BROWN BUTTER BUTTERSCOTCH CHOCOLATE CHIP COOKIES RECIPE: The texture is chewy and soft. Brown butter and brown sugar are called for in the preparation of butterscotch chocolate chip cookies, which are then loaded with a substantial amount of chocolate and butterscotch chips. Recipe for a delectable sweet dessert that requires no chilling and can be prepared in a short amount of time. In addition, you won’t even require a mixer!
BROWN BUTTER BUTTERSCOTCH CHOCOLATE CHIP COOKIES RECIPE
These butterscotch chocolate chip cookies are an absolute treat, because to their chewy centres, crunchy rims, and nutty brown butter ingredients. Moreover, they are a dish that you can rely on when you are pressed for time, much like I am as a busy mother. You won’t need to haul out your mixer or chill these cookies because they don’t require either of those things.
The tempting combination of butterscotch morsels, delicious chocolate, and brown butter is a combination that cannot be ignored. These cookies, along with these toffee cookies and chocolate chip cookies, should be on your rotation if you have the same passionate love for brown butter as we do. The process of browning butter is a straightforward one, yet it imparts a great deal of flavour!
INGREDIENTS
- 113 g (1/2 cup) unsalted butter
- 160 g (1 1/4 cups) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 110 g (1/2 cup) light brown sugar
- 55 g (1/4 cup) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg, at room temperature
- 120 g (3/4 cup) semi-sweet chocolate chips
- 120 g (3/4 cup) butterscotch chips
INSTRUCTIONS
- Bake at 350 degrees Fahrenheit (177 degrees Celsius).Using parchment paper, line a large baking sheet with the material.
- At a temperature of medium-high, melt the butter in a small skillet or saucepan. Stir the butter occasionally while it is cooking until it has brown spots all the way through. Take the dish away from the fire and place it in a big bowl at room temperature.
- Flour, baking soda, baking powder, and salt should be mixed together in a medium bowl using a whisk.
- After the butter has cooled, add the sugars and whisk them rapidly for two minutes, until the mixture reaches a consistency that is thick, light, and creamy.
- The egg and vanilla should be whisked in until they are completely incorporated.
- Fold the dry ingredients in until they are almost completely incorporated.
- Include the chocolate and butterscotch chips in the mixture, and proceed to stir until everything is thoroughly incorporated.
- The dough should be scooped onto the baking sheet using a scoop that is two tablespoons in size, and there should be a gap of two inches between each cookie.
- Bake for ten to twelve minutes, or until the edges have a light golden brown colour and the centres are still light and little underbaked.
- After allowing it to cool for five minutes on the hot sheet pan, move it to a wire cooling rack to finish cooling.
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