Soft & Chewy Chocolate Chip Heath Bar Cookies
These chewy cookies are the perfect blend of the classic chocolate chip cookie and the delightful toffee crunch of Heath Bars.
Servings: 18
Calories: 383kcal
Ingredients
- 1 cup unsalted butter cold and cubed
- ¾ cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ tablespoons vanilla extract
- 1 cup cake flour
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 ½ cups chopped Heath bars approximately 6 Heath bars or 36 mini Heath bars
Instructions
- Preheat the oven to 400ºF (if you have convection, turn it on). Line two baking sheets with parchment paper or silicone baking mats
- In the bowl of a stand mixer with paddle attachment affixed, add cubed butter, brown sugar and granulated sugar1 cup unsalted butter, ¾ cup dark brown sugar, ½ cup granulated sugar
- Turn the mixer on low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy. Once the butter sugar mixture starts to stick to the sides of the mixing bowl, it’s done
- Turn the mixer to low and add egg and egg yolk then vanilla. Mix on medium for about 30-60 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.1 large egg, 1 large egg yolk, 1 ½ tablespoons vanilla extract
- With the mixer off, add in both flours, salt, baking powder and baking soda. Turn the mixer on low and stir until just combined. Do not over mix or you will have tough cookies rather than chewy cookies1 cup cake flour, 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Add in chocolate chips and chopped heath bars, reserving the larger pieces of Heath bar for topping the cookies. Turn the mixer off and knead the dough a bit with your hands to ensure chocolate chips and Heath pieces are evenly incorporated.1 cup semisweet chocolate chips, 1 ½ cups chopped Heath bars
- Portion the dough into 2 ounce size balls, rolling between your palms to ensure a smooth ball. Place about 2 inches apart on the prepared baking sheets. Gently press a piece of chopped Heath bar into the top of each cookie
- Bake in the preheated oven for 4-5 minutes if using convection (7-8 minutes in conventional oven) then rotate baking trays and bake for another 4-5 minutes for convection (7-8 minutes for conventional).
- Allow to cool for a few minutes on trays then transfer to wire racks.
Notes
- If you only have mini Heath bars, 12 mini Heath bars = ½ cup chopped, so you will need approximately 36 mini Heath bars for this recipe. If you are using regular size Heath bars, 2 Heath bars = ½ cup chopped, so you will need about 6 regular size Heath bars for this recipe
- Store cooled cookies at room temperature in a covered container for up to one week
- To freeze, place cookies in a single layer on a baking sheet and freeze at least 1 hour. Transfer frozen cookies to a freezer safe bag and store in the freezer up to 3 months. Defrost at room temperature
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 292mg | Potassium: 97mg | Fiber: 2g | Sugar: 30g | Vitamin A: 349IU | Calcium: 37mg | Iron: 1mg
