These delicious homemade Perfected 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 cookie!
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 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! Happy New Year!
How to make the perfect Chocolate Chip cookie:
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.
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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 2- inch round cookies and place them on a parchment lined sheet pan. Leave enough space as they will spread a bit. (I use a regular size ice cream scoop to make perfectly shaped and even size cookies)
Bake in a preheated 375 degree F oven for about 14-16 minutes or until lightly 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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