Chocolate Chip Cookies


2 ½  cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter, softened
3/4 cup granulated sugar 
  3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla
3 cups (18 ounces) chocolate chips
3/4 cup Heath bits 


  • Preheat oven to 375ºF. Line two cookie sheets with parchment paper; set aside. In a small bowl, combine flour, baking soda and salt; set aside.
  • In a large bowl, cream together butter, sugar and brown sugar until light, by hand or with a mixer on low for about 3 minutes. Beat in eggs, one at a time, and vanilla; mix until smooth. Gradually add flour mixture until combined. Stir in chocolate chips and Heath bar bits.
  • Drop by rounded tablespoonfuls onto cookie sheets. Bake 8-10 minutes or until golden brown.


  • If you have more time, you can brown the butter: place in a nonstick pan and heat over medium high heat until it starts to bubble. Stir frequently until it froths and begins turning brown. Remove from heat. Let cool to room temperature or cooler before using, being sure to stir again before use. Decrease the Heath bar used to 1/3 cup.
  • For softer, gooier cookies, bake at 350ºF for 9-11 minutes.