Chewy Butterscotch Chocolate Chip Cookies
A sophisticated, soft, and indulgent twist on the classic chocolate chip cookie.
Ingredients
- 12 tablespoons Unsalted Butter melted and cooled
- 1/2 cup + 2 tablespoons Light Brown Sugar packed
- 1/2 cup Granulated Sugar
- 1 Large Egg room temperature
- 1 Large Egg Yolk room temperature
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Espresso Powder
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Fine Sea Salt
- 1/4 cup Butterscotch Chips
- 1/4 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven and line baking sheets with parchment paper to prevent sticking.
- Melt the butter and stir in the espresso powder, allowing it to cool to room temperature.
- Combine the cooled butter with both sugars in a large bowl and whisk vigorously until well incorporated.
- Mix in the whole egg, the extra egg yolk, and the vanilla extract until the batter is smooth and shiny.
- Gently fold in the flour, baking soda, and sea salt using a spatula until no dry streaks remain.
- Stir the butterscotch chips and chocolate chips into the dough.
- Scoop the dough into portions and place them on the baking sheets with plenty of space between them.
- Bake until the edges are a light golden brown while the centers remain soft.
- Let the cookies cool on the pan to firm up before moving them to a wire rack.
Notes
• Ensure the melted butter is not hot when adding eggs to avoid curdling.
• Measure flour using the spoon-and-level method for the best texture.
• Do not overbake; the cookies will continue to set as they cool on the hot baking sheet.
• Store in an airtight container with a slice of bread to maintain softness for days.
• Measure flour using the spoon-and-level method for the best texture.
• Do not overbake; the cookies will continue to set as they cool on the hot baking sheet.
• Store in an airtight container with a slice of bread to maintain softness for days.