Heath Bar Cookie
Growing up my great grandmother would always hand out Heath Bars for the holidays. That and a five dollar bill for every birthday, Christmas and even Easter card she would hand out. She has been gone for a few years now, but anytime I have a Heath Bar I think of her. This cookie is a delicious balance of cookie dough and crunch. Enjoy!
Ron Gordils is the Executive Chef at Old North State Club.
Ingredients
2½ cups All-Purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1 cup (2 sticks) Unsalted Butter
¾ cup Brown Sugar
¾ cup Granulated Sugar
2 Eggs
1 teaspoon Vanilla
1½ cups Chopped Heath Bar pieces (8, 1.4 ounce bars)
½ cup Chopped Walnuts
Directions
Whisk dry ingredients: In a medium bowl, vigorously whisk together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.
Whisk butter, sugars, vanilla, then add eggs: In a large bowl, beat together the butter, brown and white sugars, and vanilla. Beat in the eggs one at a time.
Make and chill dough: Add the flour mixture a third at a time, beating after each addition. Beat in the Heath bar walnut mixture. Chill cookie dough for at least 30 minutes - better an hour or longer.
Spoon out dough balls onto a cookie sheet: Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Leave ample space because they do spread.
Bake: Bake at 350°F for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes.