Cooookies! & Heath Bar Bits! Together! Finally!

So, every now and then I get a craving/longing for a really good chocolate chip cookie.  I like ’em a little crispy around the edges and chewy in the middle, ughh soo good.  Anyway, I made it my mission to make some this week, and spolier alert: mission completed, kind of.  As I was staring at the bags and bags of chocolate chips in the store, I made eye contact with a bag of Heath bar bits.  It was definitely looking at me, okay.  So, with the support and approval of Jake (a boyfriend), I grabbed the bag and am very happy with my decision to make Heath bar/some chocolate chip cookies.  And I apologize for the lack of photos, as in enjoy the one photo I took of these cookies.  I was so excited about them I just forgot to snap some pics.  The dough and I had some good times and I wish I could share these sweet memories with you, I’m so sorry. So very sorry.

Jake showing his respect for the cookies by posing.


***This makes A LOT of cookies, like I made around 60 using a tablespoon to scoop and measure the dough, so feel free to cut the recipe in half or just make bigger cookies.***

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 sticks unsalted butter, @ room temp.
  • 1 3/4 cups packed dark (or light) brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 bag Heath Bar bits (I found it in the baking aisle)
  • 1 cup chocolate chips (or not)

In a medium sized bowl whisk the flour, salt, baking soda and powder together.

In the bowl of an electric mixer using a paddle attachment (or use a large bowl and a hand mixer), cream butter and sugars on medium speed until light and fluffy (about 3 minutes), scraping the bowl down occasionally.

Add eggs one at a time to butter mixture til incorporated, then add vanilla.  Pour flour mixture in to butter mixture and stir til all the flour is incorporated. Stir in heath bits and chocolate chips. Cover dough with plastic wrap and refrigerate for 1 hour or overnight.  Cooling the dough reduces the amount of spreading while baking, resulting in a nice, maybe normal thickness cookie. If you like thinner cookies then no need or only refrigerate for a half hour or so.

Pre-heat oven to 375 degrees. Drop tablespoon sized portions of dough on a parchment lined baking sheet. Bake for about 12 minutes til cookies are golden brown. Enjoy!


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