Salty-Sweet Butterscotch Chip Cookies
The ULTIMATE butterscotch cookies with the most fantastic addictive flavors!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup pecan halves
- 2/3 cup light brown sugar (firmly packed)
- 2/3 cup granulated sugar
- 1 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder or 3/4 tsp instant coffee
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar (cider or white)
- 1 large egg
- 2 cups All-Purpose Flour
- 1 1/3 cups butterscotch chips
- 1/3 cup granulated sugar mixed with 1 to 1 1/4 teaspoons salt (for topping**)
Instructions
- 1
Toast your pecans in a clean dry frying pan on medium heat, moving occasionally until they darken and smell toasted. Chop roughly.
- 2
Cream together butter, sugars, shortening, salt, espresso/coffee powder, baking soda, vanilla, and vinegar till smooth sweet magic happens.
- 3
Add the egg, beat till well combined.
- 4
With your mixer on low gradually add the flour
- 5
Stir in the chips and toasted nuts.
- 6
Refrigerate the dough for 2 hours to overnight unless you are in a rush
- 7
When it is time to bake line your baking sheet (or two sheets) with parchment paper and preheat to 375 degrees F.
- 8
Combine the sugar and salt and put in a bowl. Make the size of cookie you prefer and roll into a ball, let the cookie take a little sugar shower then transfer to the baking sheet and leave 2 inches between cookies.
- 9
Bake the cookies for 9-12 minutes depending on the size of the cookie and the kind of cookie you like. A longer bake time will give you a delightfully crunchy cookie, a shorter bake time where the edges are golden and the cookie is just cooked in the middle will result in a softer chewy cookie.