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Butterscotch Chocolate Chip Cookies

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“Use a real double boiler—not a bowl over a pan of simmering water. A crunchy cookie”
6 dozen cookies

Ingredients Nutrition


  1. Position rack in the center of oven; preheat oven to 350°; lightly butter a large baking sheet and set aside.
  2. In a bowl, whisk flour, baking soda, and salt together; set aside.
  3. Cut butter into 1-inch pieces; place butter pieces with butterscotch chips in the top half of a double boiler set over about 2 inches of simmering water.
  4. Stir constantly until about ¾ melted; then remove from the heat and continue stirring until completely melted.
  5. Transfer melted mixture to a large bowl; cool for 5 minutes.
  6. Beat the brown sugar into the melted butterscotch mixture, using an electric mixer at medium speed, for 1 minute.
  7. Beat in the eggs one at a time, making sure the first is fully incorporated before adding the second.
  8. Scrape down the sides of the bowl and beat in the vanilla until smooth.
  9. Add the flour mixture and beat at low speed just until soft, crumbly pieces of dough form, not until the mixture gathers into a ball—the dough will be quite thick and oily.
  10. Beat in the chocolate chips at low speed, just until incorporated (you may also stir them in with a wooden spoon).
  11. Roll by tablespoonfuls into 1-inch balls; place on baking sheet 2-inches apart.
  12. Flatten each ball slightly with your fingers just until the sides begin to crack.
  13. Bake for 12 minutes; use an oven mitt or a hot pad to hold on to the baking sheet, then give it two or three hard raps against the oven rack to make the cookies fall.
  14. Bake for about 1 more minute, or until the cookies are flat and crackly but somewhat soft to touch.
  15. Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.

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