There are so many different kinds of cookies, so it is always fun to try out a new recipe. Regular chocolate chip cookies are so good, but what if they could be better. My grandmother was the one who introduced me to this really good chocolate chip cookie, but we decided that they needed something extra. The original recipe only had chocolate chips, but we decided to do half chocolate chip and half Heath Bar bits.
- 2 cups of cake flour
- 1 ⅔ cups of bread flour
- 1 ¼ teaspoon of baking soda
- 1 ½ teaspoon of baking powder
- 1 ½ teaspoon of course salt
- 2 ½ sticks of unsalted butter
- 1 ¼ cups of light brown sugar
- 1 cup plus 2 tablespoons of sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 10 ounces of Ghirardelli bittersweet chocolate disks
- 10 ounces of heath bar bits
- Sea salt
- Sift flours, baking soda, baking powder, and salt into a bowl, and then set it aside.
- Using a Kitchen Aid Mixer fitted with a paddle attachment, mix together the butter and sugars together until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Drop chocolate pieces and heath bar bits in and incorporate them without breaking them.
- Press plastic wrap against dough and refrigerate for 2 to 4 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or a nonstick baking mat. Set aside.
- Scoop 12 mounds of dough onto each baking sheet.
- Sprinkle lightly with sea salt.
- Bake until golden brown but still soft, about 17 minutes. Transfer sheet to a wire rack for 10 minutes.