This recipe originally appeared in Tess Arias’ Handle the Heat.
Ingredients
- 2 sticks (227 grams) unsalted butter
- 1 1/2 cups (187 grams) all-purpose flour
- 1 cup (127 grams) bread flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/4 cup (50 grams) granulated sugar
- 1 1/2 cups (300 grams) packed dark brown sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla
- 2 cups (200 grams) chocolate covered butterscotch caramels (see post above)
- 1 cup (170 grams) semi sweet chocolate chips
Directions
- In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter.
- It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom.
- Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl.
- Stir in the granulated sugar and dark brown sugar. Allow to cool for about 20 minutes to room temperature.
- In a medium bowl combine the flours, baking soda, baking powder, and salt.
- With an electric mixer, beat the cooled butter, granulated sugar, and brown sugar until well combined, about 1 to 2 minutes.
- Add the eggs, yolk, and vanilla, beating until combined.
- On low speed, gradually beat in the flour mixture. Stir in the chocolate chips and butterscotch caramels.
- Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
- Preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
- Let dough sit at room temperature just until it is soft enough to scoop.
- Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.
- Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool for 2 minutes before removing to wire racks to cool completely.
- Enjoy.
