Crunchy Heath Chip Cookies

A few months ago, Brent joined a volleyball league that has kept him pretty busy most Sunday evenings.  Since I don’t play volleyball, I’ve been put on doggie duty.  The evenings he plays has really become a way for me to prepare for the upcoming week, have a long walk with Sophie, and catch up on some much needed writing time.

Unbeknownst to me, this food blog and my passion for cooking has been a topic of discussion among his team.  It was quite surprising when I met everyone for drinks, and was bombarded with requests for fresh baked cookies.

This past weekend was their tournament, and just as promised, I baked this batch of cookies for the team to nibble between the matches.   I had visions of arriving, like a soccer mom, with a huge basket of baked goodness and juice boxes.  Keep in mind; all of the players are adults.  Even most are actually older than me. (No dig here)  But there is something about biting into a fresh baked cookie and sipping on sweet red nectar from a box that can bring the kid out of anyone.

Sadly, due to an error in the schedule, I wasn’t able to make the trip to watch the team play.  This means I now have a gigantic pile of cookies sitting on my kitchen counter, just waiting to be devoured.  I can hear their desperate cries from my living room, begging me to release them from the airtight container that has imprisoned their access to the world.  How about helping me out and taking a few off of my hands?

Crunchy Heath Chip Cookies
1 cup white sugar
1 cup brown sugar
2/3 cup unsalted butter, softened
2/3 cup shortening
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. salt
1/3 cup mini chocolate chips
1 cup crushed Heath bar pieces
½ cup crushed macadamia nuts

Preheat oven to 350 degrees.  Mix sugars, butter and shortening until light and fluffy.  Next add the eggs and vanilla until combined.  Slowly add the flour, baking soda and salt.  Be careful not to over mix the dough.  Turn off the mixer and hand fold the mini chocolate chips, Heath pieces and macadamia nuts until well combined.

Using a small ice cream scoop, drop the cookies onto ungreased cookie sheets about 2 inches apart.  Bake at 350 degrees for 4 to 6 minutes, rotating the trays halfway through.  Remove from the oven and allow the cookies to cool completely on the cookie sheet.  I have found this to be the best way to guarantee perfectly soft cookies each and every time.  Makes about 3 ½ dozen cookies.

Authors Note:  Heath bar pieces can be found precrushed in the baking section near the chocolate chips.  But if you can’t find them there, hand chopped Heath bars will work just fine.

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