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a moveable feast blog

Adult Chocolate & Butterscotch Chip Cookies

9/20/2017

8 Comments

 
Picture
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

Directions
  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.
8 Comments
Heidi
9/20/2017 10:23:10 am

Wow those look yummy! Are there any house rules how many you can have in a sitting :)

Reply
Jacqueline Steiner link
9/20/2017 10:43:52 am

Hilarious!!! House Rules: as many as you want;-)

Reply
Kim Bruder
9/22/2017 07:19:52 am

I love your recipes Jacquie! Those cookies look wonderful! It's fun to see what you create. I'll look forward
to trying some of your recipes. Maybe Sandra and I can try a couple together, sometime. Take care💜💜

Reply
Jacqueline Steiner link
9/22/2017 08:49:50 am

Kim--Thank you so much!!! Hope you and Sandra have fun trying recipes. Take good care and thank you for your comments. Have a wonderful day.

Reply
Jesse
10/11/2017 08:53:54 am

Now that's what I call a Cookie!!!

Reply
Jacqueline Steiner
10/11/2017 01:47:21 pm

Jesse--Thank you so much!!! They really are delicious!!! Hope you, Katherine and Casey are doing well. Happy belated birthday to you.

Reply
trishnat link
8/21/2019 11:16:14 pm

wow great recipe i'm definately gonna try it, also visit for fresh customized cake online :- https://bulbandkey.com/cake

Reply
Jacqueline Steiner
8/22/2019 09:01:22 am

Trish--I checked out your website. Your cakes are beautiful!!! The mango heart cake is especially stunning!!!

Reply



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    I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. ​Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.​

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