Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

SHOP THE MAGAZINE
SHOP THE MAGAZINE
SHOP THE MAGAZINE (2)
  • Duration
  • Cook Time
  • Prep Time
  • 24Servings

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose FLour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Preparation

In the bowl of an electric mixer, beat butter and shortening with sugars until smooth. Add eggs, one at a time, and beat until light and fluffy, about 5 minutes; add vanilla. In separate bowl, combine flour, baking soda and salt; add to butter mixture until blended. Stir in chocolate chips. Refrigerate mixture for 30 minutes.

Preheat oven to 350°F. Spread dough onto parchment-lined cookie sheet, to 1/2-inch thickness. Bake for 8 minutes or until golden. Remove from oven and immediately cut into hearts with heart-shaped cookie cutter. Cool.