Decadent double-chocolate cookies loaded with milk chocolate chips, caramel bits, and chunks of Heath Bar for a rich, chewy treat with irresistible toffee crunch.
Recipe Information
Total Time:
Yield:
3 dozen cookies
Ingredients
½ cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon salt
2 cups milk chocolate chips
12 ounces caramel bits
6 Heath Bars, coarsely chopped
Directions
In a large bowl, beat together softened butter and sugar with an electric mixer. Beat in eggs and vanilla. Stir together flour, cocoa powder, baking powder, and salt; add to butter mixture and beat until combined.
Beat in chocolate chips, caramel bits, and chopped Heath Bars. Cover and chill in refrigerator about 15 minutes or until dough is firm enough to handle.
Preheat oven to 350°F. Using a tablespoon of dough for each cookie, roll into balls. Place 2 inches apart on lightly greased cookie sheets. Bake for 12 minutes. Cool 5 minutes before removing to wire racks.