Double Chocolate Chip Cookies with Heath Bar Crunch
Double Chocolate Chip Cookies with Heath Bar Crunch
Ingredients
1/2 cup toffee bits (brickle)
1/2 cup dark chocolate chips
1/2 cup white baking chips
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Dutch-processed cocoa
1 cup all-purpose flour
1 teaspoon vanilla extract
1/4 cup water
1 large egg (room temperature)
1 cup sugar
6 tablespoons butter (softened)
Step by step
Preheat oven to 350°F.
In a KitchenAid Stand Mixer using the Flat Beater Accessory, beat butter and sugar until crumbly. Beat in egg, water and vanilla.
In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture. Gently stir in chips and toffee bits.
Drop dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets. Bake until set, 8-10 minutes.
Remove to wire racks to cool completely.