Butterscotch Cookies

Why not take a recipe in which the methodology works and just switch up the flavors? I had no white chocolate chips – which was slightly astonishing, but I had an abundance of butterscotch chips  (no surprise at all) and also this is one of my favorite kinds of cookies to make: mix one day, chill, and then bake another day. These need to chill and I have always done that overnight, mostly because I can be (a little) lazy, but it has always served me well in the cookie department. I do think cookies benefit from a bit of a rest.
Next time, I may add some local Renfroe‘s chopped pecans to the mix – yes.

D&D_21061 cup unsalted butter, room temperature cut into 2 Tbs pieces
3/4 cup sugar
1 tsp table salt
1 tsp light corn syrup
1 Tbs vanilla
2 large egg yolks
2 cups all-purpose flour
1 cup butterscotch chips (or more, maybe, um, yes, quite a few more)

Do the usual thing: In a stand mixer, cream butter, sugar, salt, corn syrup, and vanilla until light and creamy. Add yolks, one at a time, beat until blended.

On low speed, add flour, scraping the sides and bottom of bowl. Stir in butterscotch chips. Divide dough and roll into log about 2 inches in diameter. Wrap each roll in plastic wrap and refrigerate at least 2 hours or overnight. Go for overnight in my experience.

Preheat oven to 325 degrees. Line baking sheet with parchment. Slice cookies into 3/8~ inch slices and arrange 1 inch apart on the sheet – they do not spread at all. Bake until edges just beginning to brown, about 13 minutes. Cool on pan 2 minutes, then remove to cooling rack.

Source: Based on Shirley Corriher‘s recipe for lemon white chocolate chip cookies. I first “met” Shirley on Alton Brown’s show Good Eats. I love her Southern accent and am largely intimated by her use of science when it comes to baking (she’s a real scientist from Vandy). Science was never my strong suit at all. She’s just a hoot and I am a huge fan. Even though the science throws me at every turn.  This one goes out to the one I love. 

~Have no idea how to measure what 3/8 inch slices is. I am just not good with math, um, at all. Ever. Or, as noted above, science. Sigh. Just make sure the slices are similar.

 Lemon White Chocolate Chip Cookies 

I never thought this recipe made any sense. I love lemons, I know that is astonishing to everyone that reads this. But I am not a huge fan of white chocolate, or any chocolate –  for that matter …. but these cookies really work in an amazing way. It makes stupid sense. And science is involved. Cool.

We can all thank Shirley Corriher* for this recipe. And we won’t even go into her biscuits – they are heaven. I guess why they are called “Touch of Grace” biscuits. They are pretty much amazing. Another amazing recipe that kind of makes not too much sense, but is sublime. dd_1648

1 cup unsalted butter, cut in 2 Tbs pieces, room temperature 
3/4 cup sugar
1 tsp salt
1 tsp light corn syrup – science
1/2 tsp lemon extract
zest of one lemon
2 large egg yolks – science, you’ll see
2 cups all purpose flour, spooned and leveled
1 cup white chocolate chips

In a stand mixer, cream butter, sugar, salt, corn syrup, lemon extract, and lemon zest until light and creamy. Add yolks, one at a time, beat until blended in thoroughly.

On low speed, add flour, scraping the sides and bottom of bowl. Stir in white chocolate chips. Divide dough and roll into log about 2 inches in diameter. Wrap each roll in plastic wrap and refrigerate at least 2 hours or overnight.

Preheat oven to 325 degrees. Cover baking sheet with parchment. Slice cookies into 3/8 inch slices and arrange 1 inch apart on the sheet. Bake until edges just beginning to brown, about 13 minutes. Cool on pan 2 minutes, then remove to cooling rack.

*Shirley Corriher is a scientist after all. Really, a biochemist from Vanderbilt. Holy hell. That is pretty much amazing. I first saw her on AB’s show – Good Eats  – that great Southern lady with the short grey hair and all the answers and so many science facts that it kind of scared me a bit.

But then I realized she had written two cook books. Cookwise: The Hows and Whys of Successful Cooking, and also Bakewise: The Hows and Whys of Successful Baking. But I fell in love with this recipe long before I knew of her cookbooks.

The Boy loves the recipe and asks me to make it on a regular basis and I completely understand. While you might think it is odd, as I first did, it comes together in, sigh, and amazing way. And who does not love a slice and bake cookie? They are pretty much my favorite kind of cookie. Yep.

Lemon White Chocolate Butter Cookies

D&D_9417

Lemon White Chocolate Butter Cookies

This recipe is from Bakewise: The Hows and Whys of Successful Baking by Shirley Corriher. I first “met” Shirley on Alton Brown’s show Good Eats. She is, of all things, a biochemist. I’m not entirely sure what that is.

I do love all things lemon, but this just sounded like a weird combination – lemon and white chocolate? But, I trusted Alton and, by extension, Shirley. Also she was totally charming on Good Eats. I won’t go into the science in this except to say that, I don’t understand it, and it just works amazingly well.

1 cup unsalted butter, cut in 2 Tbs pieces
3/4 cup sugar
1 tsp salt
1 tsp light corn syrup
1/2 tsp lemon extract
1 Tbs grated lemon zest
2 large egg yolks
2 cups all purpose flour, spooned and leveled
1 cup white chocolate chips

In a mixer with a paddle attachment, cream butter, sugar, salt, corn syrup, lemon extract, and lemon zest until light and creamy. Add yolks, one at a time, beat until blended in thoroughly.

On low speed, add flour, scraping the sides and bottom of bowl. Stir in white chocolate chips. Divide dough and roll into log about 2 inches in diameter. Wrap each roll in plastic wrap and refrigerate at least 2 hours or overnight.

Preheat oven to 325 degrees. Cover baking sheet with parchment. Slice cookies into 3/8 inch slices and arrange 1 inch apart on the sheet. Bake until edges just beginning to brown, about 13 minutes. Cool on pan 2 minutes, then remove to cooling rack.

21 December 2008 – bake about 12 minutes, vvg, great flavors  – slightly surprising; went over well at the office – need to make more.

2 January 2009 – 325 degrees for 13 minutes = perfect

18 January 2009

2 February 2010 – 325 degrees 13 minutes

25 August 2012

7 March 2015 – took some to work and to Shaggy’s.

Think I may make them just a bit too much? Nope. It is a strange (odd) recipe, but it totally works.