Butter Chip Cookies
Chewy drop cookies loaded with butterscotch and chocolate chips, sweetened with honey and a hint of almond extract. Made with egg whites for a lighter texture that still satisfies.
YIELD
3 dozenPREP
20 minCOOK
20 minREADY
60 minTwo kinds of chips in one cookie? Yes, and they get along beautifully.
Butterscotch and semi-sweet chocolate melt into pockets of caramel-meets-cocoa goodness in every bite.
Honey adds a floral sweetness while almond extract brings a subtle nuttiness that sets these apart from your standard cookie jar fare.
Whipped egg whites (no yolks here) keep the texture light and chewy without sacrificing richness.
Baked low and slow, they come out golden with soft centers and slightly crisp edges.
Kitchen Tips
- Beat egg whites until fluffy before adding; this is what gives the cookies their airy chew
- Mix on low speed after adding flour and chips, just until combined. Overmixing makes them tough
- Let the cookies cool completely on a flat surface so the bottoms don’t get soggy
- Dark brown sugar gives deeper molasses flavor; don’t swap for light
Ingredients
Directions
Preheat oven to 300.
Mix together flour, baking soda, and salt and set aside.
In a large bowl, blend brown and white sugars.
Add margarine and mix with electric mixer.
In a small bowl, beat egg whites until fluffy.
Add egg whites, honey, vanilla and almond extracts to sugar mixture.
Beat until smooth.
Scrape down sides of bowl. Add flour mixture, butterscotch, and chocolate chips and mix on low speed just until combined.
Do not overmix.
Drop by rounded tablespoon onto ungreased cookie sheets about 2 inches apart.
Bake 18 to 20 minutes until lightly browned.
Transfer to cool flat surface.
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