Description
These Valentine’s Day Cookies are a delightful treat featuring soft, buttery dough packed with semi-sweet chocolate chips. Perfectly baked to golden edges with tender centers, these cookies make an ideal gift or sweet snack to celebrate the season of love.
Ingredients
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 to evenly distribute the leavening agent and salt throughout the flour mixture.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated and brown sugars until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate air and moisture, followed by the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and developing gluten.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips evenly throughout the dough to ensure chocolate in every bite.
- Portion Cookies: Drop tablespoons of cookie dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes until the edges turn golden brown while the centers stay soft and chewy.
- Cool: Remove from oven and allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely and set.
Notes
- For softer cookies, slightly underbake by removing them at around 10 minutes.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips based on preference.
- Ensure butter is softened, not melted, for optimal creaming and cookie texture.
- Store cooled cookies in an airtight container for up to 5 days to keep them fresh.
- For extra festive flair, add red or pink sprinkles before baking.
