Butterscotch Chocolate Chunk Cookies 1 c Unsalted butter at room temperature
1 c Light brown sugar; firmly packed
1/2 c Dark brown sugar; firmly packed
3/4 ts Vanilla extract; (optional)
1 Egg
1/8 ts Salt
1 1/2 c Unbleached all-purpose flour
2 c Semisweet chocolate cut in coarse chunks
Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
Cream the butter with both sugars until very well blended. Mix in
the vanilla and egg, 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 until
done, about 10 to 12 minutes. Cool on racks. (Makes about 2 dozen large or 4
dozen small).
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