Description
This chocolate chip cookie recipe is transformed into a delightful Valentine’s Day treat by adding valentine sprinkles and a chocolate heart, making them perfect for sharing or gifting.
Ingredients
Units
Scale
Ingredients
- 1 cup butter, {cold and cut into cubes}
- 1 cup brown sugar, {packed}
- 1/2 cup granulated sugar
- 2 eggs
- 3 cups all purpose flour
- 1 teapsoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teapoon salt
- 1 cup mini chocolate chips
- 1/3 cup valentine sprinkles
- 24 chocolate hearts, {unwrapped}
Instructions
- Preheat Oven. Preheat the oven to 410°.
- Cream Butter and Sugars. In the large bowl of your stand mixer, combine the cold cubed butter and both sugars. Fitted with the paddle attachment, mix ingredients on a medium speed for about 4 minutes or until creamy.
- Add Eggs. Add eggs, one at a time. Be sure to mix well after adding each one.
- Combine Dry Ingredients. In a separate bowl combine flour, cornstarch, baking soda and salt. Whisk ingredients together and then add to the butter, sugar and egg mixture all at once. Mix until just combined. You do not want to over mix {this will heat up your butter}. Add your chocolate chips and sprinkles, mix by hand until evenly distributed.
- Shape Cookies. Use a large cookie scoop {or about 3 tablespoons of dough} to scoop mounds of cookie dough onto a silicone mat {or parchment} lined baking sheet. Sprinkle the top of each cookie dough mound with a few additional heart sprinkles.
- Bake Cookies. Bake for 8-10 minutes or until the cookies are set and starting to turn golden brown.
- Cool and Add Chocolate Hearts. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Add an unwrapped chocolate heart to the middle of each cookie and allow the cookies to cool for an additional 3-4 minutes on the baking sheet. After that, move them to a cooling rack to cool completely and allow the chocolate hearts to set back up.
- Store Cookies. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
- Always cut the butter into cubes before using it. This step helps it to cream into the sugars much easier.
- Use a stand mixer! This dough is thick and super hard to mix. You may be able to do this by hand but a hand mixer will not be able to do the job.
- Add a few extra heart sprinkles to the top of each cookie. There are sprinkles inside the dough but that doesn’t mean they can be seen.
- Allow the cookies to cool on the baking sheet for 5 minutes before adding the heart shaped chocolate. If you add the chocolate to the middle of the cookie too soon it will melt and not hold its shape.
- Give the heart shaped candy time to set up on top of the cookie before stacking. Once you put the heart on top of the cookie the heat will slightly melt it. Give the chocolate time to set back up before stacking them on top of each other.
- To make into bars: Pat the dough into an even layer in a 9×13 baking dish. Bake for 25-30 minutes at 350 degrees until set and golden brown. Allow the cookie bars to cool for 15 minutes and then place a chocolate heart in the middle of each bar.
