I've come across many chocolate chip cookie recipes. Some are good and some straight up sucked, but this one, this one I go back to a lot. The combination of the semi sweet chocolate, white chocolate, and butterscotch are great. It plays with bitter and sweet to really make this cookie stand out for me. Try it out and see for yourself! If you care to be extra, try some large salt crystals before baking to a nice salt flavor as well.
160g Light Brown Sugar
170g Granulated Sugar
225g Unsalted Butter, soft
500g All Purpose Flour
1/2 tbsp Salt
1 3/4 tbps Baking Soda
175g Semi-Sweet Chocolate Chips
90g White Chocolate Chips
90g Butterscotch Chips
Fleur de Sel or Maldon, optional
1. In the bowl of a stand mixer with a paddle attachment, beat the butter with both sugars for several minutes until light and fluffy. This will take near 5 minutes so do not hold back to beat. Scrape down bowl regularly if needed.
2. Add the baking soda and salt and beat into mixture.
3. Add the eggs one at a time, scraping the bowl often to create a smooth mixture.
4. Add the flour and beat for a few moments to barely incorporate the flour.
5. Add all the candy chips and mix until the flour is no longer visible.
6. Scoop dough into 1 or 2 oz cookies and shape into disks 1-inch thick. Place onto a pan and freeze.
7. Preheat an oven to 325F. Place the cookies onto parchment lined baking sheets (sprinkle with salt if using) and bake for 20-25 minutes until golden brown on edges.