Prep 45 mins
Cook 15 mins
Use a real double boiler—not a bowl over a pan of simmering water. A crunchy cookie
- 2 1⁄4 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons unsalted butter (plus extra for buttering the baking sheet)
- 1 (11 ounce) package butterscotch chips
- 3⁄4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups semi-sweet chocolate chips or 3 cups bittersweet chocolate chips
- Position rack in the center of oven; preheat oven to 350°; lightly butter a large baking sheet and set aside.
- In a bowl, whisk flour, baking soda, and salt together; set aside.
- Cut butter into 1-inch pieces; place butter pieces with butterscotch chips in the top half of a double boiler set over about 2 inches of simmering water.
- Stir constantly until about ¾ melted; then remove from the heat and continue stirring until completely melted.
- Transfer melted mixture to a large bowl; cool for 5 minutes.
- Beat the brown sugar into the melted butterscotch mixture, using an electric mixer at medium speed, for 1 minute.
- Beat in the eggs one at a time, making sure the first is fully incorporated before adding the second.
- Scrape down the sides of the bowl and beat in the vanilla until smooth.
- Add the flour mixture and beat at low speed just until soft, crumbly pieces of dough form, not until the mixture gathers into a ball—the dough will be quite thick and oily.
- Beat in the chocolate chips at low speed, just until incorporated (you may also stir them in with a wooden spoon).
- Roll by tablespoonfuls into 1-inch balls; place on baking sheet 2-inches apart.
- Flatten each ball slightly with your fingers just until the sides begin to crack.
- Bake for 12 minutes; use an oven mitt or a hot pad to hold on to the baking sheet, then give it two or three hard raps against the oven rack to make the cookies fall.
- Bake for about 1 more minute, or until the cookies are flat and crackly but somewhat soft to touch.
- Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.