Oh, butter. Why do you make everything better? You might make my jeans tighter, but I don’t hold that against you.
Especially when you can turn a few simple ingredients into this. A browned butter butterscotch chocolate chip cookie, or as I like to call it: the best thing ever.
Melt two sticks of room temperature, unsalted butter in a skillet.
When it’s melted, let it cook a bit longer, then turn off the heat and set aside.
Butter and sugar make the magic happen.
Cream the wet ingredients together, careful not to overmix.
Your trusty dry ingredients bring it all together.
Use a spoon or spatula to gently combine the dry ingredients into the wet.
The dough will look wet compared to traditional cookie dough. Refrigerate it before baking.
Roll into balls and pop these babies into the oven!
Let cool on a wire rack. See how the bottom of that cookie is dark golden brown? This is the best soft-in-the-middle, crunchy-on-the-outside cookie. EVER.
Go ahead. Try and just have one.
Recipe, adapted from Alton Brown’s recipe, posted by Joy the Baker:
- 2 sticks unsalted butter
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup sugar (I used cane)
- 1 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips (I used a combination of semi-sweet and butterscotch)
- Heat the oven to 375 degrees F.
- Melt the butter in a heavy-bottom skillet over low heat.
- Sift together the flour, salt, and baking soda and set aside. (I don’t always sift but the original recipe called for bread flour, so I took the time to sift the dry ingredients here. It does make a difference!)
- Pour the melted butter into a large mixing bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, vanilla extract and mix until well combined.
- Slowly incorporate the flour mixture until thoroughly combined. I always use a spatula or wooden spoon for this step instead of an electric mixer.
- Stir in the chocolate and butterscotch chips.
- Chill the dough, then scoop onto a parchment or silicone-lined baking sheet.
- Bake for 14 minutes or until golden brown, checking the cookies after 7 minutes. Rotate the baking sheet for even browning.
- Cool completely and store in an airtight container.