Butterscotch Chocolate Chunk Cookies

By mitzzy

If you want Pepperidge Farm sort of cookies (thin, buttery, crisp, delicate), make these small, with warm, freshly made dough. If you want them bigger, heftier, make them with chilled dough, and triple the batter used (and longer baking time). Yes, there is no leavener in these cookies - that is not a mistake. Lindt Chocolate is the best choice for these and apparently what David's cookies used.

Ingredients

• 1 cup unsalted butter, at room temperature
• 1 cup light brown sugar, firmly packed
• 1/2 cup dark brown sugar; firmly packed
• 3/4 teaspoon pure vanilla extract
• 1 egg
• 1/8 teaspoon salt
• 1 1/2 cups unbleached all-purpose flour
• 2 cups semisweet chocolate, cut in small coarse chunks (Lindt or Callebut)

Details

Servings 2

Preparation

Step 1

Preheat oven to 400 degrees. Line two baking sheets with parchment paper.

In a mixer, cream the butter with both sugars until very well blended. Mix in the vanilla and the egg very well. Then fold in the salt, flour and chocolate chunks.

Form into small or large balls (walnut-sized or golf-ball-sized, as desired).

Place on the baking sheets and press down slightly. Bake on upper rack until done, about 10 to 12 minutes. Cool on racks.

Makes about 2 dozen large or 4 dozen small cookies