Dessert

Valentine’s Chocolate Chip Cookies

ByChef Maggie February 8, 2026

Confession Time: Why I Always Make These Cookies

This is going to sound cheesy, but even though I make a mean lasagna, I think these Valentine’s Chocolate Chip Cookies are what my partner truly looks forward to each February (well, and the bad Netflix picks, but mostly the cookies). One year, I tried to get fancy with heart-shaped macarons and just ended up with heartbreak and a flour-dusted cat. Never again! I just stick with these because they always make folks smile, plus they smell like a bakery exploded in the best possible way. Sometimes my niece helps, which basically means she drops chocolate chips everywhere and I end up picking cookie dough out of her hair… good times.

Why You’ll Love This Cookie Situation

I whip these up when I want dessert but lack the time for anything fussy. My family gobbles them up before they’re even cool (I have literally burned my tongue more than once because I cannot wait). Sometimes, though, the dough gets a little too sticky and I get irritated. But then the cookies come out gloriously gooey and all that hassle feels worth it. I mean, who has ever been mad at a warm chocolate chip cookie? Not me. Actually, my cousin once grumbled I put in too many chips but—honestly—she was just jealous she didn’t get the corner piece.

Here’s What You’ll Need (and Swaps You’ve Got Options On)

2 1/4 cups all-purpose flour (Sometimes I run short and top off with cake flour—makes ‘em more pillowy. Go figure.)
1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, softened (Gran swore by KerryGold, but honestly, supermarket stuff works, too.)
3/4 cup granulated sugar
3/4 cup packed brown sugar (Once subbed in all white sugar—was not my proudest moment. Do the brown, it’s better!)
2 teaspoons vanilla extract
2 large eggs
2 cups chocolate chips (I mix dark and milk, or just smash up a chocolate bar if I’m desperate. Once used white chocolate chips—less said about that, the better.)
Sprinkles or M&Ms (optional)—Valentine colors if you’re feeling extra sweet
Pinch of love (cheesy but necessary, apparently)

How I Actually Make Valentine’s Chocolate Chip Cookies

Preheat your oven, or as my mum says, fire up the oven to 350°F (175°C). Line a couple of baking trays with parchment—or, honestly, just grease them if you’re out of paper. No biggie.
In a bigish bowl, whisk together the flour, salt, baking soda. Sometimes I use a fork if the whisk is in the dishwasher. You can, too.
Cream the butter and both sugars in another bowl. Use a hand mixer if feeling motivated, or just go old-school with a wooden spoon (bit of a workout). This is usually when I get a dough nugget stuck in my hair, don’t ask.
Add in those eggs one at a time. Plop! Plop! Stir in the vanilla, too. Your arm might get sore. Power through.
Dump in the dry mix from earlier and gently fold it together. Don’t overdo it or you’ll get tough cookies. At this stage, the dough sometimes looks a bit strange, like it can’t decide what it wants to be. That’s normal.
Fold in chocolate chips and any toppings. This is the bit I sneak a spoonful—quality control, obviously.
Drop big-ish mounds (about a heaping tablespoon or a large walnut size) onto your trays. Space them well; these blokes spread out.
Bake 10-12 minutes until just golden at the edges. In my oven, it’s more like 11, but every oven has a mind of its own. Don’t panic if the centres look underdone. They’ll finish setting as they cool!
Let ‘em cool for a couple of minutes—I never wait the full time, but it’s good advice.

A Few Notes From My Cookie Misadventures

Once I tried microwaving the dough to “save time” – dough became mortar. Don’t do that.
If your dough is too soft (maybe the butter melted, oops), just plop it in the fridge for half an hour. Works like a charm.
Using cheap chocolate chips is fine, but good ones do make a difference. But, let’s be real, any chocolate is better than zero chocolate, right?

Cookie Experiments: The Good & The Not-So-Great

Tried peanut butter chips once, and honestly, not my vibe. But maybe you’re into that.
Red food coloring for a “Valentine’s red” version… let’s just say the kids called them ‘alien cookies’ and leave it at that.
Love nuts? Walnuts are fab in these (unless your partner tries to pick them all out, in which case: more for you).

Stuff You Probably Already Have (and What To Do If Not)

Baking trays
Mixing bowls (more than one, probably—unless you’re into chaos)
Wooden spoon or hand mixer
Baking parchment (relief: foil works in a pinch, just grease it well)
Measuring cups/spoons (Or—don’t tell the kitchen police—I’ve eyeballed before and it worked out ok)

If you don’t have a mixer, your arms will regret it but the cookies won’t know. Just stir a bit longer (and maybe have a cup of tea first).

Cookie Storage (If That’s Even a Problem?)

Seal any leftovers in a box or Ziploc, room temp. They’re honestly best the first day—crispy edges, gooey middle—but they hang in there for about 3 days, or so I’m told… they haven’t ever survived that long in my house!

How I Like to Serve ‘Em

Big glass of milk. That’s it. Or, light dusting of icing sugar if I’m feeling fancy (my gran did this with everything, so it’s a family quirk). On Valentine’s Day, I sometimes sneak them onto my partner’s pillow – bonus points for surprise snacks.

Things I Wished I’d Known (A.K.A. “Pro Tips”)

Don’t rush the baking time! I once thought I could speed things up by cranking the temp. Cookies came out resembling hockey pucks, not even the dog would sniff them.
Shape them taller before baking if you like a thicker cookie—I didn’t realize this until embarrassingly late in life.
Actually, letting the dough nap in the fridge overnight does make them taste fancier. But waiting is so hard.

FAQ: Straight From My Texts & Kitchen Counter

Can I halve the recipe? — Yep! Did that once when I was out of eggs, just used one egg and it was grand.
Can I freeze the dough? — Absolutely (I usually forget it’s in there though, so label it!). Just thaw slightly before baking and go for it.
Why are my cookies flat? — Probably the butter was too soft (or melted), or maybe you flattened them too much. I prefer a chunky cookie, personally.
Do I have to use parchment? — Nah, just grease the tray properly. Watch out for sticking if you get distracted and leave the cookies on too long (it happens to the best of us…)
Can I use margarine instead of butter? — You can, I have in a pinch, but flavor isn’t quite the same. Not a deal breaker if you ask me.

One last thing before I forget—if you end up making these with a toddler around, just accept that your kitchen will never be the same. But hey, that’s part of the fun, right?

Chef Maggie