Ingredients
Units
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar (light or dark)
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of baking powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 2/3 cup butterscotch chips
- Optional: 1/2 tablespoon rum or hazelnut liqueur
Instructions
- Preheat oven to 350ºF / 180ºC.
- Butter baking sheets or line them with parchment paper.
- Beat the softened butter with both sugars in a large bowl until creamy. You can use the stand mixer with the paddle attachment or a hand-held electric beater.Â
- Add egg, vanilla and liqueur (if using) and mix well.
- Add the dry ingredients (flour, baking powder, baking soda, and salt) and mix at low speed until a few dry spots remain. Don’t overbeat at this point, and scrape the sides of the bowl and bottom with a rubber spatula to integrate well.Â
- Add the dark chocolate chips and butterscotch chips. Mix with a spatula until no dry spots remain.Â
- Scoop cookie dough balls and place them on the prepared sheets, spacing them two inches apart. Or drop by tablespoons if you don't have a cookie scoop. You can add extra chips on top of each cookie before baking.
- Bake for 10 to 12 minutes, until edges are firm and cookies are slightly golden brown but still soft in the center.
- Let cool completely on cooling racks or a wire rack.
- Keep in tins or cookie jars.
Notes
- Organization:Â read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time:Â keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.Â
- Chilling: you can bake the cookies right after mixing the dough or chill it first. The difference is in its consistency and sometimes flavor. The chilled dough expands less and can have a more rounded flavor as the ingredients have time to meld together. In my experience, the difference is not that big, and I usually bake half and then chill the rest.Â
- Freezing: another great way to make these cookies ahead is by freezing the unbaked dough. Scoop the cookie portions and place them on a baking sheet; no need to leave much space between them. Freeze until rock solid and then transfer to a bag to remove the cookie sheet and use less space in the freezer.Â
- Storing: keep in an airtight container or jar. If you want them to remain soft, add a few pieces of bread to the container.Â
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American