THE BEST Chocolate Chip Cookie Recipe with Heath Bits!

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THE BEST Chocolate Chip Cookies with Heath Bit!

Recipe by Shaylee YoungCourse: DessertDifficulty: Easy

Indulge in the ultimate treat with our best chocolate chip cookie recipe with caramelly heath bits and ooey gooey chocolate chips. Delicious!

Ingredients

• 1 Cup Softened Butter ( Yes 2 sticks of butter!!)

• 1 Cup Brown Sugar

• 1/2 Cup Granulated Sugar ( or a bit more ;) )

• 2 Eggs

• 3 Cups All Purpose White Flour

• 1 1/2 teaspoons Salt

• 1 teaspoon Baking Soda

• 1 1/2 teaspoons Vanilla

• 1 Package or 2 Cups of Chocolate Chips (Ghiradellis Milk are my favorite)

• 1 bag of Toffee Heath Bits

Directions

• Preheat the oven to 375°
• Mix all dough by hand! Add softened butter (don’t throw away the butter wrapper) and both brown, granulated sugar plus a sprinkle more and eggs.
• (if your butter is frozen or cold, put it in a bowl without the wrapper and microwave for 15-20 seconds or just until it’s soft )
• Now the fun begins, dig in with your hands and mix until FULLY combined and soppy with no clumps of sugar.
• Add vanilla, salt, baking soda and mix, then add 1 Cup of flour at a time, until cookie dough consistency.
• Add the toffee/heath bits and chocolate chips and mix. (Ghirardelli’s are my personal favorite, especially the milk chocolate ones, but my mom loves to have BOTH dark and milk chocolate chips, I just have to make two batches I guess, sad day right?)
• Grease a cookie sheet (here is where you use the butter wrapper to grease the pan) or I use a silicone mat.
• Roll one Tablespoonish of dough into a ball and do a grid of 4×5. Bake for 8-10 minutes.
• Next, here is the secret to these amazing cookies, so listen!
• Take the cookies out of the oven and LEAVE them on the pan for 3 minutes, (*DO NOT leave the cookie sheet on the stovetop.)
• Take them off the pan and let them cool on a cooling rack, you can leave them on the pan until they are cooled, but putting them on the rack makes for a better texture OR if you just can’t wait to eat them, without letting them cool, well…. I won’t stop you!!!😉
• I like to make a few cookies at a time, because it’s just my husband and me and we really shouldn’t eat 3 dozen cookies at one time.
• So a trick I do is, bake as many cookies as we want, like 2-6 cookies.
• Then… I make dough balls out of the rest of the cookie dough and put them in a Ziploc baggie and freeze them. Then when the time comes and you want a cookie, they’re all ready to go!
• Frozen Cookie Dough Balls Baking Directions:
• Take out as many dough balls as you want.
• Put frozen dough balls on a greased cookie sheet (or with a silicone mat)
• Bake at 375° for 10-12 minutes.
• When 8 minutes have passed, lightly pat down the dough balls to make more of an oval shape than a circle/ball like this ⬇
• Continue to bake for 2-4 minutes or slightly golden on top.
• Take out and leave on the cookie sheet for 3 minutes. Then put on a cooling rack and enjoy!

Notes

• TIP: DO NOT, I repeat DO NOT! Leave the pan on top of the stovetop/oven for those 3 minutes!!!!! Put them on the table or counter. You may think 3 minutes isn’t a very long time, but oh it is in this instance! I won’t say I learned that one the hard way. But the bright side is that you don’t have to make that same mistake, I made it for you AND I got cookies that were great dunked in milk. You’re welcome!

“Full bellies make for more joyful journeys, this is just one Country Girl’s opinion! ENJOY!”

• What’s your favorite type of chocolate chips?
• What kind of cookies are your favorite?

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