Over the past couple years I have decided that cooking and baking for other people is one of my love languages. There’s something so rewarding about seeing the people you love enjoy something you created for them. It’s worth it just knowing that I can bring a little dose of joy to someone else’s day through what I make in the kitchen.

Our small group friends are some of my favorites to cook and bake for. We’re a random assortment of seven very different couples that have somehow found ourselves gathering once a week to share life, open up about our struggles, and walk with one another through the good and the hard parts of our stories. Some of us have been together as a group for nearly three years, and a few of us go all the way back to our freshman year of college. It’s been pretty extraordinary to see one another through so many seasons of life, and I feel like we’re really just getting started.

One of my favorite recipes to make for our small group is one for chocolate chip cookies that I shared a couple years ago. Everyone loves a good chocolate chip cookie. Tim and I were recently at the grocery store though when he came across these Hershey’s Heath Baking Bits in the baking aisle. One thing was certain – something needed to be done with them. That’s where this recipe comes into play. This is a slight (and debatably more delicious) variation on my go-to recipe for salted brown butter chocolate chip cookies. Both recipes are worth a try! You won’t regret it.

Salted Brown Butter Heath Chip Cookies

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Ingredients

1 ¾ cups all-purpose flour
½ teaspoon baking soda
14 tablespoons unsalted butter 1 ¾ sticks
½ cup granulated sugar
¾ cups packed brown sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
3/4 cup semi-sweet chocolate chips
3/4 cup Heath chips
Kosher salt for garnish

Instructions

Melt butter in a medium sauce pan over medium-high heat. Continue to heat as butter starts to bubble - the bubbling sounds will get louder as the butter heats up. Stir constantly, scraping the bottom and sides of the pan with a spatula as you go. Keep a close eye on it as it will change color quickly. Once the butter turns a nice dark golden brown and has a nutty aroma, remove it from the heat. Transfer butter to a heat-proof bowl and let cool. You may place it in the fridge for 15-20 minutes to speed up the process.
Preheat the oven to 375 degrees F.
Combine flour and baking soda in a medium bowl and set aside.
Once butter is cooled, but not hardened, place in the bowl of a stand mixer, along with both sugars, salt, and vanilla. Using the paddle attachment, mix until light and fluffy, about 3-5 minutes.
Add egg and egg yolk and mix until combined.
Mix in flour mixture until just combined.
Stir in chocolate chips and Heath chips with a spoon or spatula.
Scoop 2 Tbs of dough at a time onto a baking sheet lined with parchment paper. You'll need to do at least two separate batches in the oven. Should make about 24 cookies.
Bake for 9-12 minutes, till the edges just start to brown. Remove from oven, sprinkle with additional salt, and let cool a few minutes before removing from the pan.

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