Simple and easy recipe for the most delicious chocolate chip and butterscotch chip cookies. These are the best chocolate chip cookies we've ever had! Hope you agree. Remember to use quality ingredients — it'll make all the difference.
1 cup unsalted butter (softened)
1 cup dark brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1/2 teaspoon sea salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips (Sunspire organics are very good)
3/4 cup butterscotch chips
Cream butter in large bowl with electric mixer at high speed until fluffy. Add brown and white sugars and beat about 4 minutes until light and fluffy in consistency. Add eggs one at a time and beat until completely mixed.
Combine flour, salt, and baking soda in a separate bowl. Add to butter and sugar mixture and combine at low speed. Add vanilla to mix and blend. Don't over mix.
Add chocolate and butterscotch chips and mix in to distribute well.
Place bowl in refrigerator to chill (this is an important step). Can leave overnight.
After dough has been chilled, preheat oven to 350° F (180° C).
Line cookie sheets with parchment paper (not waxed paper). Be careful not to let the parchment paper overhang the baking sheet.
Drop batter by the heaping spoonfuls onto the parchment paper, leaving about 2" between cookies. Put cookie sheet in oven and bake for about 9-12 minutes, until cookies are golden brown on edges and soft (not bubbly). Remove from oven and allow cookies to cool.
Eat and smile!
Makes about 4 dozen average sized cookies.
Side note: Parchment paper is wonderful to work with when baking cookies (and other foods). Not only does it eliminate the grease, it helps you to be more efficient. While you're waiting for one batch to get done, you can stage the next batch on another piece of parchment paper. When the first batch is done, remove the baked cookies by picking up the parchment paper and all. Then just place your new paper with the next batch on the sheet.