This soft and chewy Chocolate Chip Cookie is sure to become a regular occurrence in your baking repertoire!
You will notice these ingredients are just about the same as any Toll House cookie recipe, but what is very different here is the mix method.
The melting of the butter will give this cookie a soft-batch result.
And the “harder” flour being Bread Flour has a higher protein content and can absorb more liquids (here it is the melted butter), hence keeping the cookie moist during and after baking.
Feel free to take this recipe further by adding any combination of chips or nuts as you wish! I used Butterscotch Chips and Chocolate on my first batch and that is the recipe I share with you below. YUMMY!
But how about White chocolate chips and Macadamia nuts!???
Milk Chocolate chips and raisins??
Dark Chocolate Chips and Pecans!!
Raisinettes!!! Ok, I’m getting C R A Z Y now!
The possibilities are endless with this very versatile, very delicious cookie!
**Yes you may use All Purpose or Plain Flour if you do not have Bread Flour- Just Note that whenever you substitute other ingredients for what I have intended here it will change the outcome.
Butterscotch Chocolate Chip Cookies
Yield 24 Cookies
I Used a 2 ounce cookie scoop
Unsalted Butter 2 Sticks (226g)
Brown Sugar 1 cup (210g)
Egg Yolks 3 (54g)
Whole Milk 2 Tablespoons (29g)
Vanilla Extract 1 1/2 teaspoons
Bread Flour 2 1/2 cup (340g)
Baking Soda 1 teaspoon (5g)
Salt 1/2 teaspoon
Butterscotch Chips 1 1/4 cup (224g)
Chocolate Chips 3/4 cup (168g)
In a small saucepot or in the microwave, melt the butter over medium heat.
Pour into a mixing bowl (or your Kitchen Aid fitted with the Paddle attachment) and add the brown sugar.
Mix on low speed to incorporate, and then increase speed to medium for about 2-3 minutes
Combine the Milk, egg yolks and vanilla in a small bowl and whisk together.
Add to the butter/sugar mixture on low speed.
Sift together the baking soda, salt and flour then add to the batter all at once.
Mix on low to combine well.
Add the Butterscotch chips and the Chocolate chips (or whatever combination you desire!) all at once.
Scoop the dough onto parchment paper lined sheet pans then chill for at least 30 minutes.
Meanwhile preheat your oven to 350 degrees F
Bake cookies for about 10-15 minutes or until slightly browned. Oven vary so the bake time will also vary.
Store baked cookies for up to a week in an airtight container at room temperature.
Raw dough can be frozen for up to 2 months, simply thaw and bake as needed.