It’s no surprise that three people living under the same roof would have different cookie preferences, right? One of us loves chocolate chip cookies, another tolerates them and the last one downright can’t stand them. Can you guess who fits which profile in our family?
I’m the “fine, whatever makes everyone happy” cookie peacekeeper—happy to bake and eat chocolate chip cookies but also not my first choice when it comes to cookies. A lot depends on the type and quality of chocolate used. My personal preference is coarsely chopped chocolate discs over chips. They used to be very easy and not terribly expensive to buy when I lived in Brooklyn.
Now they’re come at a ransom-like price and can only be found at certain grocery stores here upstate. When I do find them, I try to stock up since I prefer the discs for all my chocolate baking-related needs. More often than not, I rely on chips for cookies, buying Guittard or Ghiradelli.
We did a grocery shop when we arrived in Cape Cod 6 days ago, and I asked the girls if they wanted me to bake cookies. One said yes, and asked for chocolate chip and the other said anything but chocolate chip. I thought buying a bag of butterscotch chips would be a good compromise.
Spoiler alert: it was not. One loved them. One hated them.
The great thing about this recipe is it’s a solid base for any cookie add-ins, from chopped nuts, to chips (chocolate or not) and chopped candy (Reese’s Pieces are fave, and I leave them whole). Even better? If you have a mixed-cookie household like we do, you can divide the dough and add different mix-ins to each portion of cookie dough—just use an amount equal to the butterscotch chip measurement in the recipe below.
I baked one tray of cookies, just popping them in the oven and letting them bake. I decided to use that pan-banging method for the second tray of cookies. After the edges begin to set but the cookies are still mounded in the center, about 4 minutes, remove the sheet from the oven and whack it on the counter or stove once or twice util cookies deflate. Pop them back in the oven (they’ll puff up again during baking), and bake until desired doneness. When you remove the baked cookies from the oven, immediately whack the baking sheet on the counter again.
Personally, I’m not really wowed with the pan banging method. I think it’s over-hyped but do it every so often to see if I’ve changed my mind. What about you? Are you a pan-banger or just bake ‘em and eat ‘em cookie baker?
What I really love most about this recipe is the cookies tend to come out crisp with a soft, chewy center, whether you bang the pan or not. The summer heat and humidity results in a soft, chewy cookie for any leftovers stored in a well-sealed, covered container.
A reminder to about what softened butter really means when prepping any baking recipe. The butter should be soft enough that you can easily make an indentation but it shouldn’t be so soft you finger slides right through. If your butter is too soft from sitting out too long, give it a chill again before starting.
Speaking of chilling, this dough can be stored, unbaked in the fridge (in a covered container, of course) for up to 3 days. Scoop and bake as desired. You might find it easier to scoop if you bring the dough to room temperature while the oven is preheating. You can also the method mentioned at the bottom of this recipe to freeze shaped cookies and bake them straight from the freezer (they may just need an extra minute or two to bake).
Back to our regularly scheduled vacation now. Hope summer is off to a great start, and congratulations to anyone celebrating graduations! Be back next week with my weekly meal plan.
Butterscotch Chip Cookies
makes 3 to 4 dozen, depending on size
1 1/4 cups (200 g) all-purpose flour
1 teaspoon (5 grams) baking soda
1/2 teaspoon (3 grams) salt
1 stick (112 g) unsalted butter, softened
1/2 cup (105 g) firmly packed light brown sugar
6 tablespoons (90 g) granulated natural cane sugar
1 large egg, at room temperature
1 teaspoon (5 ml) vanilla extract
11 oz (311 grams) butterscotch chips
Preheat the oven to 350°F (180°C). Line 3 baking sheets with parchment paper (if you only have two sheets, just re-use the sheet from the first batch you bake; no need to change the paper).
Add the butter and sugars to a deep bowl. Beat until smooth and creamy. Add the egg and vanilla. Beat until well-blended. Add the flour, baking soda, and salt. Mix until just incorporated, and there are no visible signs of flour. Using a wooden spoon, stir in the butterscotch chips.
Drop heaping tablespoons of dough onto the prepared baking sheets, spacing the dough mounds 2–3 inches apart. Bake, one sheet at a time (important for cookies to cook evenly!), until the bottoms and edges are lightly browned and the tops look set, 10-14 minutes (I opt for less time for a super chewy cookie, and you can use the world-famous pan-banging method for a flatter cookie if you like). Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
Want more recipes? Become a paid subscriber today and start enjoying the following recipes:
Lemon Ricotta Cake with Turmeric & Ginger
Hi Jennie :)
Oh, I am definitely a tray banger. I like my cookies crispy maybe even a little carmelized around the edges with a soft center. My Aunt Dina was and remains our family's favorite cookie baker. Her cookies were legendary as were her folk stories. I do not have a favorite. Each one is a treat.
Hi Jennie!
Love these cookies! How are you doing, little newlywed? Hope all is well and there is much sunshine in your life.
Sending you rainbows, hugs and feathers,
Tracey A.