Few things are as cheery and familiar as a chocolate chip cookie. This recipe takes an old favorite and changes it up, adding depth of flavor and a softer texture.
2½ Cups All Purpose Flour
1 Tsp. Baking Soda
½ Cup Granulated (white) Sugar
1 Cup Firmly Packed Light Brown Sugar
½ Tbsp. Cinnamon (or cinnamon to taste)
1 Tsp. Salt (or salt to taste)
1½ sticks European-style Unsalted Butter (room temperature)
3 Tsp. Vanilla Extract
6 Oz. Milk chocolate chips
6 Oz. Butterscotch chips
No nutrition information available
Preheat an oven to 350°F.
Spray a cookie sheet with nonstick unflavored organic spray.
Sift together dry ingredients. Set aside.
In a Cuisinart mixer, beat the butter on medium-low speed until smooth and light yellow, about 30 seconds.
Add the sugars. Increase the speed to medium and beat for 1 minute, until slightly fluffy.
Add the eggs one at a time, beating well after each addition, then beat in the vanilla.
Reduce the speed to low; gradually add the flour mixture and beat until it's combined (but don't over mix).
Using a rubber spatula, fold in the chocolate and butterscotch chips.
Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart.
Bake until light golden brown for approximately 9 minutes.
Let them cool on the baking sheet for about 30 seconds to 1 minute before transferring them to the cooling rack.