• 1 cup butter, softened
• 1 cup Pioneer brown sugar
• 2/3 cup Pioneer granulated sugar
• 3 teaspoons vanilla
• 2 eggs
• 3 cups flour
• 2 teaspoon baking soda
• 4 teaspoon corn starch
• ½ teaspoon salt
• 3.5 ounces Ghiradelli Dark Chocolate, chopped
• 3.5 ounces Ghiradelli semisweet chocolate, chopped
• 6 ounces Heath Bar Crunch
Preheat oven to 350℉.
Using a bowl of a stand mixer and the paddle attachment on medium speed, cream together the softened butter and sugars until light and fluffy. Add vanilla and 1 egg at a time, scraping bowl.
Add in the flour, corn starch, baking soda and salt, and beat on medium-low speed, scraping bowl in between adding dry ingredients, until fully combined.
Hand mix dark chocolate, semisweet chocolate, and heath bar pieces to batter.
Shape the dough into 1-inch balls and place them on parchment baking sheet.
Bake for 10-12 minutes until edges are just set. Cool cookies on the baking sheet for about 5 minutes, then transfer to wire rack to finish cooling.
Yield about 36 cookies.
Laura Morales Sayre, Grand Blanc MI