How To Make Perfect Chocolate Chip Cookies
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Butterscotch Chocolate Chip Cookies + Using a Portion Scoop
Butterscotch Chocolate Chip Cookies (yield: 2 dozen)
Butterscotch
4 oz (113g) butter
1/2 c (107g) dark brown sugar
1 tsp (6g) fine salt
1. Add butter, dark brown sugar, and salt to a pot over medium heat.
2. Whisk continuously until the mixture thickens and reaches 300F (150C)
3. Spread onto a lined sheet pan and let cool and harden.
4. Once cool, break into small pieces.
Toasted Milk Powder
1/2 c (56) nonfat dried milk
1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.
Butterscotch Chocolate Chip Cookies
10 oz (283g) butter, softened
1 c (200g) sugar
1 c (213g) dark brown sugar
2 Tbsp (14g) toasted milk powder
2 eggs
1 tsp vanilla extract
3.25 c (455g) AP flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp (6g) fine salt
12 oz (340g) milk chocolate, chopped
butterscotch from above
1. Cream butter, sugar, dark brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chopped milk chocolate and butterscotch from above.
5. Cover and refrigerate the dough for at least two hours.
6. Scoop onto a parchment lined tray. For a number 24 scoop (roughly 2.5 Tbsp) bake at 375F (190C) for 10-12 minutes or until golden brown just around the edge.
My Ultimate Cookie | Basics with Babish
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The Ultimate Soft Baked Cookie Recipe
I love chocolate chip cookies but I like them thick and soft baked. I spent a lot of time kitchen testing for the ultimate chocolate chip cookie recipe. I think I nailed it with this one. Along the way, I found out that with this cookie recipe, I can use the same cookie base to make different kinds of cookies. In this tutorial, I am showing you 10 different cookie variations that you can make using the same cookie base. Cookies are wonderful gifts to give and share for all occasions. They are easy and quick to make, they do not require expensive equipments, they can be kept at room temperature in a covered container and they can stored to be eaten at a later date. To be able to get that thick soft baked cookie, please follow the chef's notes below. I hope you will enjoy this recipe as much as I do. They will make perfect gifts for Christmas!
Chef's Notes:
1. I start mixing with cold but not rock-hard butter, then you do not need to chill the cookie dough after mixing.
2. After creaming the butter, sugar and eggs - mix in the flour only until they are blended. Do not overmix. You do not want hard or tough cookies.
3. You need to measure at least 1/4 cup cookie batter per cookie. You can not make soft baked cookies with very little cookie dough.
4. Bake at a high temperature for a short period of time (400F between 13 - 18 minutes depending on your oven and the size of your cookies).
5. Use double pans so the bottoms of the cookies will not burn.
6. After you take the cookies out of the oven, let them sit on the baking sheet for about 5 - 10 minutes before you transfer them to cooling racks so they will continue to bake.
7. Before you start scooping out the cookie dough, bake one cookie first to see if you like the way it spreads. If it spreads too much, chill for 30. minutes.
8. You can prepare the cookie dough, form them into balls and freeze them. Thaw and bake when ready to bake.
9. The amount of ingredients you add like chocolate chips, nuts, sprinkles, raisins are variable depending on how much you want to put in. I personally like my cookies loaded :)
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Easy WHITE CHOCOLATE BUTTERSCOTH COOKIES Recipe | Recipes.net
Can't choose between white chocolate and butterscotch cookies? Make a batch of these sweet and moist cookies to get the best of both worlds. The rich buttery taste of butterscotch combined with white chocolate chips is a match made in heaven. It's a sweet treat that will satisfy your sweet tooth.
???? Check the recipe on how to make White Chocolate Butterscotch Cookies below:
Ingredients:
1½ cups all-purpose flour
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup butterscotch chips
½ cup white chocolate chips
¼ cup brown sugar
1 egg
2 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
Cooking spray
⬇️ How to make White Chocolate Butterscotch Cookies ⬇️
0:28 Preheat the oven to 350 degrees F and grease a baking sheet with cooking spray.
0:35 In a mixing bowl, sift together flour, baking powder, and salt. Set aside.
0:56 In a large mixing bowl, cream together butter and sugars until fluffy and creamy, roughly 8 to 10 minutes.
1:16 Add egg and vanilla extract. Continue creaming.
1:30 Fold the sifted flour mixture into the wet mixture until evenly incorporated.
1:38 Lastly, fold in chocolate and butterscotch chips until evenly incorporated.
1:50 Scoop roughly 2 oz cookie dough onto a greased baking sheet, inches apart from each other.
1:59 Bake in the oven for 10 to 12 minutes.
2:03 Transfer cookies to a wire rack and let cool before serving. Enjoy!
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White Chocolate Butterscotch Macadamia Nut Cookies
Y’all!! These cookies are INSANELY D TO THE LISH!! I created this recipe a few months ago and didn’t want to wait any longer to share it with you! I felt like baking tonight and it’s the perfect day for a cookie! Honestly, what day isn’t the perfect day for a cookie??! Give these beauties a try! They are the perfect blend of salty, sweet and crunch!
White Chocolate Butterscotch Macadamia Nut Cookies
2 1/4 cups all purpose flour
1 tsp fine sea salt
1 tsp baking soda
2 sticks unsalted butter softened
1 tsp vanilla
2 eggs
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup White chocolate chips
1 cup Butterscotch chips
1 cup chopped macadamia nuts
Preheat oven to 375
Cream together butter, vanilla and eggs. Add in sugars and combine. Mix together flour, baking soda and salt. Add to wet cookie batter. Once combined, add in chips and nuts.
Spoon batter onto cookie sheet covered with parchment paper and bake for 9-11 minutes.
Remove from oven and sprinkle with Maldon sea salt