Last night, I realized I did not have the semi-sweet chocolate chips needed to make chocolate chip cookies so I was forced to use what I had on hand. I used mini chocolate chips as well as butterscotch chips in the cookies. The result was absolutely delicious!
There is an old saying that says, “Necessity is the mother of invention.” In this case, I say, “Necessity was the mother of awesome!”
I had bought a 4.5 lb bag of semi-sweet Nestle chocolate chips at Costco a few months ago. However, when I looked in the kitchen cabinet last night after already preparing my batter, it was to my horror that I discovered an almost empty bag. I had taken the bag away from my youngest at a sleepover where those girls were eating the chocolate chips directly out of the bag. I can’t blame them really! My husband then informed me that this chosen snack had not been an isolated event with our daughter over the summer. Aha, mystery solved!
So, there I stood needing an alternative solution for my intended chocolate chip cookies. I did have mini-chocolate chips and butterscotch chips so I decided to use this combination.
After I baked them, I watched as my husband bit into the first cookie. Chocolate chip cookies are his favorite so I wondered what he would think. He asked what I had put in the cookies, and I told him. He told me I might be on to something with this new combination.
My son emerged from the basement to have a cookie as well. He took one bite and play fainted onto the couch with cookie in hand. “What is in these?” he asked. I think he kind of liked them.
So, I just used the regular Nestle Tollhouse Chocolate Chip recipe which I have used for years but with the different chips. Here is the recipe.
Butterscotch Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet mini chocolate chips
- 1 cup butterscotch chips
Instructions
- Cream butter and both sugars together in a large mixing bowl. Add vanilla and eggs beating well after each egg. Add flour, baking soda, and salt. Beat together until all ingredients are blended together. Add both types of chips and mix in with a spoon. Do not beat this part with the mixer. Drop by rounded teaspoonfuls or cookie scoop onto ungreased cookie sheets. Bake at 350 degrees for 9-11 minutes or just until lightly golden brown. Remove from oven and let cool for 2 minutes on the pan. Transfer to cooling racks to cool completely. Store in air tight container.
Want to try another chocolate chip cookie recipe from The Cross Eyed Blog? Try Peanut Butter Chocolate Chip Cookies.
