Butterscotch Browned Butter Chocolate Chip Cookies
User Reviews
5
Butterscotch Browned Butter Chocolate Chip Cookies
Description
The recipe begins by browning unsalted butter until golden bits form and a nutty aroma develops, enhancing depth of flavor. After cooling, the butter is mixed with granulated and dark brown sugars before incorporating eggs, egg yolk, and vanilla. Flours, baking soda, baking powder, and fine sea salt are combined separately, then added to the wet mixture. Finally, chocolate-covered butterscotch caramels and chocolate chips are folded in.
The dough can be refrigerated or frozen before baking, allowing flavors to mature and achieving a sturdy dough that holds chunks well. Baking produces cookies with a balance of crispy edges and chewy centers, while the mix-ins offer pockets of melted butterscotch sweetness alongside rich chocolate. A sprinkle of flaked sea salt on warm cookies is recommended to elevate the salty-sweet contrast.
This recipe supports freezing cookie dough balls for up to two months, with baking directly from chilled dough after a brief rest at room temperature. This makes it convenient for making batches ahead.
Ingredients
- 2 unsalted butter
- 1 1/2 cups all-purpose flour measured correctly
- 1 cup bread flour measured correctly
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt fine sea salt
- 1/4 cup granulated sugar 50 grams
- 1 1/2 cups dark brown sugar packed
- 2 egg at room temperature, large eggs plus 1 egg yolk
- 2 teaspoons vanilla
- 2 cups chocolate covered butterscotch caramels (or Rolo candies)*
- 1 cup semisweet chocolate chips 170 grams
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
- Use Rolos or chocolate-covered butterscotch candies interchangeably in the dough.
- Add a sprinkle of flaked sea salt on each cookie immediately after baking to enhance flavor.
- Cookie dough balls can be frozen solid, transferred to airtight containers, and stored up to 2 months.
- Thaw frozen dough balls at room temperature for about 15 minutes before baking as usual.
User Reviews
Overall Rating
5
You'll Also Love
