Introduction
These Chocolate Chip cookies stand out from the crowd with their perfectly chewy centers and crisp edges. The classic flavor gets an extra layer of decadence from the toffee crunch of Heath Bar pieces. You’ll find this recipe delivers a consistently perfect batch every single time.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 large cookies
Ingredients
- 1 cup unsalted butter (softened (2 sticks))
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 2 large eggs (room temperature)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup Heath Bar pieces
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, use an electric mixer to cream together the softened unsalted butter, packed brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the pure vanilla powder (use half this amount if you prefer less rich vanilla flavor).
- In a separate bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda.
- Using a spatula, fold in the semisweet chocolate chips and Heath Bar pieces until evenly distributed throughout the dough.
- Scoop large portions of dough (about 3 tablespoons each) onto the prepared baking sheets, leaving at least 2 inches between cookies for spreading.
- Bake for 10-12 minutes, rotating sheets halfway through, or until the edges are golden brown and the centers are just set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Crispy Cookies: Bake the cookies for 2-3 minutes longer than recommended for a crispier texture throughout.
- Gooey Cookies: Underbake by a minute or two, then freeze the baked cookies for 10 minutes to set the edges while keeping the centers soft.
- Cookie Bars: Press the dough evenly into a greased 9×13-inch pan and bake for 25-30 minutes for easy cookie bars.
- Mini Cookies: Use a tablespoon-sized scoop to make smaller cookies, reducing the bake time by 2-4 minutes.
Tips for Success
- Ensure your butter is truly softened, not melted, for the right cookie texture.
- Use a kitchen scale to measure your flour for the most accurate results (1 cup of all-purpose flour weighs 125g).
- Letting the dough rest, covered, in the refrigerator for 30 minutes can prevent excessive spreading.
- For uniform cookies, use a #20 cookie scoop (about 3 tablespoons).
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. To reheat, place a cookie on a microwave-safe plate and warm for 10-15 seconds to restore the just-baked softness.
FAQ
Can I use salted butter?
Yes, but omit the 1 teaspoon of kosher salt from the recipe to avoid overly salty cookies.
My cookies spread too much. What went wrong?
This usually means your butter was too warm or melted. Ensure it is softened but still cool to the touch, and make sure your baking sheets are cool before adding new dough.
Can I make the dough ahead of time?
Absolutely. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time.
Why are my cookies cakey or puffy?
This can happen if you over-measured the flour or overmixed the dough after adding the dry ingredients. Mix just until no dry streaks remain.
Can I omit the Heath Bar pieces?
You can, but you may want to slightly increase the amount of chocolate chips to compensate. The recipe will still work fine.
What’s the best way to “pack” brown sugar?
Simply spoon the brown sugar into your measuring cup and press it down firmly with the back of the spoon. It should hold its shape when inverted.