Ingredients:

  • 1 cup (2 sticks, 227g) Unsalted Butter, softened
  • ¾ cup (150g) Granulated Sugar
  • ¾ cup (150g) Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Pure Vanilla Extract (5ml)
  • 2 ¼ cups (281g) All-Purpose Flour
  • 1 teaspoon Baking Soda (5ml)
  • 1 teaspoon Salt (5ml)
  • 8 oz (227g) Heath Bars, roughly chopped (about 6 regular-sized bars)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Gently fold in the chopped Heath Bars until evenly distributed.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents spreading.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.