The Approximate Nutrition information based on 24 chocolate chip cookies. Your cookie cutter size and shape will vary the amount.

Recipe Notes: 

• • Heart-Shaped Cookies Success: You can cut the shape of the cookie after they're baked as the recipe notes or you can roll out the dough and cut into hearts prior to baking. If following this method, refrigerate the cut out cookies at least 30 minutes prior to baking. You can also make one giant heart cookie with this dough for a cookie pie-style cookie that you can decorate with icing.

• • Use High-Quality Ingredients: Opt for good quality butter, chocolate chips, and vanilla extract. The quality of your ingredients directly impacts the flavor and texture of the cookies.

• • Chocolate Variety: You can use whatever chocolate you prefer. While we love them with milk chocolate chips, mixing dark chocolate and white chocolate with them can add depth to the flavor profile.

• • Decoration Options: You can add sprinkles to the top of the dough prior to baking if desired. Once the baked cookies have cooled, you can also drizzle melted chocolate on top or spread on a homemade cream cheese or buttercream frosting.

• • Properly Measure Ingredients: Use accurate measuring cups and spoons as precise measurements ensure the right balance in the cookie dough.

• • Room Temperature Ingredients: Allow butter and eggs to come to room temperature before using for better blending a creating a smoother cookie dough.

• • Cream Butter and Sugar Thoroughly: Creaming the butter, shortening, and sugars until light and fluffy incorporates air into the dough and is crucial for the cookies structure. This process should take about 2-3 minutes.

• • Add Eggs One at a Time: Add eggs one at a time and beat well after each addition. This ensures even incorporation and helps create a cohesive dough.

• • Scrape Down the Bowl: Scrape down the sides and bottom of the mixing bowl regularly to ensure all ingredients are evenly mixed.

• • Chill the Dough: If making standard chocolate chip cookies, chill the cookie dough (scooped or unscooped) for at least 30 minutes (or overnight) before baking. This sheet pan version doesn't require prior refrigeration.

• • Check for Doneness: Cookie dough continues to cook slightly after removing from the oven. Take the pan out when the edges are set but the center still looks slightly undercooked. Cut the shapes while the dough is hot, then cool 10 minutes before removing the cut-out cookies.