Brown Butter Butterscotch Chocolate Chip Cookies

Brown Butter Butterscotch Chocolate Chip Cookies requires around 2 hours and 12 minutes from start to finish. This recipe makes 36 servings with 161 calories, 1g of protein, and 8g of fat each. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 9 would say it hit the spot. This recipe from Stephs Bite by Bite requires unsalted butter, chocolate chips, vanillan extract, and plain greek yogurt. It works well as a very affordable dessert. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 4%. Brown Butter, Oatmeal and Butterscotch Toffee Chip Cookies, Brown Butter Salted Caramel Chocolate Chip Cookies {Brown Butter Week}, and Chocolate Chip Butterscotch Peanut Butter Cookies are very similar to this recipe.

Servings: 36

Preparation duration: 120 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a saucepan, over medium heat, melt the butter. Whisk the butter continuously, and as it cooks it will begin to foam and turn to a golden brown. The golden brown will slowly change to a deeper brown and will start to smell nutty. Once this happens, turn the heat off and immediately transfer it to a bowl to keep the butter from burning. Let it sit and cool for a few minutes. In the bowl of a stand mixer, beat the butter and sugars together on medium speed, until combined. Add in the egg, egg yolk, vanilla, and yogurt, mixing together. Add in the dry ingredients, and slowly mix until the flour is just blended in -- don't over mix! Finally, stir in the chocolate chips, mini chocolate chips, and butterscotch chips. Cover the mixing bowl with plastic wrap and chill for two hours in the fridge. Remove dough from fridge, preheat oven to 350 degreed. Then, with a cookie scoop, scoop out the cookie dough on the cookie sheet, spacing each one about two inches apart. Bake cookies for 12-15 minutes, or until cookies are just golden around the edges. Remove from oven and let cool for 2 minutes on the cookie sheet, before transferring to a wire rack to cool completely.

 

Step by step:

1. In a saucepan, over medium heat, melt the butter.

2. Whisk the butter continuously, and as it cooks it will begin to foam and turn to a golden brown. The golden brown will slowly change to a deeper brown and will start to smell nutty. Once this happens, turn the heat off and immediately transfer it to a bowl to keep the butter from burning.

3. Let it sit and cool for a few minutes. In the bowl of a stand mixer, beat the butter and sugars together on medium speed, until combined.

4. Add in the egg, egg yolk, vanilla, and yogurt, mixing together.

5. Add in the dry ingredients, and slowly mix until the flour is just blended in -- don't over mix! Finally, stir in the chocolate chips, mini chocolate chips, and butterscotch chips. Cover the mixing bowl with plastic wrap and chill for two hours in the fridge.

6. Remove dough from fridge, preheat oven to 350 degreed. Then, with a cookie scoop, scoop out the cookie dough on the cookie sheet, spacing each one about two inches apart.

7. Bake cookies for 12-15 minutes, or until cookies are just golden around the edges.

8. Remove from oven and let cool for 2 minutes on the cookie sheet, before transferring to a wire rack to cool completely.

Nutrition Information:

covered percent of daily need