I think it’s safe to say that my obsession for pumpkin may be closely matched with my obsession for Heath bars in baking.
And these babies came together like a gem last night!
I was asked to bring “some baked goods” for our trip down to the Army vs. Temple game today, so I decided that cookies would be the easiest to transport.
I haven’t been too happy with my usual chocolate chip cookie recipes lately, so I decided to go searching for something new. After browsing a bit through the internet, I came across a recipe that I had high hopes for…
…and it really did not disappoint! The cookies are so incredibly soft and chewy, but with the perfect crunch along the edge. Slightly undercooking them gives them that “doughy” appeal, which if you’re anything like me, you just can’t get enough of.
The addition of the Heath bars brings the flavor to a whole other level, thanks to the tiny toffee shavings that end up getting mixed throughout the entire batter. If I can give you two pieces of advice, it will be this:
- Make these cookies ASAP.
- Don’t keep the whole batch for yourself. You will eat them ALL.
Chewy Chocolate Chip Heath Bar Cookies
(adapted from allrecipes.com)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup Toffee Heath Bar bits
- 1-1/2 cups semisweet chocolate chips
1. Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips and Heath bar bits by hand using a wooden spoon. Drop cookie dough with a cookie scoop onto the prepared cookie sheets.
5. Bake larger cookies for 11 to 13 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. ENJOY!
I know I sure will be today!