Butterscotch Chocolate Chip Cookies

Ingredients

Butterscotch

• 115g butter
• 110g dark brown sugar
• 4g fine salt

Toasted Milk Powder

60g milk powder

Butterscotch Chocolate Chip Cookies

• 285g butter, softened
• 200g sugar
• 220g dark brown sugar
• 2 Tbsp (14g) toasted milk powder
• 2 eggs
• 1 tsp vanilla extract
• 500g Plain flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 4g fine salt
• 340g milk chocolate, chopped
• butterscotch from above

Directions

Video: https://www.benjaminthebaker.com/recipes/v/butterscotch-chocolate-chip-cookies?categoryId=6384336107a0221fa511bd5f

Butterscotch

1. Add butter, dark brown sugar, and salt to a pot over medium heat.
2. Whisk continuously until the mixture thickens and reaches 150°C
3. Spread onto a lined sheet pan and let cool and harden.
4. Once cool, break into small pieces.

Toasted Milk Powder

1. Add the milk powder in a thin layer on a parchment lined sheet pan and bake at 150°C (130°C fan) for 5-10 minutes or until golden.

Butterscotch Chocolate Chip Cookies

1. Cream butter, sugar, dark brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chopped milk chocolate and butterscotch from above.
5. Cover and refrigerate the dough for at least two hours.
6. Scoop ~50g onto a parchment lined tray and bake at 190°C (170°C fan) for 10-12 minutes or until golden brown just around the edge.