While these delicate cookies taste good anytime, they make a really sweet Valentine’s Day treat when cut into heart shapes. They are absolute perfection with a cup of coffee or tea! Select a cookie cutter with a simple shape like a circle, square, or heart in the range of one to two inches for this cooking time.
Makes 25 – 36 cookies
- 16 tablespoons (227 grams) unsalted butter, softened
- 1 cup (96 grams) confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups (293 grams) all-purpose flour
- ¼ teaspoon salt
- 6 ounces (170 grams) mini chocolate chips
- Red candy melts, for decorating (optional)
Make the Cookies:
- In a bowl fitted for a stand mixer with the paddle attachment, cream the butter and confectioners’ sugar until light and fluffy, about 3 to 5 minutes. Add the vanilla to combine.
- Add the flour and salt to the mixture and mix on medium-low until just combined. Add in the chocolate chips on low. Shape the dough into a disc and cover with plastic wrap. Refrigerate for at least an hour until firm.
- Preheat the oven to 350°F. Line half sheet pans with parchment paper and set aside.
- Lightly dust a workspace and roll out the cookies to about ¼-inch thick. Cut out cookies and place on the prepared sheets. Bake for about 10 to 12 minutes or until just lightly browned on the edges. Immediately move to a rack to cool completely
- Once cool, drizzle with melted candy melts, if desired. Cookies can be stored at room temperature for up to 5 days.