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 kosher 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 5 cookies at a time on a parchment lined sheet pan for 9-10 minutes. Remove from the oven and immediately top with flaky salt.
- Only bake one batch at a time in the middle rack.
- Allow to cool for at least 15 minutes on the hot sheet pan before placing elsewhere to fully cool. Tastes the best 8+ hours after coming out of the oven.
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