The Ultimate Giant Heath Bar Chocolate Chip Cookies: A Beloved Recipe with a Toffee Twist
There’s something uniquely satisfying about a truly exceptional chocolate chip cookie. It’s a classic comfort, a nostalgic treat, and a delightful indulgence all rolled into one. But what if you could take that classic and elevate it to new heights? That’s precisely what this recipe for **Giant Heath Bar Chocolate Chip Cookies** aims to do. It’s my personal take on an revered classic: Marcel Desaulniers’ “Mrs. D’s Chocolate Chip Cookies,” a gem I discovered in his iconic cookbook, Death By Chocolate Cookies. What started as a quest for the perfect Super Bowl treat quickly evolved into an obsession with creating the ultimate Heath bar cookie, combining the best of both worlds: rich chocolate chips and irresistible crunchy toffee.
From Marcel Desaulniers’ “Death by Chocolate Cookies” to a Heath Bar Obsession
Marcel Desaulniers, a celebrated chef and author, is renowned for his decadent dessert recipes. His “Mrs. D’s Chocolate Chip Cookies” recipe, named after his mother, holds a special place in his heart, and it’s easy to understand why. He even declares it his favorite recipe in the entire book. When I first tried them, I was instantly captivated. These aren’t your average cookies. They are magnificently large, impressively thick, and wonderfully sturdy. Each bite is a symphony of flavor and texture, thanks to the generous amount of chocolate chips and the deep, caramelized notes of dark brown sugar. My friend Fuzz adored them, and not just because they were almost as big as her head!
The Enduring Charm of Mrs. D’s Chocolate Chip Cookies
The foundation of these cookies is a well-balanced dough. It’s not overly rich on its own, which allows the other components to truly shine. This balance is crucial, as it perfectly complements the more than generous portion of chocolate chips. Desaulniers understood that a chocolate chip cookie should be bursting with chocolate, and this recipe delivers on that promise. My personal theory? If you don’t use the full 12 ounces of chocolate chips – or perhaps even a little more – the cookies just won’t be the same. They might even fall flat, lacking that essential richness and satisfying chew that makes them so special. Furthermore, the size of these cookies is not just for show; it’s integral to achieving their proper texture. Making them large, as instructed, ensures that desirable balance of crispy edges and a soft, chewy center.
Why These Giant Cookies Stand Out
What sets these cookies apart, beyond their impressive size and chocolate content, is their incredible texture. I initially loved the crispy, almost hard texture of Mrs. D’s original creation. But then, a thought sparked: what if I took it a step further? The answer was simple and utterly delicious: Heath bar chunks. The addition of Heath bars was a game-changer. The buttery, crunchy toffee pieces melt slightly into the dough, creating pockets of rich, caramelized flavor and an extra layer of textural intrigue. This seemingly small alteration transforms a fantastic chocolate chip cookie into an unforgettable Heath Bar cookie experience. While I wholeheartedly recommend the Heath bar addition, these cookies are also phenomenal with just chocolate chips, and perhaps a handful of toasted walnuts for an added layer of nutty goodness.
The Importance of Abundant Chocolate Chips
Let’s talk chocolate. This recipe isn’t shy about it, and for good reason. The generous 12 ounces (or more!) of semisweet or extra dark chocolate chips are crucial. They provide the deep, rich flavor that contrasts beautifully with the brown sugar and butter, ensuring that every bite is packed with melty, gooey goodness. Using extra dark chocolate, as I prefer, adds a sophisticated depth that prevents the cookies from being overly sweet. This abundance of chocolate also contributes significantly to the cookie’s sturdy structure and delightful chewiness.
Mastering the Perfect Cookie Texture
The texture of these **Giant Heath Bar Chocolate Chip Cookies** is truly unique and highly sought after. They possess a crispy, almost firm exterior that gives way to a wonderfully chewy and dense interior. This isn’t a soft, cakey cookie; it’s a cookie with substance, designed to hold up to its considerable size and the robust inclusions of chocolate and toffee. Achieving this texture involves a few key elements, including the ratio of ingredients, the chilling time, and crucially, the baking method. As I discovered, a slightly longer bake time, even bordering on “over-baking” by some standards, can enhance that desirable crunch without drying out the interior.
Elevating the Classic with Heath Bar Chunks
The decision to incorporate Heath bar chunks was a stroke of genius, if I do say so myself. Heath bars, with their distinctive English toffee and milk chocolate coating, bring an unparalleled flavor and textural dimension to these cookies. The toffee’s buttery, slightly burnt sugar notes add complexity, while its crisp, brittle texture provides a delightful crunch that contrasts beautifully with the soft chocolate chips and chewy cookie dough. Whether you mix the Heath chunks directly into the dough or press them into the cookie balls just before baking, you’ll love the bursts of toffee in every bite. This simple addition transforms a great chocolate chip cookie into something truly extraordinary, making it a standout treat for any occasion.
Baking Tips for Irresistible Heath Bar Cookies
Creating these magnificent cookies is a rewarding process, and with a few key tips, you can ensure your batch turns out perfectly every time.
Ingredient Quality Matters
As with any baking, the quality of your ingredients significantly impacts the final product. Use good quality unsalted butter and genuine dark brown sugar for the best flavor. The dark brown sugar, packed tightly, is essential for the depth of flavor and moisture that contributes to the cookies’ characteristic chewiness and rich, caramelized notes.
The Art of Creaming and Mixing
Don’t rush the creaming process. Beating the butter and dark brown sugar together for a full 4 minutes with an electric mixer is crucial. This step incorporates air, making the cookies light and tender while creating a well-emulsified base. Once the egg, rum, and vanilla are added, beat for another minute until combined. Remember to scrape down the sides of the bowl frequently to ensure all ingredients are evenly incorporated. When adding the flour, mix on low speed or by hand just until it’s almost fully combined. Overmixing the flour can lead to tough cookies.
Chilling for Perfection
Chilling the cookie dough for at least an hour is not an optional step; it’s a secret weapon for thicker, more flavorful cookies. Chilling allows the butter to firm up, preventing the cookies from spreading too much in the oven. More importantly, it gives the flour time to fully hydrate and the flavors to meld, resulting in a richer, more complex taste and a superior texture. Don’t skip this step for the best results.
The “Over-Baking” Secret for Extra Crunch
While many cookie recipes warn against over-baking, with these Heath Bar Cookies, I found that embracing a slightly longer bake time yields a desirable crunch that I absolutely love. The original recipe suggests 25-28 minutes, but if your dough is cold, you might need up to 32 minutes. Keep an eye on them, but don’t be afraid to let them bake until they are deeply golden brown at the edges. This extended bake time develops that wonderful crispy-hard texture that makes these giant cookies so unique and satisfying.
Versatility: Perfect for Bake Sales, Gifting, and Every Craving
One of the many delightful qualities of these Heath Bar Cookies is their incredible versatility and durability. As Desaulniers mentions in his book, his mother used to ship these cookies to Vietnam, which speaks volumes about their keeping qualities. They are robust, travel well, and remain fresh for an extended period, making them an excellent choice for any occasion where you need a treat that can stand the test of time or distance.
They are particularly perfect for bake sales. Their impressive size and delightful combination of chocolate and toffee make them instant crowd-pleasers. They’re also incredibly easy to wrap once they’ve set and cooled, holding their shape beautifully. If you’re feeling creative, you can experiment with various packaging ideas to make them even more appealing, whether tied with a simple ribbon or presented in a decorative box. Beyond bake sales, these cookies make fantastic homemade gifts, a welcome addition to a potluck, or simply a luxurious treat to keep on hand for when a serious cookie craving strikes.
Heath Bar Chocolate Chip Cookies Recipe (Marcel Desaulniers Inspired)
Ingredients — Makes a dozen huge cookies
- 4 oz unsalted butter, cool, cut up (114 grams)
- 1 cup packed dark brown sugar (200 to 220 grams) — Just pack it tightly!!
- 1 large egg
- 2-3 teaspoons rum (14 ml)
- ¾ to 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 2 cups all-purpose unbleached flour (260 grams)
- 12 ounces semisweet or extra dark chocolate chips (I used extra dark)
- 2 oz Heath bar, cut up (56 grams)
Instructions
- Cream the butter and brown sugar with an electric mixer for a full 4 minutes – I used a stand mixer with a paddle attachment for this. Add egg, rum and vanilla and beat on medium for 1 minute until combined. Scrape sides. Beat in the salt and baking soda. Scrape sides again.
- With mixer on low or by hand, gradually add flour. Stir until almost fully mixed; mix in the chips. At this point, you can stir in the Heath chunks or you can press them into the cookie later so you can control how many Heath chunks per cookie.
- Divide dough into 3 equal parts, then divide each of those parts into 4 to make 12 big mounds of dough. Shape into balls and chill for about an hour or until you intend to bake the cookies.
- When ready to bake, preheat oven to 300 degrees F.
- Arrange the cookies 6 to parchment or foil-lined cookie sheet and press them down slightly to make thick discs. Press a few chunks of Heath bar into each cookie (if you haven’t mixed it in).
- Bake one sheet on the top rack and the other on the center rack, swapping racks halfway through the cook-time and rotating the cookies sheets 180 degrees. Bake time should be 25 to 28 minutes. If the dough is cold, you might want to bake them for up to 32 minutes. The original recipe said not to over-bake, but I kept over-baking mine on purpose because I liked the crunch.
Related Cookie Recipes
- Hershey’s All American Heath Brownies
- Crispy Double Chocolate Cookies
- Double Chocolate Toffee Cookies
- Walnut Toffee Chip Cookies
- Jumbo Whole Wheat Chocolate Chunk Cookies
Recipe
Heath Bar Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
- 1 stick unsalted butter, softened (114 grams)
- 1 cup dark brown sugar, tightly packed (210 grams) — Could be up to 220
- 2 teaspoons rum
- ½ teaspoon vanilla extract
- 1 large egg, room temperature (50 grams)
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 2 cups all-purpose flour, weigh or spoon into cup and level (260 grams)
- 2 cups semisweet chocolate chips
- 2 oz Heath Bar
Instructions
-
Cream the butter and brown sugar with an electric mixer for a full 4 minutes. Add egg, rum and vanilla and beat on medium for 1 minute until combined. Scrape sides. Beat in the salt and baking soda. Scrape sides again.
-
With mixer on low or by hand, gradually add flour. Stir until almost fully mixed; mix in the chips. At this point, you can stir in the Heath chunks or you can press them into the cookie later so you can control how many Heath chunks per cookie.
-
Divide dough into 3 equal parts, then divide each of those parts into 4 to make 12 big mounds of dough. Shape into balls and chill for about an hour or until you intend to bake the cookies.
-
When ready to bake, preheat oven to 300 degrees F.
-
Arrange the cookies 6 to parchment or foil-lined cookie sheet and press them down slightly to make thick discs. Press a few chunks of Heath bar into each cookie (if you haven’t mixed it in).
-
Bake one sheet on the top rack and the other on the center rack, swapping racks halfway through the cook-time and rotating the cookies sheets. Bake time should be 25 to 28 minutes. If the dough is cold, you might want to bake them for up to 32 minutes.