Butterscotch Chocolate Chip Cookies
A combination of a rich sweet caramel like flavor balanced with the bittersweetness of the dark chocolate. Top with flaky sea salt to help balance the sweetness with a bit of saltiness
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Equipment
- hand mixer
- rubber spatula
- 2 tbsp scoop
- parchment paper
- mixing bowls
Ingredients
- 1 ¾ cup all purpose flour 210 g
- ¾ cup unsalted butter, softened 168 g
- ¾ cup dark brown sugar, packed 150 g
- ¼ cup confectioners sugar (powdered sugar) 28 g
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 tsp fine sea salt
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup butterscotch morsels
- 3 - 4 oz 70% dark chocolate bar or morsels
- ½ cup chopped pecans or walnuts
- flaky sea salt
Instructions
- Combine flour, baking powder, baking soda and fine sea salt in a bowl and whisk well. Set aside.1 ¾ cup all purpose flour, 1 tsp fine sea salt, ½ tsp baking powder, ¼ tsp baking soda
- Combine butter, sugar, confections sugar and vanilla in a separate bowl. Cream on medium high for about 2 minutes, or until light and fluffy.¾ cup unsalted butter, softened, ¾ cup dark brown sugar, packed, ¼ cup confectioners sugar (powdered sugar), 1 tsp vanilla extract
- Add egg and mix on medium low until well combined.1 large egg
- Add dry ingredients to wet ingredients. Mix on low until just combined.
- Chop chocolate bar and pecans, and add to cookie batter. Add butterscotch morsels to batter as well.½ cup butterscotch morsels, 3 - 4 oz 70% dark chocolate bar, ½ cup chopped pecans
- Use rubber spatula to fold ingredients into cookie batter.
- Use 2 tablespoon scoop to scoop out dough and place on baking sheet. Place 2" apart. Optional: add additional chocolate, pecans or butterscotch morsels to top of cookie.
- Bake at 350 F for 13 minutes, or until edges are golden.
- Remove from oven and place on wire rack to cool.
- Use a large circle cookie cutter or round bowl to 'scoot' cookies when fresh out of the oven. Place around the cookie and make circular motions to help round out the cookie.
- Top with flaky sea salt.flaky sea salt
Notes
Refrigerate Chocolate Before Use. This will help chop up a bit easier without it melting as you touch it. I like to chop in advance, place in bowl and keep in the refrigerator as I work on the rest of the recipe.
Chop Nuts. I like my chosen nut to be as evenly dispersed as possible so that I can snag a bite every time. So I make sure to chop them up a bit - not into little bits, but more like little chunks.
Soften butter. Depending on how warm or cold your home may be will depend upon how long it may take to soften. A quick hack to help soften is to put a microwave safe bowl in the microwave for about 30 to 60 seconds without the butter. When done heating place the bowl over the butter. This will help soften within a few minutes. Quicken this step even further by cubing butter before placing the hot bowl over.
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