Butterscotch Chocolate Chip Cookies Recipe – Step by Step Guide

Butterscotch Chocolate Chip Cookies Recipe – Step by Step Guide : In all candor, I am able to assert that these butterscotch chocolate chip cookies are an absolute masterpiece! In addition to being laden with butterscotch and chocolate chips, the centers of these candies are little chewy, while the borders are slightly crispy.

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Butterscotch Chocolate Chip Cookies Recipe – Step by Step Guide

Ingredients

• 2 cups (250 g) all-purpose flour, spooned and leveled
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup (168 g) unsalted butter, softened
• ¾ cup (165 g) light brown sugar, packed
• ¼ cup (50 g) granulated white sugar 
• 2 egg yolks, at room temperature
• 1 tablespoon vanilla bean paste or vanilla extract
• ¼ cup (50 g) butterscotch chips, melted
• ½ cup (100 g) butterscotch chips 
• ½ cup (100 g) semi sweet chocolate chips 
• flaky sea salt for sprinkling on top optional
• extra butterscotch and chocolate chips for sprinkling on top optional

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Instructions

1. The oven should be preheated to 350 degrees. Put two baking sheets in a separate bowl and line them with parchment paper.
2. Flour, baking powder, baking soda, and salt should be mixed together in a bowl of intermediate size using a whisk. After that, put the flour mixture to the side.
3. The butter, brown sugar, and granulated white sugar should be creamed together in a large bowl using an electric mixer on high speed until the mixture is light and fluffy, which should take about two to three minutes. (If you would rather, you can also use the bowl of a stand mixer that has been fitted with a paddle attachment.)
4. After adding the egg yolks and vanilla extract, beat the mixture on medium speed for one to two minutes, or until the mixture is pale in color and fluffy. In the event that it is required, scrape the edges of the bowl.
5. Mix on medium speed until the butterscotch chips have melted and are completely incorporated into the mixture.
6. Put the dry ingredients into the bowl with the wet ones, and mix on a low speed until everything is incorporated.
7. Utilizing a rubber spatula, incorporate the chocolate chips and butterscotch chips into the dough you have prepared.
8. A big cookie scoop with a capacity of two tablespoons should be used to scoop the dough. The cookie dough balls should be spaced three inches apart on a baking sheet that has been coated with parchment paper. After ten to eleven minutes in the oven, the color should be a light golden brown.
9. Once the cookies have finished baking, allow them to cool for five minutes on the cookie sheet before moving them to a wire rack to finish cooling entirely at room temperature. While the cookies are cooling, sprinkle additional chocolate chips, butterscotch chips, and flaky sea salt on top of each cookie.

FAQ’S

Q1. Does butterscotch go well with chocolate?

When baking a dessert to impress, this butterscotch cake is my favorite. Melted butterscotch morsels and brown sugar give this cake robust taste, and butterscotch and chocolate are always a success.

Q2. What pairs with butterscotch?

Garnish baked apples, sautéed bananas, or poached pears with warm butterscotch sauce. Taste like whipped cream. To serve over angel food or pound cake, mix whipped cream with a generous portion of sauce. Alternatively, pipe the butterscotched whipped cream into eclairs or mini-cream puffs and cover them with chocolate sauce.

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