Semisweet and butterscotch chips create a delightful flavor combination that’s both sweet and salty. Let’s explore some delicious recipes to inspire you. Today, I’m sharing a cookie recipe that hits all the right notes—sweet, salty, crunchy, and chewy. These Semisweet and Butterscotch Chip Cookies with Walnuts and Maldon Salt are a delightful twist on the classic chocolate chip cookie. The combination of rich semisweet chocolate, creamy butterscotch, crunchy walnuts, and a hint of flaky Maldon salt takes these cookies to the next level. Trust me, once you try them, you’ll be hooked!
My Semisweet and Butterscotch Chip Cookies with Walnuts and Maldon Salt Recipe
This recipe is all about balancing flavors and textures. The semisweet chocolate provides a rich depth, while the butterscotch chips add a sweet, caramel-like note. The walnuts bring a satisfying crunch, and the Maldon salt flakes on top give you that perfect salty-sweet contrast.
Ingredients:
Here’s what you’ll need to create these irresistible cookies:
- 1 cup unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped walnuts
- Maldon salt flakes, for sprinkling
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper or silicone baking mats. - Cream the Butter and Sugars:
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed. - Add the Eggs and Vanilla:
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, mix in the vanilla extract. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. - Fold in the Chips and Nuts:
Gently fold in the semisweet chocolate chips, butterscotch chips, and chopped walnuts until they’re evenly distributed throughout the dough. Be careful not to overmix. - Portion the Dough:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. - Bake the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft. This will give you that perfect chewy texture. - Add Maldon Salt:
As soon as the cookies come out of the oven, sprinkle them lightly with Maldon salt flakes. The heat will help the salt adhere to the cookies, adding that final touch of flavor. - Cool and Enjoy:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (if you can wait that long!). These cookies are best enjoyed warm, with the chocolate and butterscotch still melty and gooey.
A Few Tips:
- Chilling the Dough: If you have the time, chill the dough for about 30 minutes before baking. This helps the flavors meld and prevents the cookies from spreading too much in the oven.
- Maldon Salt: If you don’t have Maldon salt, any flaky sea salt will do. It’s worth the splurge, though—the flaky texture is part of the magic.
- Mixing Chips: Feel free to experiment with different types of chips. Dark chocolate or white chocolate chips would also work well in this recipe.
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There you have it—an elevated cookie experience that combines all the best flavors and textures in one delightful treat. These cookies are perfect for sharing (or not!), and they make a great addition to any dessert table.
Until next time, happy baking from Accra.