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.
1 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.