HEATH COOKIE RECIPE RECIPES

Steps:

• "Preheat oven to 350 degrees F. Line cookie sheets with parchment paper, Silpat or foil with shiny side down. In a small bowl, whisk together flour, salt, and baking soda, set aside. In large bowl, beat the softened butter with both sugars, on medium speed of electric mixer, until smooth and fluffy, about 2-3 minutes. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Gradually add dry ingredients to sugar mixture, beating at low speed, just until well combined. Fold in chopped Heath bar pieces. Chill cookie dough for at least 30 minutes, up to overnight. Drop cookie dough by rounded tablespoons, 3-inches apart, onto prepared cookie sheets (these cookies spread a bit more than regular chocolate chip cookies). Bake until the edges are just starting to brown, about 10-11 minutes. Do not overbake (cookies will appear soft and moist, and a little puffed-up, which will drop as they cool). Remove from oven and let cool for 2-3 minutes on the cookie sheets before removing to wire racks to cool completely. Store in tightly sealed container."

Steps:

• 1. Position a rack in the center of the oven and preheat the oven to 350�F. Line a baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour, baking soda and salt. 3. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended. 4. Turn off the mixer and add the flour mixture to the bowl. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. 5. Add the chocolate chips and beat on high speed for about 5 seconds to thoroughly and quickly mix in the chips. 6. Drop large spoonfuls of dough onto the lined baking sheet; don't flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough. 7. Store the cookies in a tightly covered container at room temperature for up to three days.