Effortless Chocolate Butterscotch (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, cold or at room temp
→ 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, chopped
10 -
Sea salt flakes for sprinkling
11 -
170 g semisweet chocolate chips
12 -
170 g butterscotch chips
# Instructions:
01 -
Leave cookies on the baking sheets about five minutes, then move them to racks so they cool all the way. Sprinkle sea salt flakes while they're still a bit warm if you like.
02 -
Bake just one tray at a time in the middle of the oven. Pull them when edges and bottoms start to brown and the tops don't look wet. Go for 8–10 minutes for medium size or 10–13 minutes for bigger ones.
03 -
Scoop out mounds of dough with an ice cream scoop or big spoon. Drop them on lined sheets—leave space, just do 6 to 8 per. Want more chips on top? Gently press some in before baking.
04 -
Pour in the semisweet and butterscotch chips, and some chopped walnuts if you're using them. Fold everything in until you don't see any big clumps.
05 -
Sprinkle in the flour, baking soda and salt. Use low speed and mix just until all the flour disappears—stop mixing after that.
06 -
Crack in the egg and pour in the vanilla. Mix on low until you don’t see streaks from the egg anymore.
07 -
Grab a big bowl. Toss in your butter, both sugars, and blend with a mixer (medium speed) till it's super smooth and there aren't any butter bits showing.
08 -
Set your oven to heat up to 175°C. Lay parchment paper on two baking sheets so the cookies won't stick.
# Notes:
01 -
If you want cookies to stay soft, don't stir the dough too much once the flour is in. You can swap butterscotch or chocolate chips for more or less, whatever you're into.