Best Ever Butterscotch Chocolate (Print Version)
# Ingredients:
→ Dough Base
01 -
5 ml vanilla extract
02 -
1 large egg
03 -
100 g granulated sugar
04 -
55 g brown sugar
05 -
115 g unsalted butter, chilled or soft
→ Dry Ingredients
06 -
2.5 g salt
07 -
5 g baking soda
08 -
190 g all-purpose flour
→ Mix-ins and Topping
09 -
Optional: walnuts, roughly chopped
10 -
Sea salt flakes, to finish
11 -
170 g semisweet chocolate chips
12 -
170 g butterscotch chips
# Instructions:
01 -
Once they're out of the oven, let the cookies chill on the baking sheets for about 5 minutes. Move them gently to cooling racks. Sprinkle on sea salt right away while they're still warm.
02 -
Put one tray in the center of your oven and bake till the edges are golden brown and the tops aren't wet anymore. Regular-sized ones take 8 to 10 minutes, bigger ones need 10 to 13.
03 -
Use a big spoon or ice cream scoop to drop dough on your lined sheets. Leave plenty of room, about 6 to 8 scoops to a tray, depending on how big they are. For fun, press some more chips on top if you’re feeling fancy.
04 -
Gently mix in butterscotch chips, chocolate chips, and walnuts if you’re using them, just long enough so they're spread out evenly.
05 -
Dump in the flour, then toss in the baking soda and salt. On low speed, blend until they're just mixed in. Don't keep going, or the dough gets tough.
06 -
Throw in your egg and vanilla. Use low speed and mix until it all looks even.
07 -
Grab a big bowl and beat the butter, both sugars, with your mixer on medium until it looks smooth with no big chunks.
08 -
Switch your oven on to 175°C. Put parchment on two baking sheets. That way, cookies won't stick.
# Notes:
01 -
Don’t over-blend after adding in flour or your cookies might turn out tough. Want a stronger chocolate vibe or more butterscotch? Just swap the amounts to match your taste.