For a girl who ate her first chocolate chip cookie only ten years ago, Tates Bake Shop you did not disappoint. And before this gets any further, I was 30 at the time so do the math.
I fell in love with baking and while my go to inspiration for recipes has been books and the many talented bakers on Instagram, coming across Stella Parks recipe for this cookie brought back the fondest memories. So I decided to follow the recipe which by the way you have to try – amongst other things she miked a cookie y’all! Link here and at the end of the post.
I am not going to lie – these are sinful in a good way. You want the butter, you need the butter and while I was hoping to make 56 cookies, I could only make 33… not sure why but the ‘snap’ was on point.
There are a few modifications that were made to the recipe but for the most part I stayed true to the instructions and ingredients.
One batch of cookies, 8 happy kids, 4 not so sure mothers how many had been eaten by each of them and a few that I put away for myself – win win.
Chocolate Butterscotch Cookies
- 1 3/4 cup All purpose flour leveled
- 1 cup light brown sugar firmly packed
- 1/2 cup cane sugar only
- 1 tsp salt
- 1 1/4 tsp baking soda
- 16 tbsp cold unsalted butter cut into 1" cubes
- 1 cup semi sweet chocolate chips
- 1/4 cup butterscotch chips
- 1 no large egg cold
- 1 1/2 tsp vanilla extract
- Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper and set aside.
- Combine flour, light brown sugar, raw cane sugar, salt, and baking soda. Pulse until well-combined in the food processor.
- Add cold butter and pulse to form a dry and powdery mix. Make sure not to over pulse to melt the butter.
- Follow with chocolate and butterscotch chips an pulse 3 times to combine. Transfer to a mixing bowl.
- Beat egg and vanilla extract together and pour into the mixture. Mix well to combine. At this point it will be a crumbly mixture.
- Once the wet ingredients have been absorbed, knead mixture by hand until it comes together like classic dough. This dough can be refrigerated for a week or frozen for up to 3 months.
- Portion out with a tablespoon ice cream scoop on to the baking sheet. Leave about 2 inches all around each scoop as the cookies will grow in the oven.
- Bake for 13- 15 minutes till you see the sides turn the beautiful golden brown.
- Pull out and let cool on the sheets - it is tempting, I tried and lost a cookie 🙁 so stay strong.
- Please make sure egg and butter are cold and not at room temperature.
- Use a food processor if possible.
Any which way you make this cookie, do not forget to save yourself one. A bow to bravetart for this incredible recipe and can’t wait to see you guys make some too.
Do try this recipe and would love it if you tag @beyondcurry on Instagram and hashtag it #beyondcurry.
Link to original recipe: here