Heath Bar Cookies

Big, chewy Heath Bar cookies are the best cross between a chocolate chip cookie and the toffee-based candy bar.

Prep Time 30

Cook Time 18

Chilling Time 1

Total Time 1 48

Servings cookies

Ingredients

2 cups minus 2 tablespoons cake flour 8.5 ounces
1 ⅔ cups bread flour 8.5 ounces
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
1 ¼ cups unsalted butter softened to room temperature
1 ¼ cups light brown sugar 10 ounces
1 cup plus 2 tablespoons granulated sugar 8 ounces
2 large eggs
2 teaspoons pure vanilla extract
1 bag Heath Bits ‘o Brickle Toffee Bits 8 ounces
1 bag dark or semi-sweet chocolate chips 10 ounces
flaky sea salt optional

US Customary - Metric

Instructions

Whisk flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Add in Heath Toffee Bits and chocolate chips and mix until thoroughly dispersed into the dough.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto prepared baking sheet. If desired, sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer baking sheet to a wire rack for 10 minutes, then place cookies directly onto another wire rack to cool completely. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Notes

You can use the Heath Milk Chocolate Toffee Bits in this recipe for extra chocolate in these cookies if you’d like. You can also chop up 8 ounces of Heath Bars to use instead.

You may need to let the dough sit at room temperature for 30-45 minutes after chilling for it to become scoopable.

For smaller cookies, use a heaping tablespoon of dough and bake for 12 minutes.

Slightly adapted from The New York Times Chocolate Chip Cookies