This recipe is based off of my Cocoa Butter Chocolate Chip Cookies recipe. It’s a snow day and I felt like experimenting.
I added walnuts, butterscotch chips and brown sugar to my original recipe. The brown sugar and butterscotch combine together to yield a toffee flavor to the cookie, while the milk chocolate and cocoa butter permeate the cookies with luscious chocolate flavor and aroma. The walnuts add a much needed textural crunch.
In this recipe, the fat component of the cookie is split evenly between butter and cocoa butter. The result? A pale cookie, completely permeated with a chocolate aroma, and a lovely, meltingly ooey-gooey texture. Grab a big glass of whole milk, and dig in to a cookie unlike any you’ve had before.
4 ounces raw cocoa butter
1 cup vanilla sugar
1/4 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces softened butter
1 tablespoon vanilla bean paste
2 1/3 cup all-purpose flour
1/2 cup milk chocolate chips
1/2 cup butterscotch chips
1/2 cup chopped walnuts
Preheat your oven to 350 degrees F.
Melt the cocoa butter in the microwave in ten second bursts. Let the cocoa butter cool to lukewarm temperature (but still be liquid). Add the sugars, salt, baking powder, baking soda and butter. Cream this mixture well, until it is pale, light and fluffy. Add the egg and vanilla and beat well. Add the flour and mix until just combined. Fold in the milk chocolate, butterscotch and walnuts. For best results, refrigerate the dough, covered, overnight, and soften to room temperature before portioning. This ripens the dough, melding the flavors together.
Dollop baking sheets with 2 tablespoon rounds of cookie dough, leaving about 2 inches between each cookie. Bake for 15 minutes, until the cookies are puffed and firm around the edges. The cookies will still be quite pale because of the cocoa butter (all butter cookies brown more).
Remove from the oven and cool on the cookie sheet until set, abut 6 minutes. Remove and enjoy warm right away (my favorite), or enjoy room temperature. Store in an airtight container (if you have any left over, that is).
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