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White Chocolate-Butterscotch Cookies




Source of Recipe


Celebrate With Chocolate, Marcel Desaulniers


List of Ingredients




8 oz. white chocolate, coarsely chopped
2 oz. butter, cut into ½ oz. pieces
2 cups flour
¼ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup sugar
3 large eggs
½ tsp. vanilla extract
¾ cup butterscotch chips
½ cup skinned hazelnuts, chopped and toasted


Recipe



Preheat oven to 325 degrees.
Melt the white chocolate and stir until smooth. Set aside. Melt the butter until smooth and creamy. Set aside.
In a sifter combine the flour, baking powder, baking soda, and salt. Sift and set aside.
Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle. Beat on medium-high speed for 3 minutes until light in color and thickened. Add the white chocolate and mix on medium for 1 minute. Add the butter and mix on medium to combine, about 15 seconds. Operate the mixer on low while gradually adding the dry ingredients. Once they have been incorporated, 50 to 60 seconds, stop the mixer and scrape down the sides of the bowl. Add the vanilla extract and mix on low speed to combine, about 10 seconds. Add the butterscotch chips and the hazelnut halves and mix on low to combine, about 10 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined.
Scoop the batter onto baking sheets, sprayed with nonstick cooking spray. Bake for 10 minutes. Cool on a wire rack.