HEATH BAR-CHOCOLATE CHIP-PECAN COOKIES

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 Click for PRINTABLE PAGE

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.