They came out absolutely perfect. All ovens are different, but in my oven, I found that baking for 15 minutes resulted in crunchier cookies while baking for 13-14 minutes resulted in chewier cookies with a slight crunch. You need to experiment with it. But don't be afraid, just keep an eye on the cookies!
If you don't prefer cookies that are too sweet, these aren't for you. These were sweet but delicious to me, though. Just look at how lovely they look in pictures :)
These cookies are ideal for storage. In other words, it would make for great gifts! Just wrap them up in a nice baggie or box and they won't even break if you decide to ship them somewhere.
2 cups plus 2 tbsp all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup packed brown sugar
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
2 cups coarsely chopped Heath candy bars
- Preheat oven 325°.
- Whisk together the flour, baking soda and salt in a medium bowl; set aside.
- In a separate bowl, cream together the butter and sugars. Beat in egg, yolk, and vanilla until combined.
- Slowly add the dry ingredients to the wet ingredients and stir until combined.
- Gently stir in the Heath bits.
- Roll the dough into balls and bake on a baking sheet for 15-18 minutes, or until edges turn a nice golden color. Do not over bake.
- Allow the cookies to cool slightly before removing them off the baking sheet.