Chocolate chip & Chunks and Butterscotch Cookie

“Best Best bestest cookies in the world!!!”When someone gives you this sort of a compliment you wonder if he/she is just bullshitting or really likes the cookies that much!!But when a kids says it…Combined with the fact that not a cookie crumb left inside the box…welll…the cookie has to be best best bestest..:D
One such cookie was made one fateful day when I didn’t have enough chocolate chips. Chocolate or butterscotch chips!!So I decided that why not mix it all…It turned out to be one of the successful experiments of mine! Errr…forgot…i also decided to use demerara sugar…again…never shop in a hurry because you end up not reading the labels and buying wrong stuff!!But again…this was probably a lucky reciepe…The demerara sugar worked well in it! :D..(Ok…confession…my brown sugar box was empty…and I had no choice!!)..and the kids were waiting!! can know more about demerara sugar from
The recipe is inspired from…I love her! :D..The best part about it is that you dont need to refrigerate it for that sneaky gluten to become loose or tight or something!!!you make the dough..make a few balls..flatten a bit..bake and voila!!!the most easily made…best best bestest cookie in the world!!!!
1 cup unsalted butter room temperature
3/4 cup (150 grams) granulated white sugar
3/4 cup (160 grams) firmly packed demerara sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups (295 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips, butterscotch chips and chunks of chopped chocolate (in any proportion you like)
  1. Beat the butter until smooth and creamy
  2. Add white and brown sugar and beat again
  3. Add the eggs one by one and combine well using a spatula. Add vanilla essence and combine.
  4. Combine the flour, baking soda and salt.
  5. Add the liquid mixture slowly to the dry mixture. Add the semi sweet chocolate chips, butter scotch chips and chocolate chunks.
  6. Knead with hand.
  7. Line the baking tray with parchment paper. Form small balls of the cookie dough and place on the tray. Flatten it a bit. It should be well spaced out as the cookies will expand while baking.
  8. Bake for 10-15 minutes or until the tops are sufficiently brown. The cookies will feel soft still. Place them on the wire rack for cooling.
  9. Serve on cooling

4 thoughts on “Chocolate chip & Chunks and Butterscotch Cookie

    1. demarara sugar is also called raw sugar..the texture is totally different from brown sugar..its more grainy and is made in a different way..they dont dissolve for cookies its ok..its nice to taste some granulated sugar..but i doubt if it will work in the similar manner in all recipes..

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