I’m sort of picky about cookies. Some cookies I like crispy and crunchy and some I enjoy soft and chewy. This past weekend, I decided to combine two of my recipes to create a crispy AND chewy cookie. My tasting panel (ten warehouse workers at my office) really liked the results.
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 sticks (1 cup) butter, softened
- 1 cup light brown sugar
- 1/2 cup dark brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp. pure vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1 cup butterscotch chips
- Preheat oven to 375 degrees.
- In a medium bowl, whisk the flour, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light and fluffy, about 3 minutes. Add the eggs to the butter mixture, beating well after each one, until fully combined, about 1 minute. Add the vanilla. With the mixer on low speed, add the flour mixture – do not overmix. Add the chips and mix until just combined.
- Line four cookie sheets (see notes) with parchment paper. For each cookie, scoop one tablespoon of batter, place on a cookie sheet and flatten gently with the palm of your hand. Eight cookies will fit on one each cookie sheet.
- Bake, two sheets at a time, until golden, about 13 minutes. Allow to cool for 5 minutes on the cookie sheets then transfer cookies to a cooling rack and continue baking cookies using cooled cookie sheets.
Makes 32 cookies.
Notes: Don’t have four cookie sheets? No sweat, cookies bake two cookie sheets at-a-time, so simply bake the first two sheets of cookies and bake a second batch of two sheets once the first ones are done. You can use 1 ½ cups of light brown sugar if you don’t have dark. Feel free to use different chips combinations based on your preferences. You could also replace ½ of chips with ½ cup of chopped nuts to create texture.