Butterscotch Chocolate Chip Cookies Recipe : In spite of the fact that the exteriors of these cookies are crisp, the interiors of these cookies are gooey and chewy all the way through. One reason for this is that the cookies contain chocolate chips, which are responsible for giving them their distinctive texture. Delicious butterscotch and chocolate chips are packed into these cookies, which are a perfect combination of the two flavors. Upon closer inspection, one will discover that the exteriors of these cookies have a crispiness that is noticeable.
Butterscotch Chocolate Chip Cookies Recipe
Pecans and flaky sea salt, which serves to counteract the sweetness, are added to them, which not only enhances the already exceptional flavor of the food but also makes it much more appealing. Pecans are an excellent addition to various recipes since they help provide a counterpoint to the sweetness of the dish. The fact that they are now even more wonderful than they were before is a bonus.
Ingredients
- 1 1/4 cup (165 g) all purpose flour *see notes
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup (110 g) unsalted butter, melted
- 1/2 cup (100 g) light or dark brown sugar, packed
- 1/3 cup (75 g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 3/4 cup (120 g) semisweet chocolate chips
- 1/2 cup (90 g) butterscotch chips
- 1/4 cup (25 g) chopped pecans*
- Flaky sea salt for sprinkling
Also see : Spinach, Sweet Potato & Lentil Dhal Recipe
Instructions
Set the oven temperature to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. This will allow you to prepare the baking sheet. To prepare the mixture, put the flour, baking soda, baking powder, salt, and cinnamon into a medium-sized basin and whisk them together until they are thoroughly combined. Hold off till a later time.
The melted butter and sugars should be combined in a big basin, and then the mixture should be creamed together. This can be done manually or with the assistance of an electric mixer. Keep the mixing going at a medium-high speed until the mixture gets lighter and thicker (this should take approximately three minutes; for a reference, check out the picture that is included in the post).
After adding the egg and vanilla extract, whisk the mixture until it is completely smooth. Following the addition of the dry components, the mixture should be thoroughly combined. To incorporate the chips and nuts into the batter, use a rubber spatula at the appropriate time.
With a spoon, place the cookies on the baking sheet, making sure to leave a few inches of space between each one. This is because the cookies spread quite a bit after they are baked. For optimal results, it is recommended that you make use of a standard cookie scoop that measures two tablespoons in circumference.
Bake the cake for ten to twelve minutes, or until the sides have started to develop a light golden brown colour and the centre has become pale and swelled up. It is acceptable for the cookies to seem slightly underdone or under cooked after they have been removed from the oven since they will continue to bake and settle after they have been removed from the oven.
Once the mixture has been sprinkled with a small amount of sea salt, place it on a rack that is designed for cooling. After waiting for them to cool for around 10 minutes, you may then begin to consume them.
Notes
The flour should be scooped into the measuring cup first, and then a flat edge should be used to level it out. This will ensure that the flour is measured accurately. To accurately measure the flour, this is the correct method. Should you shake it or press it down into the cup when you scoop it out of the bag of flour, you should not do either of those things.
You should also refrain from scooping it out of the bag as soon as it is available. Your cookies may end up having an excessive amount of flour, and they will not spread evenly and pleasantly as a result of this. Your cookies will not turn out very nicely if you proceed in this manner.