Desserts, Featured

Recipe: Chocolate Chip and Butterscotch Chip Cookies

January 28, 2014

cookies-011You guys, I have been eating a lot of butter.  It’s all in the name of making a perfectly soft, chewy cookie, but I’ve had to combat my weeknight baking (and eating) with a heck of a lot of running.  It’s gray and rainy and miserable here in Seattle this week, so thank goodness I got to a good batch before too long.

Cookies are one of those dangerous things because they come together quickly and in one bowl.  Whereas a cake feels more like a weekend indulgence, cookies can happen any time I have 10 minutes to spare.  In fact, aside from the requisite sugar, butter, and eggs, you don’t even need the right type of flour.  Ian wanted chocolate chip cookies on a night when I had used the last of my white flour on some baked chicken tenders, so I made do with some whole wheat flour.  And you know what?  Ian declared them the best version yet.






Roughly adapted from Daisy Cottage Designs.

Yields about 24 cookies.


1 stick unsalted butter, room temperature
1/3 cup white sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
1 1/3 cups flour (I used whole wheat with no issues)
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups chocolate or butterscotch chips

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugars together until light and fluffy.  I mix this recipe by hand and it comes out great.
  3. Add vanilla, then beat in eggs, one at a time.
  4. Combine flour, baking soda, and salt, and add to wet mixture.  To be honest, I hate dirtying a separate bowl just for flour so I carefully mix the dry ingredients on top of the wet mixture, and then incorporate the dry mixture into the wet.  You know, shortcuts.
  5. Mix in your chocolate or butterscotch chips.  I have the rare child who doesn’t like chocolate, so I split the batter and do half chocolate/half butterscotch chips.
  6. Drop by the spoonful onto an ungreased baking sheet.
  7. Bake for about 10 minutes, until edges are lightly browned.
  8. Try not to eat all the cookies.

On another note, I tested the cookies the next morning and they were still perfectly soft.  There are too many in my belly as we speak.





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