Here's a delicious twist on basic chocolate chip cookies! These salty-sweet desserts will be the cookie everyone grabs for at holiday dinners.
Tip: If the cookies are not flattening out in the oven, there's a little too much flour. That's okay! Just flatten your dough balls and make cookie dough patties 2 inches apart.
Store in an airtight container for up to 3 days. You can freeze the cookies or the dough. We prefer freezing the dough because who doesn't like warm, freshly baked cookies?! Just roll your dough balls, chill in the refrigerator for 1 hour, place in a Ziplock bag, and freeze! Freeze for up to 3 months, and when you're ready to bake, just add a couple minutes to the time since they are frozen.
Prep:Foundry Bistro Bowl
2-1/2 cups all purpose flour
I teaspoon baking soda
I teaspoon coarse sea salt
1-1/2 cups light brown sugar
2 teaspoons vanilla
3/4 cup butterscotch chips
3/4 cup semi-sweet chocolate chips
1 cup coarsely chopped pretzels optional - a pinch of flaked or coarse sea salt for topping
- In a medium saucepan, melt the butter on medium heat. When it starts to boil, use a spatula and stir continuously. The butter will get frothy, but keep stirring until it reaches an amber color. Remove from heat and let it cool in the pan for 20 minutes.
- While the butter is cooling, whisk together flour, baking soda, and sea salt in a large bow!
- Preheat your oven to 350°F. Line a pan with parchment paper.
- Once butter has cooled, add brown sugar, eggs, and vanilla to the pan.
Whisk until well combined, and pour into flour mixture.
- Use a wooden spoon (and some elbow grease) to mix until dough has formed. Then fold in the butterscotch chips, chocolate chip. and pretzels.
- Drop 2 tablespoon dough balls on your parchment paper, 2 inches apart.
- Bake for 10-12 minutes. Then cool for 2-3 minutes.
- Sprinkle with coarse or flaked sea salt. Enjoy!