Butterscotch Chocolate Chip Cookies

 

Here’s the 4-1-1 on baking the perfect cookie: YOU HAVE TO CREAM THE BUTTER AND SUGAR VERY WELL. Sorry for the shouty caps, it’s important you “hear” me on that one. Adding butterscotch chips to the mix gives the very smell and essence of fall to an already phenomenal cookie. The second most important tip for these cookies is to refrigerate the dough for more flavor and density; the right type of density that also yields a chewy center.

what’s more, baking time is unique for cookies depending upon your oven. I tend to hover by the oven window, inside light on, and claim, “not yet, not quite, almost, THEY’RE READY.” Once you yank them from the oven, they’ll still bake a tad longer given their internal temp… all cookies, not just these. Heed these tips and enjoy perfection!

 
 

Elements

¾ CUP SALTED BUTTER

¾ CUP LIGHT BROWN SUGAR

¼ CUP CANE SUGAR

1 LARGE EGG

2 TEASPOONS VANILLA EXTRACT

1-3/4 CUPS ALL-PURPOSE FLOUR

1 TEASPOON CORNSTARCH

1 TEASPOON BAKING SODA

½ TEASPOON SEA SALT

1=1/2 CUPS GHIRARDELLI OR GUITTARD SEMI-SWEET CHOCOLATE CHIPS

½ CUP BUTTERSCOTCH CHIPS

Directions

  1. Preheat the oven to 350°Farenheit (if not refrigerating your dough for 24-48 hours).

  2. In the bowl of a stand mixer fitted with a whisk attachment, add butter and whisk for 15 seconds.

  3. Add sugars and cream for at least 5 minutes, 7 minutes is better, stopping every 3 minutes to scrape the sides and bottom.

  4. In a medium bowl with a sifter placed in the center, add flour, cornstarch, baking soda, and sea salt; sift into bowl.

  5. Once sugars are semi-dissolved and mixture is light and fluffy, add the egg and vanilla extract; whisk to combine.

  6. Add sifted, dry ingredients, a few tablespoons at a time, to the wet ingredients; whisk on medium to avoid excess dust.

  7. Once well-combined, add chocolate and butterscotch chips to dough; whisk for a few seconds to evenly distribute.

  8. Add dough to parchment paper or plastic wrap, form into a cyllinder, wrap tightly, and refrigerate for 24-48 hours. Yoou may also line a baking sheet with parchment paper, scoop dough into balls onto baking sheet using a springform scoop, cover, and refrigerate; saves time later.

  9. For 3” cookies (large), bake for 15-17 minutes, and for 2” cookies bake for 13-15 minutes.

x, Melissa

 
Melissa ChildressComment