Chewy Gooey Chocolate Chip Cookies

I love cookies. I can eat them all day every day. I’ve talked about how much I’ve been craving and eating them lately, especially over the holidays since I have time to make them.

I prefer homemade cookies, who doesn’t?  Especially if you have the time, then why not make a fresh batch? It’s inexpensive if you already have most of the basic ingredients.

However, I do understand how people want to buy them on the go. It’s quick, easy, and hassle-free, which is certainly attractive if you don’t have the time or energy.

I think it was either last summer or winter that I wanted to improve upon my baking skills, and I knew that a chocolate chip cookie recipe would be a great start. Plus, I just wanted to eat a homemade batch, which had been a really long time since I had done so.

I was using Google search and Pinterest for recipes, but I’m honestly not sure how I ultimately came across this food blog for the recipe that I now use religiously when I make cookies.

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I just wanted to say: Thank you Sweet Tooth, Sweet Life and!

Here’s the recipe I got from Sweet Tooth, Sweet Life (which was adapted from

Chewy Chocolate Chip Heath Bar Cookies

*Makes about 2 dozen medium-sized cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup Toffee Heath Bar bits
  • 1-1/2 cups semisweet chocolate chips
  1. Preheat the oven to 350°F. Grease cookie sheets or line with parchment or wax paper.
  2.  Mix together the flour, baking soda and salt; set aside. In a separate bowl, wisk together the melted butter, brown sugar and white sugar until smooth consistency.
  3. Wisk in the vanilla, egg, and egg yolk until light and creamy. Slowly mix in the dry ingredients until just blended.
  4. Slowly stir in the chocolate chips and Heath bar bits by hand using a wooden spoon. Drop cookie dough into desired size and onto the prepared cookie sheets.
  5. Bake larger cookies for 12 to 14 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Bon appetit!

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I made some of my own alterations to the recipe due to personal taste, such as using less sugar and butter, and only one egg and some water. This recipe is extremely rich and decadent so you can always make a batch for now, and refrigerate the rest for later. If you don’t want to use Heath Bar pieces, you can use white chocolate or butterscotch chips, or just leave it as is.

Either way, you won’t regret the outcome!

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I added red icing on this batch on Christmas Day. Look at those gooey chocolate chips!

Have any baking recipes you’d like to share?



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