for decorating
Flaky sea salt for finishing

Notes

For a slightly richer flavor, brown the butter before using, then cool it to room temperature.
If you prefer a softer cookie, underbake by 1 minute and let carryover heat finish them on the sheet.
Use high quality chocolate for the best melt and flavor.

Step by Step

Preheat the oven to 350 F and line two baking sheets with parchment paper, the kitchen smelling faintly of warm sugar as the oven comes up to temperature.
In a medium bowl whisk the flour, baking soda, and salt until evenly mixed, dry and powdery to the touch.
In a large bowl cream the softened butter with the granulated and brown sugars until light and slightly fluffy, you should see the mixture become a little paler.
Beat in the eggs, one at a time, then stir in the vanilla, the batter smelling of warm vanilla and sugar.
Fold the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips and nuts if using, the dough shaggy and studded with chocolate.
Scoop tablespoon-sized portions onto the prepared sheets, spacing cookies about 2 inches apart so they can spread and get golden at the edges.
If you like a slightly thicker cookie, chill the scooped dough for 30 minutes, the chill helping the cookies keep a soft center.
Bake for 9 to 12 minutes, rotating the sheets halfway, until the edges are golden and the centers still look a little soft, the kitchen filling with a warm, chocolatey aroma.
Remove the cookies and immediately sprinkle lightly with flaky sea salt and sanding sugar or sprinkles while they are warm, then let cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling, the centers setting to a tender chew.

Prep ~ 20 minutes, Cook ~ 10 minutes, Total ~ 30 minutes, Servings ~ 24 cookies, Kcal ~ 180 per cookie

Make-Ahead and Prep Tips

Prepare in Advance

You can easily plan ahead, Valentine Chocolate Chip Cookies with Chocolate Hearts is very forgiving. The dough can be made and chilled up to 48 hours in advance, this rest develops flavor and keeps the cookies thick and tender. Scoop dough into balls and freeze them on a tray until solid, then transfer to a freezer bag for up to 3 months, you can bake straight from frozen, adding 2 to 3 minutes to the baking time. For quick finishing, freeze baked cookies between sheets of parchment in an airtight container so you can thaw just what you need.

If you want freshly baked warmth on demand, shape dough into balls and store in the refrigerator for up to three days, or freeze portioned dough for single-batch baking any night you want a quick, homemade treat.

How to Store Leftovers

Storing and Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days, layering with parchment paper if you stack them to protect the decorative sprinkles. For longer keeping, freeze cookies in a single layer until firm, then transfer to a freezer-safe container for up to 3 months, thawing at room temperature for 30 minutes before serving. If cookies lose some chew, gently reheat in a 300 F oven for 4 to 6 minutes, or microwave a single cookie for 8 to 12 seconds to restore that just-baked softness.

A freshness cue is the aroma, when the cookies smell faint and dry rather than rich and chocolatey, they have started to stale. For best flavor and texture, enjoy within a few days or refresh gently in the oven.

Perfect Pairings

Serving Ideas

A small glass of cold milk, classic and comforting.
Vanilla bean ice cream, sandwiched between two cookies for an indulgent treat.
Fresh strawberries and raspberries, bright and tart against the sweet chocolate.
A platter of simple Valentine desserts including shortbread hearts and meringue kisses, for a pretty spread.
For menu inspiration beyond sweets, check holiday sides and accoutrements at holiday sides inspiration, it helps when planning a full day of treats.

These cookies are flexible, they can be the star of a small dessert board or a comforting solo snack with coffee.

Make It Your Own

Variations and Swaps

Brown Butter Chocolate Chip Cookies, for a nutty, caramel depth swap melted and browned butter for softened butter, then cool before mixing.
White Chocolate and Raspberry, replace semisweet chips with white chocolate and fold in freeze dried raspberry powder or gently crushed freeze dried raspberry pieces.
Double Chocolate, use 1/2 cup cocoa powder and swap half the flour for a deeper chocolate flavor, plus extra chocolate chunks.
Nut Free, omit any nuts and toast sunflower seeds for crunch, suitable for gatherings with allergy concerns.
Larger, Softer Cookies, chill dough and form large 3 inch rounds, bake slightly longer for bakery-style cookies with soft centers.
Gluten Free, substitute a 1 to 1 gluten free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it, watch the dough for texture adjustments.
Vegan, use vegan butter, flax eggs, and dairy-free chocolate chips, chill slightly to firm the dough before baking.
Filled Cookies, press a small caramel square or a raspberry jam dollop into the center of the dough ball for a gooey surprise.

Every variation keeps the beating heart of the original Valentine Chocolate Chip Cookies with Chocolate Hearts while letting you personalize textures and flavors.

Pro Tips for Best Results

Tips for Success

Measure flour by spooning it into the cup and leveling, too much flour yields dry cookies.
Keep butter at room temperature, not too soft, for proper creaming and structure.
Space cookies 2 inches apart so they spread evenly and develop golden edges.
Chill dough when you want thicker cookies, cold dough spreads less and bakes more evenly.
Pull cookies when centers still look slightly underdone, carryover heat firms them to a tender chew.
Use a digital scale for consistent results, especially when baking multiple batches.

These small adjustments make a big difference in texture and consistency, helping produce reliably lovely cookies every time.

Your Questions, Answered

Frequently Asked Questions

What if my dough seems too wet or sticky?

A slightly sticky dough is normal, especially with high humidity. If it is spreading too much when baked, chill it for 20 to 30 minutes and try again, or add a tablespoon or two of flour to firm it gently.

Can I make these cookies without brown sugar?

Brown sugar adds moisture and a mild caramel flavor, but you can use an equal amount of granulated sugar plus 1 tablespoon of molasses per cup to mimic brown sugar, the texture will be close but slightly less chewy.

How do I keep the centers soft while getting crisp edges?

Bake on a moderately hot oven, around 350 F, and remove cookies when the edges are set and the centers still look a touch underbaked. Let them rest on the hot sheet for 5 minutes, the residual heat finishes the centers without overbaking the edges.

Can I freeze the dough and bake later from frozen?

Yes, freeze scooped dough balls on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 2 to 3 minutes to the total bake time, the cookies spread more slowly and keep a tender center.

Why do my cookies sometimes flatten completely?

Flattening can result from over creaming the butter and sugar, using melted butter, or not chilling when needed. Check your butter temperature and try chilling the dough slightly if they spread too much.

How should I store cookies if I want them soft tomorrow?

Store cooled cookies in an airtight container with a slice of bread or a few apple slices, these add moisture so the cookies stay soft. Change the bread or apple every day to avoid spoilage.

Final Thoughts

Making Valentine Chocolate Chip Cookies with Chocolate Hearts is a small, joyful ritual that yields big rewards, warm cookies, chocolate pockets, and the soft crunch of sugar and salt on top. They are simple enough to become a weekly staple and special enough to be the centerpiece of a Valentine celebration. I hope you bake a batch soon, share them freely, and enjoy the little flour-dusted moments that come with homemade treats.

Valentine Chocolate Chip Cookies with Chocolate Hearts

Author: anastasia-rice
Total Time: 32 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Valentine’s Day chocolate chip cookies are soft, slightly crisp, and filled with melting chocolate, making them the perfect sweet treat for any Valentine occasion.

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking soda, and salt until evenly mixed.
In a large bowl, cream the softened butter with the granulated and brown sugars until light and slightly fluffy.
Beat in the eggs, one at a time, and then stir in the vanilla.
Fold the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips and nuts if using.
Scoop tablespoon-sized portions onto the prepared sheets, spacing cookies about 2 inches apart.
For thicker cookies, chill the scooped dough for 30 minutes.
Bake for 9 to 12 minutes, rotating the sheets halfway, until the edges are golden and centers still look a little soft.
Sprinkle with flaky sea salt and sanding sugar or sprinkles while warm, then let cool on the sheet for 5 minutes before transferring to a wire rack.