Butterscotch Chocolate Chip Cookies

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 8 tablespoons unsalted butter (plus extra for buttering the baking sheet)
• 1 (11 ounce) package butterscotch chips
• 3/4 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3 cups semi-sweet chocolate chips or 3 cups bittersweet chocolate chips

Recipe

• 1 position rack in the center of oven; preheat oven to 350°; lightly butter a large baking sheet and set aside.
• 2 in a bowl, whisk flour, baking soda, and salt together; set aside.
• 3 cut butter into 1-inch pieces; place butter pieces with butterscotch chips in the top half of a double boiler set over about 2 inches of simmering water.
• 4 stir constantly until about ¾ melted; then remove from the heat and continue stirring until completely melted.
• 5 transfer melted mixture to a large bowl; cool for 5 minutes.
• 6 beat the brown sugar into the melted butterscotch mixture, using an electric mixer at medium speed, for 1 minute.
• 7 beat in the eggs one at a time, making sure the first is fully incorporated before adding the second.
• 8 scrape down the sides of the bowl and beat in the vanilla until smooth.
• 9 add the flour mixture and beat at low speed just until soft, crumbly pieces of dough form, not until the mixture gathers into a ball—the dough will be quite thick and oily.
• 10 beat in the chocolate chips at low speed, just until incorporated (you may also stir them in with a wooden spoon).
• 11 roll by tablespoonfuls into 1-inch balls; place on baking sheet 2-inches apart.
• 12 flatten each ball slightly with your fingers just until the sides begin to crack.
• 13 bake for 12 minutes; use an oven mitt or a hot pad to hold on to the baking sheet, then give it two or three hard raps against the oven rack to make the cookies fall.
• 14 bake for about 1 more minute, or until the cookies are flat and crackly but somewhat soft to touch.
• 15 cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.