These delicious homemade Chocolate Chip Cookies are the perfect combination of crunchy outside edges and chewy inside. With the addition of Heath Bar pieces, these will be your new favorite chocolate chip cookie recipe!
Chewy chocolate chip cookies are probably one of my favorite and easy to make desserts. Soft and chewy in the center and crunchy edges. For more dessert recipes be sure and try Apple Hand Pies, Blackberry Pie, Molasses Cookies, Oatmeal Cream Pies, and Chewy Brownies.
What makes a great chocolate chip cookie?
You may be thinking that chocolate chip cookies may sound like a simple recipe, and you’d be right. But, it’s all about having the just the right combination of ingredients. For the last year I’ve been tweaking and perfecting my chocolate chip cookies. Personally, I want a cookie to spread nicely, but still maintain it’s shape. And, I want the cookie to be a little crunchy on the outside edges, but chewy and soft in the center. This is that cookie! I’ve added a little bit of extra flavor with Heath bar pieces. Grab a few bags in the baking aisle, right near the chocolate chips.
How do I get the rippled edges on chocolate chip cookies?
Okay- let’s talk a bit about the baking method. Have you seen the pan banging cookies that Sarah from The Vanilla Bean Blog? By using a similar method of banging the pan during the baking process, these chocolate chip cookies become crunchy on the outer edges and chewy on the inside. Chocolatey goodness!
Each week I bake something and spread the love throughout, to our neighbors, friends and even places we eat at – because what good homemade goodness if you don’t share with your friends and neighbors? Big smiles that people have is the only thing I need. I get so much joy from baking for others! What are you baking this week? Let me know if you try my Chocolate Chip cookies- would love to hear from you!
How to make Chocolate Chip Cookies:
Most important thing to remember when making cookies is to mix everything well. I start with room temperature butter and beat that by itself. Then add the sugars and cream. Be sure and scrape your bowl several times with a rubber spatula. (This is my favorite rubber spatula! And it’s dishwasher safe!)
I use this jumbo ice cream scoop to evenly scoop the chocolate chip cookie batter onto my half sheet pans. Each half sheet pan is lined with parchment paper that is pre-cut and comes in a box flat. This makes it so easy to clean up trays afterwards and I don’t have to struggle with a roll of parchment paper!
With this size ice cream scoop, about 6 chocolate chip cookies fit on a half sheet pan. Space them evenly, so as they bake they do not touch.
In a large mixing bowl, cream together the sugars and butter. Add the vanilla and one egg at a time and combine. Add the flour, salt, baking powder and baking soda. Combine thoroughly. Scrape the sides and bottom of the bowl occasionally with a rubber spatula. Add the chocolate chips and Heath bar pieces. Mix only until it’s combined.
Scoop out cookie dough using an ice cream scoop and place them on a parchment lined sheet pan. Leave enough space as they will spread a bit. Six cookies fit on a half sheet pan.
The cooled chocolate chip cookies can be stored in a large Ziploc bag for about 1 week. But, honestly they are not going to last that long!
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Chocolate Chip cookies
- 1 cup unsalted butter softened (2 sticks)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 2 large eggs room temperature
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup Heath Bar pieces
- In a large mixing bowl, cream together the sugars and butter. Add the vanilla and one egg at a time and combine. Add the flour, salt, baking powder and baking soda. Combine thoroughly. Scrape the sides and bottom of the bowl occasionally with a rubber spatula. Add the chocolate chips and Heath bar pieces. Mix only until it's combined.
- Scoop out cookie dough using an ice cream scoop and place them on a parchment lined sheet pan. Leave enough space as they will spread a bit. (I get 6 cookies on a half sheet pan)
- Bake in a preheated 375 degree F oven for about 18-20 minutes or until golden brown. Once the cookies are spread out a bit, as they cook, bang the pan a few times. (This will make them spread out and become crunchy on the edges, yet chewy on the inside) They may look a little under-cooked, but they continue cooking after you remove them from the oven and will set perfectly. Rotate your pans in the oven once, during the baking process. Let the cookies cool for 5-10 minutes before removing them from the baking sheet.
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