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| Handle the Heat |
I went to Handle the Heat's Ultimate Guide to the Chocolate Chip Cookie and decided that I was going to test out some of the experiments for myself. Tessa (owner of Handle the Heat) changed up the Nestle Toll House Cookie recipe by changing the amounts of baking soda, baking powder, sugar types and flour. You really should read her entire post about it.
I didn't want chocolate chip cookies though, I wanted Butterscotch Toffee cookies. SO, I took the recipe and made these alterations to it.
Butterscotch Toffee Cookies
2 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 large egg
1 8oz bag of toffee chips
1 11oz bag of butterscotch chips
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 large egg
1 8oz bag of toffee chips
1 11oz bag of butterscotch chips
Directions:
Preheat oven to 350°F.
Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flour, baking soda, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chips.
Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.
Bake for 8 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
So, what was my thoughts on the cookie experiment? With a gas stove the cookies spread a lot thinner with the 1/2 and 1/2 mix on the baking soda, I plan to do a touch more baking powder next time. Other than that, they were PERFECT! Thank you, Tessa!!
Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flour, baking soda, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chips.
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| Yummy cookie dough |
Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.
Bake for 8 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
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| YUMMY (very hard not to eat them all at once) |
So, what was my thoughts on the cookie experiment? With a gas stove the cookies spread a lot thinner with the 1/2 and 1/2 mix on the baking soda, I plan to do a touch more baking powder next time. Other than that, they were PERFECT! Thank you, Tessa!!
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