Description
These Valentine’s Day Cookies are soft, chewy, and bursting with semi-sweet chocolate chips, perfect for celebrating love with a homemade treat. With a classic cookie dough base enhanced by brown sugar for extra moisture and flavor, these cookies bake up golden on the edges with a soft center, making them irresistible for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined; set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy to create a smooth base for your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract to combine.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined to avoid overmixing and altering the cookie texture.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough to distribute them evenly without deflating the mixture.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes until the edges are golden brown but the centers remain soft and chewy.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, ensuring they set properly.
Notes
- For softer cookies, do not overbake; remove from the oven as soon as edges turn golden.
- You can substitute semi-sweet chocolate chips with white chocolate or nuts for variety.
- If desired, chill the dough for 30 minutes before baking to reduce spreading.
- Store cookies in an airtight container at room temperature for up to 5 days.
