Making Double Chocolate Chip Heath Bar Cookies - Double biscuits with chocolate chips are brought to a whole new level with the addition of Heath Toffee Bar shortbread and then covered with a dash of sea salt. Crunchy at the edges, but soft and chewy at the centre.
Have you already entered our gift of $ 100 gift cards to Amazon.com? Click here to enter This week has been filled with a variety of desserts and treats, everything from Peanut Butter S'mores Bites, Cinnamon Sugar Pretzel Bites, to White Chocolate Popcorn, so why not end the week with ... Sweeter?!? This time I decided to go with a simple cookie recipe that is overloaded with chocolate. Being the chocolate fan that I am, there can never be too much chocolate in a dessert! These Double Chocolate Chip Heath Bar cookies are crispy on the edges but soft and chewy in the centre. Not only is the cookie itself chocolate, it is also stuffed with chocolate chips and crushed in Heath Toffee Bars consisting of buttery toffee and more chocolate!
You will start with a basic cookie dough (flour, baking soda, salt, eggs, vanilla, butter, sugar, etc.), and then add cocoa powder to make them chocolate! If you have the cocoa powder of the Dutch process, use it, otherwise, the normal cocoa powder is fine.
Once the dough is made (it's a thick cookie dough!), Some goodies will be dubbed! We will start with some pieces of Heath Bar.
If you've never seen a Heath Bar before, this is what seems crushed. It consists of toffee caramel that is covered with chocolate. Hershey's makes this particular chocolate bar, and it's a classic!
In addition to Heath's buttery bars, it will add some chocolate chips. I went with semi-sweet chocolate chips. Once the pieces of Heath Bar and the chocolate nuggets are bent, you will cover the dough and put it in the freezer for about 20 minutes, or the refrigerator for about an hour.
This is a trick I learned recently. Usually, I'm used to chilling sugar cookie dough, not dropping cookie dough this way. But cooling the dough is great because it allows the gluten filaments in the flour to relax a little. In addition, the flour is able to absorb some of the moisture in the dough, which means that when baking the cookies will not spread too much.
After cooling the dough, pour the dough over the ungreased baking trays. I finally invested in an Amazon cookie scoop for $ 9.00 and it was worth every penny! They will enter the oven for approximately 8-10 minutes.
Once they are finished, you will let them sit on the baking sheet for a few minutes to set up a little before transferring them to the wire racks to cool them down.
As a final touch, sprinkle some sea salt on top of each cookie. Delicious!
Look at these delicious and sticky Double Chocolate Chip Heath Bar cookies! Do not they look fabulous? Crunchy at the edges but soft and chewy at the centre, that's my kind of cookie! You will get approximately 5 dozen cookies from this recipe.
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