Loaded Butterscotch Chocolate Chip Cookies With Toffee
Do you ever experience decision paralysis at the bakery window? Me too, friends, me too. Luckily, my Loaded Butterscotch Chocolate Chip Cookies with Toffee are packed to the brim with ALL the chips so you don’t have to choose! Crisp on the edges, chewy in the center, and made in just one bowl, these 3-in-1 cookies are the perfect antidote to sweet indecision.
Servings: 12 Cookies
Calories: 275kcal
Equipment
- Small cookie scoop
Ingredients
- 2 Egg yolks
- ¼ Cup Granulated sugar
- ½ Cup Brown sugar
- ½ Cup + 1 Tablespoon Unsalted butter melted
- 1½ teaspoon Vanilla Extract
- 1 Cup All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- teaspoon Kosher salt
- ½ Cup Dark Chocolate Chips
- ¼ Cup Toffee Bits
- ½ Cup Butterscotch Chips
- Flakey sea salt
Instructions
- Preheat the oven to 350°F and line your baking sheet with parchment paper.
- Whisk egg yolks, sugar, melted butter and vanilla extract together until combined.2 Egg yolks, ¼ Cup Granulated sugar, ½ Cup Brown sugar, ½ Cup + 1 Tablespoon Unsalted butter, 1½ teaspoon Vanilla Extract
- Fold in your sifted flour, baking powder, baking soda and salt and mix until smooth.1 Cup All-purpose flour , ½ teaspoon Baking powder, ¼ teaspoon Baking soda, teaspoon Kosher salt
- Add the chocolate, butterscotch chips and toffee folding everything into the dough.½ Cup Dark Chocolate Chips, ½ Cup Butterscotch Chips, ¼ Cup Toffee Bits
- Form dough into balls using a small cookie scoop, or about 1.5 Tablespoons, and place on a parchment-lined baking sheet or plate. Place in the fridge to chill for about 20-30 minutes.
- Bake for 10 minutes before removing from the oven, topping with flakey salt and reshape as desired by using a large circular cookie cutter to round out the edges.Flakey sea salt
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Expert Tips
- Use a biscuit cutter to get perfectly shaped cookies. Did your loaded chocolate chip cookies come out looking wonky? Not to worry! Grab a biscuit cutter a size or two larger than the cookies (or a clear glass cup with a large enough opening). While the cookies are still warm from the oven, place the ring around the misshapen ones and gently swirl them around to reshape them into perfect circles.
- Rest the dough for the best texture. While the dough comes together very quickly since we don’t have to cream the butter and sugar, make sure you plan for ample chilling time. If you try to bake the cookies straight away, they will spread further and faster than if they are chilled. Additionally, resting the dough allows the flour to rehydrate, resulting in a better cookie.
- Stock your freezer. Cookie monsters though we may be, Calvin and I are just two people. To prevent us from accidentally overdoing it, I will often freeze my cookie dough into balls so I can always make just a handful of warm, ooey, gooey, straight-from-the-oven cookies. To do this, form dough into balls using about 2 tablespoons. Freeze them in a single layer on a parchment lined tray or plate. Once frozen through (about 30 minutes), pop them into a labeled zip-top freezer bag and freeze for up to 3 months. To bake, simply add 2-3 minutes to the recommended time.
Nutrition
Calories: 275kcal | Carbohydrates: 35g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 88mg | Potassium: 80mg | Fiber: 1g | Sugar: 25g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
