Wednesday, July 16, 2014

HEATH BAR COOKIES

This recipe originated as a Gold Medal Flour recipe. Various bakers have made their own personal adjustments over the years.

  • 1 1/2 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 3 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 2 cups heath toffee bits

  • Heat oven to 350°F. Line baking sheets with parchment paper.
  • In large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add in vanilla and eggs and mix until fully incorporated. In a medium bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients into the butter mixture and mix until just combined. Fold in chocolate chips and toffee bits.
  • Measure dough using a medium cookie scoop (about 1.5 tablespoons) and place onto prepared cookie sheets about 2 inches apart.
  • Bake in preheated oven for 11 to 13 minutes or until light brown (centers will be soft). Allow cookies to cool for a few minutes then remove to a wire rack to cool completely.

  • Note: These cookies make great cookie ice cream sandwiches
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