Yields: About 4 dozen
Prep. time: 10-15 minutes
Cooking time: about 9-13 minutes per batch
Equipment needed: Baking sheets, mixer (use the paddle attachment, not a whisk or other attachment)
- 1 cup (2 sticks) butter or margarine, softened
- 3/4 cup packed brown sugar
- 3/4 cup white/granulated sugar
- 1 tsp. vanilla extract
- 2 eggs
- 2&1/4 cup flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups (12 oz. bag) chocolate chips (I use Ghirardelli semi-sweet chocolate chips—they are so much better than cheap chocolate chips)
- 1 cup (half of a 12 oz. bag, a.k.a. 6 oz.) butterscotch chips
Preheat the oven to 375*F. Combine the flour, salt, and baking soda in a bowl and set aside. Combine the butter, brown sugar, white/granulated sugar, and vanilla extract in the mixer's mixing bowl and beat on low on medium speed until creamy. Add one egg at a time, and thoroughly beat each into the cookie dough on medium speed. Slowly add the flour mixture, beating on low or medium low speed until it's fully incorporated. Slowly add in the chocolate chips and butterscotch chips, beating on low speed to help blend them into the dough. Drop by rounded tablespoon onto ungreased baking sheets, being sure to leave room in between each ball of dough to allow the cookie to spread as it cooks (I just use my hands and scoop out tablespoon-sized blobs of dough). Bake for 9-11 minutes, or until golden brown (mine took about 13 minutes to bake perfectly). Remove from the oven and allow to cool on the baking sheets for 2 minutes, then remove cookies from sheets and place on wire racks to cool completely. Store in an air-tight (tupperware) container. (Helpful tip: To keep cookies soft, place a slice of bread in the container they're stored in. The cookies draw out the moisture in the bread and that helps keep them soft. Be sure to replace the bread slice once it's dried out).
These are your quintessential chocolate chip cookies, just dressed up a bit with the addition of butterscotch chips. They're soft on the inside, but lightly crispy around the edges and the "chips" have that magic way of staying melty, even after the cookies have cooled all the way. Delicious!