Heart Shaped Chocolate Chip Cookies

LINE a medium (10x15x1-inch) cookie sheet with a sheet of Reynolds Kitchens^® Parchment Paper. Set aside.

SHAPE 16 rounded teaspoons of dough into 16 half-inch balls. PLACE eight pairs of two balls side-by-side on the lined cookie sheet, spacing the pairs at least two inches apart. *Flatten the balls and squeeze the bottoms together to form into a heart shape. Repeat with remaining pairs of dough balls. GENTLY PRESS the flat side of a butter knife or a small spatula against the sides of the cookies to define the heart shapes, if needed.

PRESS additional mini chocolate morsels on top of the dough, if desired.

PREHEAT oven to 350°F and REFRIGERATE the cookie sheet to chill the dough for 10 to 15 minutes while the oven is heating.

BAKE 11 to 12 minutes, until cookies reach desired doneness. PLACE cookie sheet on a wire rack for 5 minutes. If the cookies have puffed during baking, GENTLY PRESS the flat side of a butter knife or a small spatula against the side of the cookies to reshape them. SLIDE the parchment paper with cookies off the cookie sheet and onto the cooling rack; cool cookies completely.

STORE leftover cookies in an airtight container.

Reynolds Kitchens Tip: Place a small square of parchment paper to cover the cookie dough balls to make the tops smoother as you flatten the dough and form it into heart shapes.