Butterscotch, Toffee, Chocolate Chip Cookies

 

3 cups flour

1 tsp. sea salt

1 tsp. baking soda

1½ tsp. baking powder

1 cup butter 

½ cup sugar

1½ cup brown sugar

2 large eggs

2 tsp. vanilla extract

1 cup milk chocolate chips

¾ cup butterscotch chips

¾ cup toffee bits

1 cup ch macadamia nuts (opt)

 

Preheat oven to 350°. Line a large baking sheet. Set aside.

In a large bowl, whisk together flour, sea salt, baking soda, and baking powder. Set aside.

In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 5 minutes. Add the eggs and vanilla extract. Beat for an additional 2 minutes.

Slowly add the dry ingredients to the wet ingredients. I add ½ cup at a time. Mix until flour is just combined. Stir in the chocolate chips, butterscotch chips, toffee bits, and nuts.

Drop about 2 Tbsp. (or smaller) of dough onto prepared baking sheet, placing the cookies 2-inches apart. Bake for 12 minutes or until the edges are slightly golden brown.

Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer cookies to a wire cooling rack and cool completely.

This recipe was adapted from here.

Homemade Sausalito Cookies

 

1 cup butter

1 cup turbinado sugar or ½ cup each light brown sugar/white sugar

¼ cup light brown sugar, packed

2 eggs

2 tsp. vanilla

1 tsp. baking soda

1 tsp. kosher salt

2 3/4 cup flour

2 cup milk chocolate chips

1 cup salted macadamia nuts, coarsely chopped

Preheat oven to 350°F.  Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer mix the butter and both sugars on medium speed for 2 minutes until combined. Add in the eggs, vanilla, baking soda and salt and combine for 1 minute.

Turn the mixer to low and add in the flour, mixing until just combined. Add in milk chips and macadamia nuts.

Using a medium cookie scoop drop the dough onto the prepared baking sheet 2-3 inches apart.  Bake for 10-12 minutes, until golden at the edges. 

Remove from the oven and allow the cookie to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

 

Notes:

store airtight for up to 3 days

This recipe was adapted from here.

Malted Milk Cookies

2½ cups flour

¾ cup plain malted milk powder

½ tsp. baking soda

¼ tsp. salt

1 cup sugar

½ cup light brown sugar; firmly packed

1 cup salted butter; softened

2 tsp. vanilla extract

2 Tbsp. sweetened condensed milk

2 lg. eggs

2 cups milk chocolate chips

Preheat oven to 300°.

In medium bowl combine flour, malted milk powder, soda and salt. Mix well with a wire whisk. Set aside.

Blend sugars in a large bowl at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla and condensed milk, and beat at medium speed until light and fluffy.

Add the flour mixture and chocolate chips, and blend at low speed until just combined. Do not over-mix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.

Bake 24-25 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface with a spatula.

This recipe can be found here.