Wednesday, April 29, 2009

White Chocolate Butterscotch Cookies

The winner of the last voting poll, these beautiful white chocolate butterscotch cookies, don't need much of an introduction or description. They're so easy; I was done with everything, including baking, under 45 minutes. They don't need to be chilled, so I thought they were going to be very crisp, and even the Martha writes they should be crisp, but mine came out wonderfully chewy. Instead of using white chocolate chunks, I used white chocolate chips. I just love how chocolate chips look so uniform. But the best part about these cookies are that they taste fantastic, like a cookie you would buy from a bakery. My mother insists I rate these 5 out of 5!

White Chocolate Butterscotch Cookies recipe: Martha Stewart - Baking Handbook

Ingredients: Makes about 2 dozen
- 1 ¾ cups of flour
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 2 tablespoons unsalted butter, room temperature.
- ¾ cup of vegetable shortening, room temperature.
- 1 ¼ cups packed dark brown sugar
- 1 large egg
- 1 tablespoon of pure vanilla extract
- 8 ounces best quality white chocolate, chopped into ¼-inch chunks (I used white chocolate chips)

- Preheat the oven to 350F degrees. Line two baking sheets with parchment paper; set aside.
- In a medium bowl whisk together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, butter, and shortening until light and fluffy. Scrape the sides of the bowl.
- Add the egg and vanilla extract and beat until combined.
- With the mixer on low speed and the flour in two batches until just combined.
- Stir in the chocolate.
- Drop 2 tablespoons of dough at a time about 2 inches apart.
- Bake rotating the pans halfway though, until lightly golden around the edges, about 15 minutes.
- Let cookies cool on the pans for 2 minutes before transferring to wire racks to cool completely. Cookie can be kept at room temperature in an airtight container up to 4 days.

The butterscotch cookie dough looks naked without any chips.

One whole cup of chocolate chips added. You can already taste now that the white chocolate and butterscotch are a match made in cookie-heaven!

I forgot to take a picture of the cookies before they went into the oven. I took about 2 tablespoons of cookie dough and rolled it in my hand to a 1 ½ inch ball. This is how they came out:

I can't believe how perfectly circular they look, considering I didn't even used a cookie cutter.

Everyone loves them! And love is an understatement. They definitely taste as good as they look. Even better actually.


apparentlyjessy said...

I don't think I have ever seen such a perfect looking cookie! Thank you so so much for your vote for me on ICE! <3

Snooky doodle said...

oh these are perfect and look delicious. Do you think I can use butter instead of shortening since here I don t find it.

Anonymous said...

They look absolutely perfect - and yummy!