This is the very first recipe where I not only created it, I also *get this* … actually wrote it down. Like, with real measurements and everything.
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It is the combination of multiple recipes and various attempts at creating a cookie that has more flavor than just sugar, can be dunked into coffee or hot chocolate without falling apart but isn’t so hard as to need to be, is rich and buttery, and is essentially the antithesis of cheap “bakery-style” cookies you find at the grocery store. You know, cookies you actually want to eat.
There are a few secrets to achieving this wonderful cookie. One is to ditch unsalted butter. The salt in regular butter helps to balance the sugar and hits all your taste buds (in a good way) at once. Another is to use more brown sugar than granulated sugar, again adding more flavor and a better texture. The final touch that really sends these cookies into another dimension is the addition of butterscotch flavored schnapps liqueur. Yes. Trust me.
Now you must know that these are good. Dangerously good. So good that my boys kind of sniffle at me if I dared to make some other cookie. If you make all the cookies at once, you might just eat them all at once. If that’s not what you really want to do, I have a strategy for you. The dough freezes well, and I will usually put most of it in a plastic tub to be kept either in the fridge or freezer. This way I can make a little at a time. It is easiest to scoop when it has had a chance to warm up a bit, but it doesn’t need to be at room temperature to be baked. Just be sure to give them a little more time in the oven.
Butterscotch Chocolate Chip Cookies Recipe
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1 cup salted butter at room temperature
- 1/4 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 Tbsp. butterscotch schnapps
- 1 cup chopped walnuts or pecans
- 2 cups semi-sweet chocolate chips (I also use chocolate candy, a great way to use up Halloween candy!)
Preheat oven to 375 F.
Measure the flour by fluffing it with a whisk first, then gently scooping it into your measure cup. Place the flour in a small bowl and whisk in the baking soda.
In a larger bowl, beat the ever loving crud out of your butter. It should be good and fluffy. Add the sugars and beat well. Add the eggs and the liqueur and beat till well combined.
Gently mix the flour into the butter mixture until combined. Stir in the chocolate chips and nuts and mix gently until they are evenly distributed in the dough. Line your baking sheets with parchment paper and drop dough by the spoonful. These do spread so be sure to leave enough space between each cookie. Bake for about 10 – 12 minutes or until golden brown in color.
Allow the cookies to cool a little in the pan to help them firm up, then transfer them to a cooling rack with a spatula. You are allowed to eat them whenever you can handle them without burning your fingers. Some patience is recommended! Enjoy!
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