I don't know how I managed to not post these pre-wedding, but I can't find them on the food blog already, so I guess I didn't. Anyway, I LOVE Heath bars in cookies! I made these today to take to a housewarming party for a former coworker, because I remember that he really liked these when I was testing out cookies for the cookie bar at the wedding. Mine always sink after I pull them out of the oven, so they end up like a thin buttery cookie, but they're really, really good. When Hef-K made them, hers came out thicker and didn't spread as much. (The photo over at Simply Recipes looks about midway between mine and Hef-K's - thicker than mine, not as puffed up as Hef-K's.) I don't understand enough of the science behind baking to know what contributes to that difference, so I don't know how these will turn out when you make them. Either way, both were good, but definitely a different texture in each.
Check out the original recipe here to see a different version using peanut butter, or a different set of add-ins for kid-friendly cookies.
1 cup of unsalted butter, room temperature
3/4 cup of granulated sugar
3/4 cup of packed brown sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon of salt
2 1/4 cups of all-purpose flour
1/2 cup of chopped pecans
1 cup of chocolate chips (dark chocolate preferable)
1 cup of chopped Heath bar bits (buy pre-chopped in the baking section, or chop your own bars)
1 Preheat oven to 375°F. Beat the butter until light and fluffy. Add the sugars and beat at medium speed until well incorporated and fluffy.
2 Add the eggs and vanilla and beat for about 2 minutes on medium speed.
3 Add the baking soda and beat for 30 seconds. Be sure to scrape down the sides and bottom to ensure all the butter is well incorporated.
4 Add the flour and salt, a bit at a time until incorporated but do not overmix.
5 Fold in the pecans, chocolate chips and heath bar bits.
6 Line a baking sheet with parchment paper and scoop on rounded spoonfuls of dough and bake for 10-12 minutes or until lightly golden brown. Be sure to let them cool on the baking sheet before you move them.
Makes about 3 dozen cookies.