Elaina Eats: Heath Toffee Chocolate Chip Cookies

By Elaina Mercatoris
News Editor
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I really had planned on doing a lot of homework over Thanksgiving break.

But then I started baking.

The first thing my family wanted were cookies. My brother’s absolute favorite are chocolate chip and, more specifically, he prefers the recipe off of the Hershey’s chocolate chip bag.

I’ve never particularly liked chocolate chip cookies and I wanted to make something I’d enjoy, too.

But then my mom offered me a bag of Heath bits and I was sold. My brother acted disappointed, but I refused to bake something I didn’t even like.

So I searched for a new recipe online and settled on one labeled “chewy.”

First I preheated the oven to 325 degrees.

Elaina added pieces of Heath candy bar to an otherwise normal batch of chocolate chip cookies. She waited until the edges were brown and crisped before taking them out of the oven. ELAINA MERCATORIS/THE CAMPUS.
Next, I mixed together the flour, baking soda and salt. It was refreshing to be able to sit down at a table with all of my ingredients spread out.

Then I melted butter in a separate bowl and mixed in both brown and white sugar. Next, I added the vanilla and the eggs.

I stirred in the chips and bits until well mixed. It does look like a lot of chocolate chips. It is a lot of chocolate chips.

Since I was at home, I had the luxury of using a cookie scooper, which is always a lot of fun if you ask me. I dropped them on the cookie sheet and put them in the oven.

Pending how strong or old your oven is, bake the cookies for about 13 to 15 minutes. Wait until the edges are brown and crisped.

They turned out gooey and chewy and delicious.

In the end, I actually could have stood for less chocolate chips and more Heath bits, but that’s most likely due to my distaste for regular chocolate chip cookies.

Recipe adapted from allrecipes.com.

2 ¼ cups flour
1 tsp baking soda
½ teaspoon salt
¾ cup unsalted butter
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
2 eggs
1 cup Heath bits
1 ½ cups semisweet chocolate chips