Chocolate chip cookies are as classic as cookies come.
I do love classics but it is nice once in a while to spruce them up. Que butterscotch.
Melting some butterscotch chips and drizzling the melted mess over each cookie and topping them with a sprinkle of sea salt = heaven.
I used mini chocolate chips and I might have to say that they are a perfect complement to the stand out butterscotch flavor – they just melt in your mouth.
You will not bite into a solid piece of chocolate (which could be a good and bad thing) – but you will enjoy all the flavors combined into one. The nutty cookie, with the blend of chocolate and then the smoothness and contrast from the butterscotch on top! Yum.
Oh and I can not forget the star of the show. Sea Salt. When is there a time that sea salt isn’t good? It adheres to the warm butterscotch. Sweet and salty combo’s are ever so good.
Chocolate Chip Cookies with butterscotch drizzle
adapted from New York Times
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 oz semi-sweet chocolate chips (I used the mini’s this time)
- 1 cup butterscotch chips
- Sea salt
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.