Chocolate Butterscotch-Chip Cookies
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Martha Stewart Living
- Yield Makes about 4 dozen
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) butter, room temperature
- 1 cup sugar
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
Directions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about three minutes. Add eggs and vanilla; beat until well combined. Add the flour mixture all at once, and beat until just combined. Stir in chips.
- Drop tablespoons of batter onto prepared baking sheets, two inches apart. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool slightly. Repeat until all batter has been used.
These cookies are fabulous! I did alter the recipe a smidge. I used 2 and 1/2 cups of flour and I used all of the chips! 11 oz bag of butterscotch chips and 11 oz bag of chocolate chips! Yum!
Two words...flat and greasy!! This recipe is way overloaded with butter. Martha goofed badly on this one!
If you compare this to Nestle Tollhouse, which always turns out perfectly, this has at least one stick of butter too many and not enough flour. Worst recipe ever.
This is a terrible recipe. The proportion of butter to flour is all wrong. Obviously Martha didn't try it before she put her stamp of approval on it.
Don't waste your time. I tried this despite the negative reviews. Thought it would be like the delicious, thin cookies my mom made in the 60's and 70's. Thought I would just under-bake them so that they'd turn out a bit softer. No luck. Even substituted 4 tablespoons shortening for the extra 1/2 cup of butter, hoping that would give the end-product a little extra body. The result was tremendously greasy, flat cookies that couldn't even support the chocolate. It all melted together in the center.
Loved it. The butterscotch makes it extra yummy.
These cookies are amazing...I made them 3 different ways...traditional recipe....which wowed everyone as they are what I consider authentic..all butter cookies, so if you're looking for gourmet, all butter cookies, this is it! I also made them with just chocolate chips and substituted the other cup of butterscotch chips with a cup of chopped pecans...by far the best of the 3 for adults...third way, I added cocoa to the recipe and made chocolate, chocolate chip cookies...all good!
the name led me to think that these would be chocolate cookies with butterscotch chips, which sounded very appealing. these do not...
I would just decrease the chocolate chips and add butterscotch chips to my chocolate chip cookie recipe. This recips has too much butter in it. And if you decrease the butter, use 1/2 butter and 1/2 butter flavored Crisco and your cookes won't spread out as much as all butter cookies do.
I agree with "alicenelson." The cookies are too greasy and very flat. They do have a great taste but they are not the type I like. They left my sons hands with a layer of butter. I will keep looking for a cookie that has both types of chips.
These cookies were fantastic,my kids loved them,and so did my husband.Easy to make.GREAT TASTE....
These cookies are a little greasy with the extra half stick of butter. I think in the future I would just add some butterscotch chips to my old stand-by chocolate chip recipe. They were also a little thin for my taste and hard to get off the pan. Parchment paper did help with that, though.
We are going gluten free at house and I have been experimenting with using traditional recipes as a base and then combing other ingredients to make up the difference. I bought a wonderful book called Gluten-Free Banking w/ The Culinary Institute of America. It is very detailed in explaining the science behind the different combination's on how to make a recipe work. Is there anyone else going gluten free? Would love to hear from all that are, or that is thinking about it.
Can these be made into bars?
Cool slightly?? I think someone used the wrong word there. I would
want to cool completely for storage and that would be for several
days.