Adult Chocolate & Butterscotch Chip Cookies

My BF has a thing for caramely, butterscotchy tidbits and chocolate chip cookies. [Ed. Note: C is for cookie, and after proper advisement from my attorney, I submit that it is, indeed, good enough for me.] I mixed the two together and added liquor and dare I say this is the cookie, at least in our house. The butterscotch schnapps put it over the top with a toasted caramel note without it tasting boozy. Have tried this same recipe with bourbon, and it's good, real good. [Ed. Note: Hiccup.]

There are rules in our house for homemade chocolate chip cookies 1) not flat and crispy 2) not cake like 3) must be cold from the fridge 4) must be soft and chewy in the center and crispy around the edges. Some people like warm cookies out of the oven, but we like our cookies cold from the fridge.

You can eat these cookies with milk, but bourbon also works. Please designate a driver if you go this route.

Inspired by: Baked – New Frontiers In Baking

​Serving size: Makes 1 dozen cookies

Ingredients

• 1 cup + 2½ tablespoons all-purpose flour (spooned into measuring cup and leveled off with a straight-edge knife)
• ½ teaspoon table salt
• ½ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, soft, but cool
• ½ cup packed dark brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ tablespoon butterscotch schnapps or bourbon (I used butterscotch schnapps here)
• 4 ounces bittersweet chocolate chips
• 2 ounces butterscotch chips

Instructions

1. In a large bowl, whisk the flour, salt and baking soda and set aside.
2. In a medium bowl, beat the butter and both sugars together until smooth and creamy (I used a hand mixer). Scrape down bowl, add egg and beat until light and fluffy.
3. Add vanilla and butterscotch schnapps and beat for 5 seconds.
4. Add half the flour mixture and mix for 15 seconds. Add remaining flour mixture and beat just until incorporated.
5. Using a spatula, fold in the chocolate and butterscotch chips.
6. Cover the bowl tightly with plastic wrap and place in the refrigerator for at least 8 hours.
7. Preheat the oven to 375 °F. Line baking sheet with parchment paper.
8. Use an ice cream scoop with relase mechanism to scoop out dough in 2-tablespoon-size balls. Shape the dough into perfect balls and place on prepared baking sheets, about 1 inch apart.
9. Bake for 12-14 minutes (rotating pan once halfway through), until edges of cookies are golden brown and the tops start to darken.
10. Remove from oven and place cookie sheet on a wire rack for 5 minutes to rest. Then, use a spatula to transfer individual cookies to a wire rack to cool completely. 
11. Note:  These cookies develop more flavor on the next day...if you can hold off that long.