(Butterscotch) Chocolate Chip Cookies
Some times I think cookies make the world go round.... Who can resist a melty chocolate chip cookie? Note: The butterscotch is optional, hence the parentheses. If omitted, feel free to add 1 cup of semisweet chocolate chips instead of 1/2 cup.
Yield: ~22-30 cookies
Bake Time: 10-12 minutes per tray
Bake Temp: 375 degrees F
1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon baking soda
1/2 teaspoon vanilla
1 1/4 cup unbleached all-purpose flour
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until mixture is well combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Slowly beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate and butterscotch chips.
2. Drop dough by rounded teaspoons 2 inches apart onto a parchment paper-lined cookie sheet. I use a size 40 ice cream scoop (1 1/2 Tablespoons) which results in 22 cookies but if you use the rounded teaspoons, you'll probably get closer to 30 cookies. Bake at 375 degrees F for 12 minutes, until edges are lightly browned. Transfer to a wire rack and let cool.
3. Enjoy! If there's any left, store in an airtight container once completely cooled.