Chocolate Heath Bar Cookies
- Number of Servings: 6
Ingredients
Ingredient list is for calorie purposes. See Directions for a better list of ingredients.30 grams Butter, softened30 grams Granulated Sugar .25 large Egg, fresh, whole, raw 30 gram King Arthur White Whole Wheat Flour - 1/4 cup 1.5 tbsp Cocoa, dry powder, unsweetened .12 tsp Baking Soda .5 tsp Vanilla Extract 0.12 tsp Diamond Crystal - Kosher Salt 1 serving Heath Bar (whole bar = 39 grams) 30 grams Walnuts
Chop:
1 Heath Bar (whole bar = 39 grams)
30 grams Walnuts
Put walnuts on a Silpat (MUST use Silpat or walnuts will burn!) lined sheet pan. Put pan in cold oven and preheat oven to 350 degrees.
Remove walnuts when oven reaches 350 and turn oven off.
Whisk in a Bowl:
30 gram King Arthur White Whole Wheat Flour or All Purpose Flour
1.5 tbsp Cocoa, dry powder, unsweetened
1/8 tsp Baking Soda
1/8 tsp Diamond CrystalKosher Salt
Cream with whisk in a small mixing bowl:
30 grams Butter, softened
30 grams Granulated Sugar
1 TBS of beaten egg
1/2 capful of vanilla extract
Add the sifted flour/cocoa mixture to the butter/sugar mixture.
Add the Heath Bar and nuts to the mixture.
Line a sheet pan with parchment or a Silpat.
Divide dough into 6 "balls" with cookie "ice cream scoop".
Reheat oven to 350 and put sheet pan in fridge for 5 minutes while oven heats.
Put sheet pan in oven and bake 8 mins.
Serving Size: 1 cookie
1 Heath Bar (whole bar = 39 grams)
30 grams Walnuts
Put walnuts on a Silpat (MUST use Silpat or walnuts will burn!) lined sheet pan. Put pan in cold oven and preheat oven to 350 degrees.
Remove walnuts when oven reaches 350 and turn oven off.
Whisk in a Bowl:
30 gram King Arthur White Whole Wheat Flour or All Purpose Flour
1.5 tbsp Cocoa, dry powder, unsweetened
1/8 tsp Baking Soda
1/8 tsp Diamond CrystalKosher Salt
Cream with whisk in a small mixing bowl:
30 grams Butter, softened
30 grams Granulated Sugar
1 TBS of beaten egg
1/2 capful of vanilla extract
Add the sifted flour/cocoa mixture to the butter/sugar mixture.
Add the Heath Bar and nuts to the mixture.
Line a sheet pan with parchment or a Silpat.
Divide dough into 6 "balls" with cookie "ice cream scoop".
Reheat oven to 350 and put sheet pan in fridge for 5 minutes while oven heats.
Put sheet pan in oven and bake 8 mins.
Serving Size: 1 cookie
Nutritional Info Amount Per Serving
- Calories: 146.4
- Total Fat: 10.0 g
- Cholesterol: 20.3 mg
- Sodium: 102.3 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.5 g
- Protein: 2.0 g
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