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CHOCOLATE HEATH BAR COOKIES

Having a pile of soft chewy cookies around the house is a dangerous thing. On one hand, I love it because I can feed my sweet tooth whenever it has a craving. On the other hand, it’s so tempting to eat 10 in one sitting! They are so perfectly crisp on the edges but gooey and soft on the inside. It’s the perfect kind of cookie in my opinion. Of course, they are best when fresh out of the oven…but they are equally as good left over and heated up in the microwave. The chocolate re-melts and the gooey texture returns. I love to pour myself a tall class of chilly milk and split a couple cookies with my 3 year old son at night. It’s the perfect dessert.

Cookies are a treat around here, so we all take advantage of it and enjoy them while they last. This recipe makes quite a lot of cookies (30-40 depending on the size you make them). I sent a bunch with my husband to work and kept the rest at home for us! I think baking for people is such a nice gesture. These cookies would be perfect to make for your friends during the holidays. I don’t know anyone that would turn down a plate of cookies…do you?! Didn’t think so. So share the wealth when making these cookies. Bake them for friends, family, or even strangers.

Everyone likes their cookies a certain way. I happen to love mine a little “underdone”… meaning the center must be soft! If you like yours a little more on the crispy end, cook these for another 2 minutes. They’ll be great either way. If you’re not a big fan of toffee bits, you can definitely omit them and add in more chocolate chips in its place. The overall base for the cookie is so great…I love to build on top of it and add in whatever flavors I’m craving. Dark chocolate, milk chocolate, semi-sweet, toffee, peanut butter chips…it’ll all work!


CHOCOLATE HEATH BAR COOKIES


Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Makes: 30-40 cookies


INGREDIENTS:

2 1/2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup dark brown sugar, packed

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

2 1/2 sticks salted butter, room temperature

2 large eggs

2 tsp vanilla extract

1 cup milk chocolate toffee bites (Heath Bar brand)

1 cup semi-sweet chocolate chunks


DIRECTIONS:

Preheat the oven to 375 degrees.

Sift flour, baking powder, baking soda and salt into a large bowl. Set aside.

Add in dark brown sugar, light brown sugar, granulated sugar, butter and vanilla extract in a stand mixer with the paddle attachment and beat until smooth (About 4-5 minutes).

Add in eggs one at a time and continue to mix. Turn the mixer down to low speed and add in the flour mixture 1/2 cup at a time. Mix until smooth (about 4-5 minutes).

Turn off mixer and add in chocolate chips and toffee bites. Stir to combine.

Place a sheet of parchment paper on a baking sheet. Use a small amount of cooking spray on the baking sheet underneath the parchment paper (this will make the parchment lay still and flat while you spoon on the cookie dough).

Use a scooper to place about a tbsp of dough in a ball on the cookie sheet. Continue till all the dough is evenly placed in rows (about 2 inches apart).

Place cookies in the oven for about 10 minutes. When the cookies are done, they should be crispy on the edges and soft in the centers. Let them cool on a wire rack.

Best served warm.


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