Is it a keeper: FOR SURE!
After I made my Turkey Fried Rice the other night, I had a craving for something sweet. I decided to make chocolate chip cookies, and found some Heath Bits of Brickle to add. When making chocolate chip cookies, I base my recipe off of the back of the Hershey’s Milk Chocolate Chip bag, but change it a good bit.
Chocolate Chip & Heath Bit Cookies
½ cup (1 stick butter), softened
¾ cup granulated sugar
¾ cup brown sugar
2 teaspoons vanilla extract
2 eggs
2-1/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups Hershey’s Milk Chocolate Chips
1 cup Heath Bits of Brickle
Heat oven to 350*.
Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and Heath bits of brickle.
Drop by rounded teaspoons onto ungreased cookie sheet or parchment paper. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Yield: About 5 dozen.
