Butterscotch Chocolate Chip Cookies (yield: 2 dozen)

Butterscotch

4 oz (113g) butter

1/2 c (107g) dark brown sugar

1 tsp (6g) fine salt

1. Add butter, dark brown sugar, and salt to a pot over medium heat.

2. Whisk continuously until the mixture thickens and reaches 300F (150C)

3. Spread onto a lined sheet pan and let cool and harden.

4. Once cool, break into small pieces.

Toasted Milk Powder

1/2 c (56) nonfat dried milk

1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.

Butterscotch Chocolate Chip Cookies

10 oz (283g) butter, softened

1 c (200g) sugar

1 c (213g) dark brown sugar

2 Tbsp (14g) toasted milk powder

2 eggs

1 tsp vanilla extract

3.25 c (455g) AP flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp (6g) fine salt

12 oz (340g) milk chocolate, chopped

butterscotch from above

1. Cream butter, sugar, dark brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.

2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.

3. Mix in the dry ingredients on low speed just until there is no visible dry flour.

4. Add the chopped milk chocolate and butterscotch from above.

5. Cover and refrigerate the dough for at least two hours.

6. Scoop onto a parchment lined tray. For a number 24 scoop (roughly 2.5 Tbsp) bake at 375F (190C) for 10-12 minutes or until golden brown just around the edge.