Buttery Chocolate Chip Cookies

These are the most buttery tender cookies you will ever have. They are a cross between a shortbread and a traditional chocolate chip cookie and the perfect valentines day treat!


Ok so valentines day is just around the corner, I don’t know about you but it’s one of my favourite times of the year to make cookies. Nothing beats pretty heart-shaped cookies, looking at them just makes me smile.

Now, besides these cookies looking so cute they also taste sooo good. With the addition of condensed milk, these cookies are more like a shortbread cookie than a traditional chocolate chip.

I also really love that I was able to roll these cookies out and use a cookie cutter rather than do a traditional drop style. Now, if you're in a hurry certainly go with the traditional drop, just make sure you press then down a little bit as they don’t spread very much as they bake. I iced a few of my cookies as well just to add an extra special treat, but it’s certainly not necessary.

So go ahead and get started on your valentines day treats!


prep time 20 minutes

cook time 10 minutes x 3 batches

total time 50 minutes

servings approx. 36 cookies


3/4 cup butter

2 tbsp sugar

1/2 cup condensed milk

1 1/2 cup flour (plus more for dusting)

1 tsp baking powder

1/4 tsp salt

1/2 cup chocolate chips


Preheat oven to 350. In a large bowl beat together butter sugar and condensed milk. Sift in flour, baking powder and salt, stir until well combined then add in chocolate chips and stir until evenly distributed. (if your cookie dough is very sticky add additional flour 1 tbsp at a time until it is able to be handled without sticking to your hands.

On a heavily floured surface place your dough, flour the top, then roll out until it the same thickness as your chocolate chips. Using a floured cookie cutter cut into hearts then place a parchment lined baking sheet. Bake for 10 minutes or until cookies are lightly browned on the edges. Transfer to a wire cooling rack and allow to cool completely.