These Chocolate Chunk Heath cookies are made to be eaten Cookie Monster style. Even though they’re thin and delicate looking, the cookies pack a huge flavor punch with the addition of almond extract, big chunks of milk chocolate, and crunchy Heath toffee bits.
Chocolate Chunk & Heath Cookies
(Adapted from smitten kitchen)
Makes 3 dozen cookies
1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
2 tablespoons (25 grams) granulated sugar
2 tablespoons (25 grams) turbinado sugar
3/4 cup plus 2 tablespoons (165 grams) packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 teaspoon baking soda
1/4 heaping teaspoon fine sea or table salt
1 3/4 cups (220 grams) all-purpose flour
1/2 pound (225 grams) milk, semi-, bittersweet chocolate, cut into 1/2-inch chunks
1/2 cup Heath toffee bits
- Heat oven to 360°F, and line a baking sheet with parchment paper or a silicon baking mat.
- In a large bowl, cream the butter and sugars together with an electric mixer until light and fluffy, about 3-5 minutes.
- Add the egg and beat until incorporated,
- Scrape down the bowl, and add the vanilla and almond extracts, beating until thoroughly combined.
- In a separate large bowl, stir together the flour, salt, and baking soda until well combined.
- On low speed, combine the flour mixture into the wet ingredients until until just mixed.
- With a spatula, fold/stir in the chocolate chunks and Heath toffee bits.
- Scoop the cookies into 1 1/2 tablespoon mounds, spacing them a few inches apart on the prepared baking sheet.
- Bake for 11 to 12 minutes, until golden on the outside, and remove from oven.
- Let the cookies rest on baking sheet for 5 minutes before transferring them to a cooling rack.