Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy (3-5 minutes with an electric mixer).
- Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
- If desired, add a few drops of red food coloring gel and mix until the desired shade of pink or red is achieved.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently stir in the chocolate chips until they are evenly distributed throughout the dough.
- Cover the dough and refrigerate it for at least 30 minutes, or preferably 1-2 hours.
- Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone baking mats.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared cookie sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are still slightly warm, sprinkle them with Valentine's Day sprinkles, if desired.
Notes
For best results, use room temperature ingredients. Don't overmix the dough. Chilling the dough is essential for preventing the cookies from spreading too thin. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Experiment with different chocolate chips, extracts, or add chopped nuts for variations. For gluten-free cookies, use a gluten-free all-purpose flour blend. For vegan cookies, substitute the butter with vegan butter, the cream cheese with vegan cream cheese, and the eggs with flax eggs.