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.
Share
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
Preheat the oven to 190C and line 2 baking trays with parchment paper.
-
2
In one bowl combine your dry ingredients and give a quick stir to combine.
-
3
In a bowl with a mixer, beat together the butter and sugar.
-
4
When creamed together add 1 tbsp of the flour mixture.
-
5
Slowly beat the 2 eggs into the butter mixture.
-
6
Gradually beat in the flour and then stir in the chocolate.
-
7
Turn out the mixture onto a floured work surface and lightly knead for a few seconds until the mixture finishes coming together.
-
8
Cut into thirds, and roll each third into a sausage.
-
9
If baking straight away slice and place on a baking tray, widely spaced. Bake for 8 minutes.
-
10
Wrap the remaining thirds in clingfilm and then freeze or refrigerate until needed.