This recipe is based off of the Pillow Cookie recipe, altered to match my mood and my ingredients on hand. The rye was inspired by the forward in "Good to the Grain" and adds a subtle undertone. Don't think rye bread - that strong flavor is caraway, not from the rye.
Double Chocolate Butterscotch Cookies
1 c butter (room temperature)
1 1/4 c brown sugar
1/4 c coarse raw granulated sugar (if you don't have this, use all brown sugar)
2 large eggs plus 1 egg yolk
1 Tbsp vanilla extract
2 c wheat flour
1/4 c rye flour
1/4 c unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 c semisweet chocolate chips
1 c butterscotch chips
- Beat butter until creamy. Add sugars and beat until smooth. Mix in eggs, egg yolk, and vanilla.
- Combine dry ingredients in separate bowl.
- Add flour mixture to butter mixture and beat until combined. If your dough is still too wet, add extra flour, a tablespoon at a time, until the dough is stiff but not dry.
- Stir in chocolate and butterscotch chips.
- Refrigerate 30-60 minutes. This will help your cookies to stay thick and soft.
- Preheat oven to 350*F.
- Scoop dough into evenly sized balls. I used a #70 scoop, which has a volume of 1.5 Tbsp.
- Bake 11-13 minutes, depending on the size of your cookies and the material of your cookie sheet. I use a baking stone, so the first batch takes a few more minutes longer. Refrigerate your dough in between batches.