Chocolate Chip Heath Crunch Strips 64.000

Deb Lindsey for The Washington Post

Holiday Cookies 2013 Dec 4, 2013

As crisp as crackers, these have a nice toffee flavor and are great for dunking.

Make Ahead: The cookies can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

64 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 64 cookies

  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 2/3 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups flour, plus more for the work surface
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/3 cups (8 ounces) semisweet chocolate chips
  • 1/2 cup Heath English Toffee Bits


Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper.

Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low, then medium speed for about 3 minutes, until smooth and creamy. Stop to scrape down the bowl.

On low speed, add the egg, then the egg yolk, then the vanilla, beating to incorporate after each addition. Stop to scrape down the bowl.

On low speed, gradually add the flour, baking powder and salt, beating to form a dough. Stir in the chocolate chips and Heath bits by hand until well distributed.

Lay a sheet of wax paper on the counter and lightly dust it with flour. Divide the dough into four equal parts; wrap two of the dough sections in the wax paper and refrigerate until ready to use.

Roll one of the remaining sections of dough into an 8-inch square and place it on one of the baking sheets. Repeat with the second section of dough, placing it on the second baking sheet. Bake on the upper and lower racks for 7 to 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 8 to 9 minutes, until browned and crisp.

While the two baked squares are hot, cut each one in half, then cut each half into eight 1-inch-wide slices. Cool on the sheets completely before serving or storing.

Repeat the rolling, baking and cutting steps with the remaining dough sections from the refrigerator.

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Recipe Source

Adapted from "Cookies for Kids’ Cancer: All the Good Cookies," by Gretchen Holt-Witt (Houghton Mifflin Harcourt, 2013).

Tested by Toni L. Sandys.

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