THE BEST Chocolate Chip Cookie Recipe with Heath Bits!

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information. Thank you for your support!

Jump to Recipe Print Recipe

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?

Related