The following recipe is from the September 24th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Everyone loves crunchy, gooey chocolate chunk cookies. This version, from award-winning pastry chef and bestselling cookbook author Nick Malgieri uses a combination of bittersweet and milk chocolate, and plenty of butter and brown sugar to impart a strong butterscotch flavor. Pass the milk.
Butterscotch Chocolate Chunk Cookies
About This Recipe
|Yield:||about 48 cookies|
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened
- 3/4 cup light brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 1 large egg
- 6 ounces bittersweet chocolate, cut into 1/4 inch pieces
- 6 ounces milk chocolate, cut into 1/4-inch pieces
- 2 cookie sheets or jelly roll pans lined with parchment or foil
Set racks in the upper and lower thirds of the oven and preheat to 350ºF.
Stir the flour, baking soda, and salt together and set aside.
Combine the butter, brown sugar, and vanilla in the bowl of an electric mixer. Beat with the paddle on medium speed until just mixed, then beat in the egg. (Overbeating this type of cookie dough will make the cookies rise, then flatten out during baking, instead of remaining risen and moist.)
Remove the bowl from the mixer and use a large rubber spatula to stir in the flour mixture, then the chocolate.
Drop teaspoons of the dough 2 to 3 inches apart on the prepared pans to allow for spreading. Bake the cookies until they are spread, well risen, and golden, about 15 minutes. About halfway through the baking, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives off strong bottom heat, place the pan on the lower rack stacked on top of a second one for insulation.
Slide the parchment papers off the pans to cool the cookies.