Espresso Heath Bar Chunk Cookies
Espresso Heath Bar Chunk Cookies are thin, crisp and loaded with crunchy toffee bits. With plenty of espresso flavor, this is a cookie for grown ups.
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Ingredients
- 10 oz all purpose flour (2 cups, see note)
- 1 oz dutch process cocoa powder (3 tablespoons)
- ½ oz instant espresso powder (¼ cup)
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 8 oz unsalted butter
- 4 oz granulated sugar (½ cup)
- 8 oz brown sugar (1 cup)
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 cups Heath Bar chunks
Instructions
- Preheat the oven to 350°F. Line two sheet pans with parchment paper. In a medium bowl whisk together 10 oz all purpose flour, 1 oz dutch process cocoa powder, ½ oz instant espresso powder, 1 teaspoon table salt and 1 teaspoon baking soda. Set aside.
- Cream 8 oz unsalted butter with 4 oz granulated sugar, 8 oz brown sugar and 1 tablespoon vanilla extract. Add 2 large eggs and mix to combine. Add the dry ingredients and mix to combine.
- Add 2 cups Heath Bar chunks, finish mixing in by hand to avoid breaking up the toffee bits.
- Use a #40 scoop (3/4 oz) or tablespoon to scoop the dough into 1.5" balls. Place the cookie balls onto the sheet pan, spacing them 2" apart. At this point some or all of the cookie balls can be frozen to be baked later.
- Bake until the tops are lightly puffed and still soft, about 10 minutes. Cool for 5 minutes before transferring to a cooling rack.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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