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Ingredients
Scale
- 16 tablespoons (1 cup) unsalted butter cold
- 1 cup light brown sugar lightly packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1–1/2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract optional
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 cup coarsely chopped heath candy bars (4 bars)
- 1–1/4 cups milk chocolate chips or use semi-sweet chocolate chips
Instructions
- Cut butter into small cubes and add to a large bowl or stand mixer with brown sugar and granulated sugar. Beat until creamy and smooth.
- Incorporate eggs and vanilla extract, mixing until the mixture is well combined.
- Add cornstarch, baking powder, baking soda, and salt, mixing briefly before incorporating the flour until a dough forms.
- Chop Heath bars to the size of chocolate chips and mix them with chocolate chips in the dough until evenly distributed.
- Preheat the oven to 350°F and line a baking sheet with a silicone baking mat.
- Scoop dough into 40-gram balls, space them on the tray, placing 6 per tray with at least 2 inches between each.
- Freeze the shaped dough balls on the tray for 10 minutes before baking.
- Bake from the freezer for 9 to 12 minutes or until tops appear dry, slightly underbaked is ideal.
- Remove from the oven and press additional chocolate chips on top if desired; cool on tray for 5 minutes before transferring to a rack.
Notes
For best results, ensure the butter is cold before cutting into cubes.
Cookies should be slightly underbaked for a chewy texture.
You can mix in a variety of chocolate chips according to your taste.
- Prep Time: 30 minutes
- Cook Time: 52 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg