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| The dough turned out really dark from using all brown sugar. |
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| These cooled for 15 minutes before I took them off the pan. |
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| My little book worm! |
Butterscotch Chocolate Chip Cookies
1 cup unsalted butter, at room temperature
1 cup light brown sugar, firmly packed
1/2 cup dark brown sugar; firmly packed
3/4 teaspoon pure vanilla extract
1 egg
1/8 teaspoon salt
1 1/2 cups unbleached all-purpose flour
2 cups semisweet chocolate, cut in small coarse chunks (Lindt or Ghiradeli
Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
In a mixer, cream the butter with both sugars until very well blended. Mix in the vanilla and the egg very well. Then fold in the salt, flour and chocolate chunks.
Form into small or large balls (walnut-sized or golf-ball-sized, as desired).
Place on the baking sheets and press down slightly. Bake on upper rack until done, about 10 to 12 minutes. Cool on racks.
Makes about 2 dozen large cookies
Disclaimer-
I love fresh baked cookies from the oven. I froze half of the dough for a later use. I also let the cookies cool and placed them in ziplock bags to go with the kids lunches later on this week. We all tried a warm cookie with cold milk and loved them! Yum!
