Butterscotch Chocolate Chunk Cookies Recipe Recipe

Name: Butterscotch Chocolate Chunk Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 10 tablespoons (1 1/4 sticks) unsalted butter, softened; 3/4 cup light brown sugar, firmly packed; 1 teaspoon vanilla extract; 1 large egg; 6 ounces bittersweet chocolate, cut into 1/4 inch pieces; 6 ounces milk chocolate, cut into 1/4-inch pieces; 2 cookie sheets or jelly roll pans lined with parchment or foil

Servings: persons

1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
3/4 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1 large egg
6 ounces bittersweet chocolate, cut into 1/4 inch pieces
6 ounces milk chocolate, cut into 1/4-inch pieces
2 cookie sheets or jelly roll pans lined with parchment or foil

1
Set racks in the upper and lower thirds of the oven and preheat to 350u00b0F.
2
Stir the flour, baking soda, and salt together and set aside.
3
Combine the butter, brown sugar, and vanilla in the bowl of an electric mixer. Beat with the paddle on medium speed until just mixed, then beat in the egg. (Overbeating this type of cookie dough will make the cookies rise, then flatten out during baking, instead of remaining risen and moist.)
4
Remove the bowl from the mixer and use a large rubber spatula to stir in the flour mixture, then the chocolate.
5
Drop teaspoons of the dough 2 to 3 inches apart on the prepared pans to allow for spreading. Bake the cookies until they are spread, well risen, and golden, about 15 minutes. About halfway through the baking, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives off strong bottom heat, place the pan on the lower rack stacked on top of a second one for insulation.
6
Slide the parchment papers off the pans to cool the cookies.

1494

kcal

Calories

107

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 10 tablespoons (1 1/4 sticks) unsalted butter, softened, and more.

Yes, Butterscotch Chocolate Chunk Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Chocolate Chunk Cookies Recipe

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