I have always, always, always loved this flavor combination.
Dark, semi-sweet chocolate chips, sweet salty butterscotch and lots of chewy coconut, all packed into a buttery, chewy chocolate chip cookie.
It doesn’t get much better than that!
(My mom and I used to make a [cough] trail mix [cough] that was just that. Chocolate chips, butterscotch chips and coconut. Admittedly lacking in any healthy trail mix components, but my goodness was that my favorite little treat!)
The butterscotch chips are very rich, so don’t go crazy with them. 1/2 cup might not seem like much, but it goes a long way!
You could also use white chocolate chips, cinnamon chips or milk chocolate chips if you don’t have butterscotch.
Ingredients
- 2 cups + 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup butter, melted and cooled slightly (still warm)
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup lightly packed sweetened flaked coconut
Directions
Melt the butter, if you haven't already, and stick it in the fridge to cool down for a few minutes.
In a medium bowl, whisk together the flour, salt and baking soda; Set aside.
In a large mixing bowl, beat together the sugars and now-warm butter until fluffy and cool, about 5 minutes.
Beat in the egg, egg yolk and vanilla until smooth.
Dump in the flour mixture, mixing until not quite mixed in (still plenty of dry flour showing) and then stir in the chocolate chips, butterscotch chips and coconut until everything is just well combined.
Place the dough into the fridge to chill for at least 30 minutes.
Preheat the oven to 325ºF. Line a few baking sheets with parchment and set aside.
Use a large scoop, scoop the dough onto the lined baking sheets, allowing plenty of room for them to spread, and then bake for 12-15 minutes, until the cookies are just barely golden brown around the edges.
Let them cool for a few minutes on the baking sheets and then transfer them to cooling racks to cool completely before storing in an airtight container in the freezer.
http://sweetannas.com/2014/02/thick-chewy-butterscotch-coconut-chocolate-chip-cookies.html
