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You truly aren’t ready for these Salted Heath Chip cookies. They’re perfect. Perfectly chewy throughout but the edge is slightly crisp. The heath bits are so subtle and add this tiny crunch here and there that’s very enjoyable. The buttery heath works perfectly with the buttery brown sugar cookie base. They were made for each other. The flaky salt on top both balances the sweetness and creates the most amazing flavor combination. Right when you think the cookie is really sweet the flaky salt kicks in and creates a balance that leaves you ready to take another bite rather than feeling icky. Unlike chocolate chips, heath bits don’t clump together, rather, they disperse very nicely throughout the cookie. You won’t ever be overwhelmed by their presence. You just get super excited when your teeth crunch on one. They’re so small, though, that it’s a tooth-friendly crunch. These easily trump chocolate chip cookies in my book but if you still want to make some, click here to see which recipe I recommend for those too!
Tips for the Best Salted Heath Chip Cookies
- Do not skip the flaky salt. I use Maldon brand flaky salt from Amazon. It’s very different from table salt or kosher salt. Invest in a box.
- Line your sheet pans with parchment paper.
- Use an ice cream scoop with a lever that swipes the scoop clean.
- Don’t overcrowd your sheet pan with cookies. I only bake 8 at a time.
- Only bake for 10 minutes. I won’t let mine stay in a second longer. They will look slightly underdone when they come out. Let them settle into their shape and color. It’ll come after 10 minutes on the counter.
- Bake in rounds. I never bake more than one batch at a time. Everything is thrown off with two or more batches in the oven.
Salted Heath Chip Cookies
A buttery brown sugar chewy cookie with chocolaty heath bits inside. Topped with flakey salt for perfect flavor and balance.Ingredients
- 1 c Kerrygold salted butter (2 sticks) softened
- 1 c sugar
- 1 c light brown sugar packed
- 2 eggs
- 2 tsp vanilla
- 3 c flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine sea salt
- 2 c Heath milk chocolate toffee bits (1 bag)
- flaky salt
Instructions
- Preheat your oven to 375 degrees and line sheet pans with parchment paper.
- To a large bowl sift together flour, baking soda, baking powder and fine sea salt. Set aside.
- To a separate bowl or stand mixer, beat softened butter with sugar and brown sugar until fluffy.
- Add eggs, one at a time. Add vanilla. Blend until everything is incorporated.
- Slowly add the dry ingredients into the wet. Blend until incorporated.
- Pour toffee bits in the dough and fold in by hand.
- Use a standard ice cream scoop to scoop dough out. Scrape along the top of the rim of the bowl to create the flat bottom of the cookie.
- Bake 8 cookies at a time for 10 minutes. Remove from the oven and immediately top with flakey salt.
- Only bake one batch at a time. Makes 24-26 cookies.
Tried this recipe?Let us know how it was!