Butterscotch Chips Chocolate Cookies
This past weekend as I was blog hopping I landed on Foodolicious Pictured. Chocolate chip cookies on this blog were irresistible with white chocolate chips adorning the cookies. I planned to make them the very next day. Unfortunately the nearest store was out of white chocolate chips and I used butterscotch chips instead.
I followed the recipe as given. Cookies were soft and a little sweeter than what I had expected but not very sweet that it cannot be eaten. Initially I was not sure if the sweetness was from the butterscotch chips or if the recipe itself had a bit too much sugar in it. Later I noticed that the cookies that had too many chips were a little sweeter than the ones that had fewer chips. I guess I did not mix in the chip properly. 🙁 😛 My nephew who was visiting me on the weekend said he liked cookies and were not very sweet. I do not know if he was being nice and polite or if that was an honest feedback. Mr.U tasted them yesterday and I liked them a lot but thought it was a little too sweet. He doesn’t have a sweet tooth and I took his comment on sweetness with a grain of salt. 😉
Source: Foodolicious Pictured
Total Time: 1 hour 25 minutes (includes refrigeration time)
Preparation: 10 – 15 minutes
Resting Time: 1 hour
Bake Time: 8-10 minutes
Yields: 2 dozen
- 140 grams or 1 stick ( ½ cup) + 2 tbsp. Unsalted Butter, at room temperature
- 1 Large Egg, at room temperature
- 130 grams or 1 cup All Purpose Flour
- 200 grams or 1 cup Brown Sugar (I used dark brown sugar)
- 6 tbsp. Cocoa Powder
- ½ tsp. Baking Soda
- ¼ tsp. Baking Powder
- ½ tsp. Salt
- 1 tsp. Vanilla Extract
- 1 cup Butterscotch Chips, divided into ¾ cup + ¼ cup (Can substitute White Chocolate Chips)
- Sift together flour, cocoa powder, salt, baking soda and baking powder or mix all these ingredients together in a bowl and keep aside.
- In another large bowl cream together butter & brown sugar on high speed for about 2-3 minutes.
- Add egg and beat until incorporated into the butter sugar mixture.
- Add vanilla extract and mix.
- Gradually add flour and beat until just combined.
- Add ¾ cups butterscotch or white chocolate chips and mix well.
- Cover the dough bowl with saran wrap and refrigerate for an hour until the dough is firm. I had to go out and I refrigerated it for about 4 hours.
- Preheat the oven to 350F (180C) and line a cookie sheet with parchment paper.
- Remove the dough and shape it into small balls, slightly flatten and dot the remaining chips on top of each cookie. Since I chilled the dough for 4 hours, it was very firm and was a little difficult pulling off the dough. In 5 – 10 minutes the dough was manageable. I baked in two batches and the dough from second batch was easy to work with. I used my clean hands to shape the cookies.
- Place cookies at least 2” apart as these cookies spread a lot.
- Bake for 8-10 minutes until just soft, in a preheated oven on the middle rack. The cookies will be very soft and might seem unbaked but that is fine. Cookies will continue to bake as they cool. I baked first batch for 9 minutes and the second for 10 minutes. The first batch cookies were little softer than the second batch and I liked both the batches. You can bake for either 9 or 10 minutes
- Cool the cookies for 5 minutes on the cookie sheet, and then transfer to a wire rack to cool completely.
- Store them in an airtight container. I baked the cookies on Sunday and still taste fresh 4 days later (I am editing this post late Thursday night).
This day in 2014: Tilor Torkai ~ Sesame Fish