Heath Bar Chocolate Chip Cookies
Large, thick, sturdy and packed with chocolate chips and dark brown sugar.
Servings 12 Cookies
Cost 5
Ingredients
- 1 stick unsalted butter, softened (114 grams)
- 1 cup dark brown sugar (210 grams)
- 2 teaspoons rum
- ½ teaspoon vanilla extract
- 1 large egg, room temperature (50 grams)
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 2 cups all-purpose flour, weigh or spoon into cup and level (260 grams)
- 2 cups semisweet chocolate chips
- 2 oz Heath Bar
Instructions
- Cream the butter and brown sugar with an electric mixer for a full 4 minutes. Add egg, rum and vanilla and beat on medium for 1 minute until combined. Scrape sides. Beat in the salt and baking soda. Scrape sides again.
- With mixer on low or by hand, gradually add flour. Stir until almost fully mixed; mix in the chips. At this point, you can stir in the Heath chunks or you can press them into the cookie later so you can control how many Heath chunks per cookie.
- Divide dough into 3 equal parts, then divide each of those parts into 4 to make 12 big mounds of dough. Shape into balls and chill for about an hour or until you intend to bake the cookies.
- When ready to bake, preheat oven to 300 degrees F.
- Arrange the cookies 6 to parchment or foil-lined cookie sheet and press them down slightly to make thick discs. Press a few chunks of Heath bar into each cookie (if you haven't mixed it in).
- Bake one sheet on the top rack and the other on the center rack, swapping racks halfway through the cook-time and rotating the cookies sheets. Bake time should be 25 to 28 minutes. If the dough is cold, you might want to bake them for up to 32 minutes.
