Butterscotch Browned Butter Chocolate Chip Cookies
User Reviews
5.0
30 reviews
Excellent
Butterscotch Browned Butter Chocolate Chip Cookies
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Butterscotch Browned Butter Chocolate Chip Cookies are ridiculously flavorful and chewy with crisp edges and an ooey gooey center. These salty-sweet treats might just be the best cookies you'll ever try!
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Ingredients
- 2 sticks (227 grams) unsalted butter
- 1 1/2 cups (187 grams) all-purpose flour, measured correctly
- 1 cup (127 grams) bread flour, measured correctly
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/4 cup (50 grams) granulated sugar
- 1 1/2 cups (300 grams) packed dark brown sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla
- 2 cups (198 grams) chocolate covered butterscotch caramels (or Rolo candies)*
- 1 cup (170 grams) semisweet chocolate chips
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Instructions
- In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Stir in the granulated sugar and dark brown sugar. Allow to cool for about 20 minutes to room temperature.
- In a medium bowl, combine the all-purpose flour, bread flour, baking soda, baking powder, and salt. Set aside.
- With an electric mixer, beat the cooled butter, granulated sugar, and brown sugar until well combined, about 1 to 2 minutes. Add the eggs, yolk, and vanilla, beating until combined. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips and butterscotch caramels. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
- Preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
- Let dough sit at room temperature just until it is soft enough to scoop. Using a large spring-loaded cookie scoop, divide the dough into 3-tablespoon sized balls and place on prepared baking sheets.**
- Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool for 2 minutes before removing to wire racks to cool completely. Serve or store in an airtight container for 3 days.
Notes
- *Feel free to use Rolos instead of chocolate-covered butterscotch candies. I recommend adding a little flaked sea salt to the top of each cookie right after they come out of the oven, for a deliciously salty-sweet treat.
- **At this point, you can freeze the dough balls until solid, then transfer to an airtight container and store in the freezer for up to 2 months. Let sit at room temperature for 15 minutes before baking as directed.
- At this point, you can freeze the dough balls until solid, then transfer to an airtight container and store in the freezer for up to 2 months. Let sit at room temperature for 15 minutes before baking as directed.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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