These super soft cookies are giant and will blow your mind with softness and flavor. If you are looking for a cake-like cookie, sorry, these are only mostly cake-like and mostly cookie like. The crispy edges melt in your mouth as the toffee and chocolate bits take over your senses. They contain secret ingredients like goodness, love, and sour cream. They are so satisfying, your sweet tooth will want more while your tummy will cry that it’s stuffed. Surprise! Giant Super-Soft Chocolate Heath Cookies use less oil and butter than regular recipes, so they are lower in fat than regular cookies.
Prep time: 10 minutes
Bake time: 12 to 14 minutes
Serves 17 to 20 giant cookies
- 1 medium-sized mixing bowl
- 1 small mixing bowel
- 1 electric mixer (or hand whisk)
- measuring cups
- measuring spoons
- large study plastic or wooden spoon
- ice-cream scoop or extra 1/4-cup measure and a rubber spatula
- 4 cookie sheets
- ½ cup butter or coconut oil – softened
- 8 ounces sour cream (fat-free or regular)*
- 3 large eggs
- 1 teaspoon cinnamon
- 3 tablespoons cocoa powder
- 1 ¼ cup granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups flour
- 1 1/3 to 1 ½ cup Heath Bar (TM) baking chips
1. In the small mixing bowl, combine flour, baking soda, and salt until well incorporated.
2. In the medium mixing bowl, cream together sugar, butter or oil, and cinnamon with the electric mixer until smooth.
3. Add eggs to the butter-sugar mixture and continue to mix on low with the electric mixer until the batter is smooth and creamy.
3. Add sour cream and cocoa powder to the butter-sugar-egg mixture and continue to beat with the electric mixer until smooth and creamy.
4. Slowly add the flour mixture to the butter-sugar-egg-chocolate batter and continue to beat with the electric mixer until smooth and creamy.
5. Using the wooden or plastic spoon, gently fold in the toffee heath chips until completely incorporated.
6. Gently spoon batter onto ungreased cookie sheets using the ice-cream scoop or 1/4-cup measure. Leave about 3” inches between each batter dollop to prevent the cookies form merging into super-cookies.
7. Bake cookies for roughly 12 to 14 minutes, or until the edges are firm to the touch but the center falls if touched.
8. Allow to cool for at least 10 minutes before serving, to prevent burns from the melted toffee bits.
9. Allow to cool at least 30 minutes before wrapping for storage. Wrap each cookie individually in sandwich bags, to prevent them from sticking together. Store in an airtight container in the refrigerator or freezer, to prevent mold growth.
Note: Sour cream is the secret ingredient for super soft cookies. Omitting it will result in tough or hard cookies. Feel free to substitute vanilla extract for the cinnamon, however. We substituted cinnamon in the original recipe because we were out of vanilla extract. Feel free to omit the cocoa powder if you don’t want chocolate cookies. Add in 2 tablespoons of flour to make up for the loss of dry ingredients. To mix it up or if you don’t love heath, feel free to substitute any other baking chips such as butterscotch, vanilla, mint, chocolate mint, white chocolate, dark chocolate, or any of the dozen other flavors of baking chips.
Photo by Evan-Amos (Own work) [Public domain], via Wikimedia Commons