Indulge in the Sweet Symphony of Butterscotch and Chocolate Chip Harmony!
Photo and recipe created by Elisabeth @zazachef_cook.eat.repeat
- ½ cup Butter, unsalted
- ¼ cup Brown sugar
- ½ cup Granulated sugar
- 1 Egg, large
- 1 ½ cups Pamela’s Artisan Flour
- 1 tsp Baking soda
- ½ tsp Salt
- 1 pinch Sea salt
- 1 tsp Vanilla extract
- ½ cup Butterscotch chips
- ½ cup Chocolate chips, semisweet
Yield:
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
In another large bowl, using an electric mixer at medium speed, beat together the butter and sugars until smooth and mixed together well. Add the egg and vanilla and mix on low speed until mixed in. Add the flour, baking soda and salt into the mixture and mix until just incorporated. Do not overmix dough.
Add butterscotch chips, and chocolate chips and mix together just until incorporated.
Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets. Dip your fingers into water and press on the cookies to flatten them out.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched about 9 minutes but depends on the size of the cookies so make sure to keep an eye on them. Transfer the cookies to wire racks to cool completely. Sprinkle sea salt on cookies while they cool.
Makes 12 -30 cookies depending on size.