August 26, 2011

Chewy Chocolate Chip Butterscotch Cookies

The cookie jar in my house is rarely empty. I enjoy baking all kinds of cookies and my husband enjoys eating them all. There is one cookie I make that seems to be his favorite though and it's the one I'm sharing today.

When we didn't have cable TV out of the few channels we got my favorite to watch was PBS. There was a show that came on that I really enjoyed I think it was called Cooks Country. Have you ever seen it? Its a show that tests recipes, ingredients, and kitchen tools to find the very best. One day I caught a cookie episode and that was the first time I'd ever seen a cookie recipe that used melted butter. I was surprised because with my previous cookie making experiences I was always worried about having butter that was just right and not too soft.

From that show I also learned which chocolate chip stood out among the panel of tasters and was considered the best. Since then I've only used the Ghiradelli 60% bittersweet chocolate chips. They really are good and worth it even if they are a little more expensive. They are bigger and spread wonderfully throughout the cookie.

I found a similar recipe on All Recipes to the one that was featured on Cook's Country. I've had great results with this recipe! Using melted butter definitely seems to make the cookies chewier. See below for details on how I made these scrumptious chewy cookies.

All Recipes has an awesome ipad app!

Chewy Chocolate Chip Butterscotch Cookies
(Click the title for the recipe from All Recipes)


2 cups all-purpose flour                            
1/2 teaspoon baking soda                         
1 Tablespoon vanilla extract
1/2 teaspoon salt                                           
1 egg
1 egg yolk
1 1/2 sticks of unsalted butter,  melted
1/2 cup white sugar
1 cup packed brown sugar                        
1 cup chocolate chips & 1 cup butterscotch chips


1.) Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper.

2.) In a medium bowl mix together flour, baking soda and salt. The original recipes calls for sifting these ingredients together but I never do that for cookies.

3.) Cream together the melted butter, brown sugar and white sugar until smooth and well blended. Next beat in the vanilla, egg, and egg yolk until the batter is light and creamy.

4.) Stir in the flour mixture a little at a time and mix by hand until just blended.  Then stir in chocolate and butterscotch chips.

5.) Drop cookie dough onto the prepared cookie sheets placing about 3 inches apart. I use a small scoop for this. It makes the process a lot easier and then nobody can complain that somebody else got a bigger cookie.

The OXO cookie scoop is a great kitchen tool and can be found HERE.

6.) Bake for 15 to 17 minutes or until the edges are lightly brown. I never go over 15 minutes but every oven and climate is different. Only place one sheet of cookies in the oven at a time. Allow the cookies to cool on the baking sheet for a few minutes and then transfer them to wire racks to completely cool.

You know you want one.

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