Triple Chocolate And Butterscotch Cinnamon Cookies

sweet cookies that keep really well in the freezer

Posted by BAKE

About

I made these cookies for Father’s Day (the reason I was in Thanet and couldn’t spend hours pouring over Emin’s work). At the last moment I found out that I was out of vanilla, so I substituted with cinnamon, which tasted delicious when dunked in tea. I also couldn’t help myself, so I threw in a handful of the butterscotch chips I received in my Food Penpal box (thanks again Nic!).

The recipe says it makes 12-15 cookies, which must be about the size of a dinner plate each! I made 30, each a little bigger than their Maryland counterparts, and still have 2/3rds of the dough in my freezer.

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You Will Need (9 things)

  • 350 g Plain Flour
  • 1 tsp Bicarbonate Of Soda
  • 1 tsp Salt
  • 225 g Butter
  • 175 g Caster Sugar
  • 175 g soft Brown Sugar
  • 3 tsp Ground Cinnamon
  • 2 x Egg(s)
  • 350 g Chocolate /butterscotch chips

Steps (10 steps, 60 minutes)

  1. 1

    Preheat the oven to 190C and line 2 baking trays with parchment paper.

  2. 2

    In one bowl combine your dry ingredients and give a quick stir to combine.

  3. 3

    In a bowl with a mixer, beat together the butter and sugar.

  4. 4

    When creamed together add 1 tbsp of the flour mixture.

  5. 5

    Slowly beat the 2 eggs into the butter mixture.

  6. 6

    Gradually beat in the flour and then stir in the chocolate.

  7. 7

    Turn out the mixture onto a floured work surface and lightly knead for a few seconds until the mixture finishes coming together.

  8. 8

    Cut into thirds, and roll each third into a sausage.

  9. 9

    If baking straight away slice and place on a baking tray, widely spaced. Bake for 8 minutes.

  10. 10

    Wrap the remaining thirds in clingfilm and then freeze or refrigerate until needed.