These are cookies that my dad and I have been making since I was in high school. They are, hands down, THE BEST COOKIE I’VE EVER HAD. Andthey are so easy to make. I make these and bring them everywhere (weekend getaways, parties, school/work, etc.) and they are always gobbled up within a very short amount of time. I believe the secret to this recipe is twofold: the tablespoon of rum, and the chewy texture of the cookie mixed with the crunchy texture of the Heath bar. Recently I’ve been adding a bit of chopped chocolate to give the cookie an additional sweet/melty texture. Adapted from Bon Appetit, 1995.
- 1 stick butter, room temperature
- 1 cup plus 2 tablespoons sugar
- 1 large egg
- 1 tablespoons dark rum
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 ounces crushed Heath bars
- 4 ounces finely chopped semi-sweet chocolate (optional)
In an electric mixer beat the butter and sugar until light and fluffy. Add the egg, rum and vanilla and beat until combined and smooth. Sift together the dry ingredients and add them to the wet batter- mix. Add the Heath crumbles and the chocolate bits and stir together well.
Roll tablespoon-sized balls of cookie dough and place on an ungreased cookie sheet, leaving about 2 inches between each drop.
Bake at 350 degrees for 9-12 minutes (time depends on how big your cookies are). Edges will feel dry to touch, but inside of the cookie will appear somewhat gooey (read: perfect) and the cookie will be starting to crack on the top Take out and cool for a few minutes; remove from cookie sheet and finish cooling on a wire rack.
Eat, enjoy, and be prepared to hand out this recipe to every person that tastes these cookies.
No comments:
Post a Comment