Butterscotch Chocolate Chunk Cookies
Yield
3 dozenPrep
15 minCook
10 minReady
35 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
at room temperature |
|
| 1 | cup |
brown sugar, light
firmly packed |
*
|
| ½ | cup |
brown sugar, dark
firmly packed |
*
|
| ¾ | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | cups |
semi-sweet chocolate
semi-sweet, cut in coarse chunks, null, null |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
at room temperature |
|
| 237 | ml |
brown sugar, light
firmly packed |
*
|
| 118 | ml |
brown sugar, dark
firmly packed |
*
|
| 3.8 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 0.6 | ml |
salt
|
|
| 355 | ml |
all-purpose flour
|
|
| 473 | ml |
semi-sweet chocolate
semi-sweet, cut in coarse chunks, null, null |
*
|
Directions
Preheat oven to 400℉ (200℃).
Line two baking sheets with parchment paper.
Cream the butter with both sugars until very well blended.
Mix in the vanilla and egg, then fold in the salt, flour and chocolate chunks.
Form into small or large balls (walnut-sized or golf-ball-sized, as desired).
Place on the baking sheets and press down slightly.
Bake until done, about 10 to 12 minutes.
Cool on racks.
