soft-baked chocolate and butterscotch chips cookies

The cookie pot(s) are empty.

YAY!

That means I can bake more cookies. :D

Since I am still thinking of the Soft-Baked White Chocolate Cranberry Cookies With Butterscotch Chips I baked last week, I thought I’d bake another batch of soft-baked cookies.

Yes, I really liked them.

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 Today I added chocolate chips and butterscotch chips to my cookies. Which turned out to be a wise decision because while the dark chocolate chips melt and become gooey, the butterscotch chips held their shape and retained a little bit of crunch.

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Perfect!

And these cookies are so easy to make – in fact, this cookie dough is one of the easiest I have ever worked with.

Here’s how.

In a mixing bowl, cream together butter and the sugars. I wanted flavorful cookies that are less sweet so I kept to the recommended amount of brown sugar but reduced the amount of caster sugar used.

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Once the mixture has turned pale, add the egg and egg yolk and mix to combine.

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Add vanilla extract and beat that in.

Add the sifted dry ingredients – flour, baking soda, cornstarch and salt in 2 batches and mix until just incorporated.

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Add the chocolate and butterscotch chips, and pulse to distribute evenly.

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Cover the bowl with cling film and chill the dough for at least 2 hours. Why? See here. Is this compulsory? Well, no. But I do find that cookie dough that has been chilled produces cookies that do not spread and have better consistencies.

In fact, I always chill my cookie dough over night.

But of course, you can choose not to chill your dough if you do not wish to.

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Dish the dough with an ice cream scoop, or roll them with your hands if you like and place them on a baking tray that has been lined with a baking sheet. I use my Tovolo Silicone Baking Mat, which is non-stick and does not require washing – simply bake, wipe and roll to store. Fabulous!

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Bake at 180°C for about 10 minutes. The cookies will look under baked and very soft. That’s what you want. If you prefer cookies that are more crispy on the outside, bake a further 2-3 minutes.

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Allow the cookies to cool on the tray for at least 10 minutes before you carefully transfer them onto a wire rack to cool completely.

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The cookies can be stored in an air-tight container at room temperature for up to a week. You can also stored the baked cookies in the freeze for up to 3 months. Alternatively, you can freeze the cookie dough balls (in an air-tight) container for up to 3 months. Thaw before baking.

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If you are a fan of soft-baked cookies, you really should try baking these cookies!

LOVE!

Soft-Baked Chocolate And Butterscotch Chips Cookies
Yields 24
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Ingredients
  1. 2 and 1/4 cups (280 grams) plain flour
  2. 1 teaspoon baking soda
  3. 1 and 1/2 teaspoons cornstarch
  4. 1/2 teaspoon salt
  5. 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
  6. 3/4 cup (135 grams) light brown sugar, loosely packed
  7. 1/2 cup (100 grams) caster sugar - I reduced this by 50%
  8. 1 large egg + 1 egg yolk
  9. 2 teaspoons (10ml)vanilla extract
  10. 1/2 cup (90 grams) chocolate chips
  11. 1/2 cup (90g) butterscotch chips
Instructions
  1. In a mixing bowl, cream together butter and the sugars. I wanted flavorful cookies that are less sweet so I kept to the recommended amount of brown sugar but reduced the amount of caster sugar used.
  2. Once the mixture has turned pale, add the egg and egg yolk and mix to combine.
  3. Add vanilla extract and beat that in.
  4. Add the sifted dry ingredients – flour, baking soda, cornstarch and salt in 2 batches and mix until just incorporated.
  5. Add the chocolate and butterscotch chips, and pulse to distribute evenly.
  6. Cover the bowl with cling film and chill the dough for at least 2 hours.
  7. Dish the dough with an ice cream scoop, or roll them with your hands if you like and place them on a baking tray that has been lined with a baking sheet.
  8. Bake at 180°C for about 10 minutes. The cookies will look under baked and very soft. That’s what you want. If you prefer cookies that are more crispy on the outside, bake a further 2-3 minutes.
  9. Allow the cookies to cool on the tray for at least 10 minutes before you carefully transfer them onto a wire rack to cool completely.
Adapted from Sally's Baking Addiction
Adapted from Sally's Baking Addiction
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Links to the products I love and use in my kitchen:

Tovolo Spatulart Love Tree Spatula

Tovolo Spatulart Heart Nylon Flex Turner

Tovolo Silicone Baking Mat – Jelly Roll 




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