With several more bags of Heath Milk Chocolate Toffee Bits to use, I decided to adapt the Heath Bar Cookie recipe. The cookie was too flat for me, so I added a bit of baking powder. I thought it could use more flavor, so I used slightly less vanilla, added some coffee flavor and 1/2 cup of semi-sweet chocolate chips. I also used brown sugar for most of the sugar.
I liked this cookie better, but it’s entirely different in texture and taste. It has crispy edges with a soft interior, and I liked it better jut slightly underdone. My taste testers thought it was great.
|Heath Bar-Chocolate Chip-Pecan Cookies |
Inspired by simplyrecipes.com
Rating: 8.5 out of 10
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|INGREDIENTS: 2-1/2 cups flour |
3/4 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 cup semi-sweet chocolate chips
1 (8 oz.) bag Heath Milk Chocolate Toffee Bits
1/2 cup toasted chopped pecans or walnuts
1 cup (2 sticks) unsalted butter
3/4 cup light brown sugar
1/4 cup white sugar (sweet freaks add 1/4 cup)
2 large eggs
1/2 tsp. vanilla
1 tsp. coffee essence (equal parts of coffee brandy + instant coffee)
In medium bowl, whisk together flour, salt, soda and baking powder. Add chips, toffee bits and nuts and whisk again; set aside.
In large bowl, whisk together butter, sugars, eggs, vanilla and coffee essence till smooth. Gradually stir in flour mixture with spoon or spatula. Chill dough for 1 hour or longer.
Heat oven to 350F. Line cookie sheets with parchment. Drop dough by rounded tablespoonfuls spaced 3” apart onto prepared cookie sheets. Bake 12-14 minutes, until edges just start to brown. Let cool in pans 5 minutes, then transfer cookies to wire rack to cool completely. Yield: about 26 (3”) cookies.