it's been raining here for two days now. i don't want to leave my house, i just want to leave the windows open and let the gorgeous, heavy, atlantic-smelling air come through and watch before sunrise on repeat (seriously, can anyone dream of a more perfect romance than that of ethan hawke and julie delpy?) or reread a.s. byatt's possession for the tenth time.
rain is for classics. old loves. baking.
i know, i know, there's a war afoot. everyone seems to come down on one side or the other - soft, pillowy, chewy cookies? or crackling crispy cookies? and here i am, i can't decide. but these, which i seem to remember finding on smitten kitchen way back in the day, are my favorite-pair-of-jeans kind of cookies. oh, we can have trends, i love salted caramel and brown butter, but at the end of the day, there's something about a soft, chewy dough that really gets me.
these are often my go-to for 'oh-we-have-an-event-to-go-to-and-we-need-to-bring-a-thing' moments - i usually have flour and butter squirreled away somewhere in my kitchen and can quick throw something together without having to walk to the store. (eight blocks, with bags of flour, is about eight too many.)
recipe adapted from smitten kitchen
2 cups flour
1/2 cup sugar
3/4 cup light brown sugar, packed
1/2 tsp salt
3/4 cup unsalted butter, very, very soft
1/2 tsp baking soda
1 egg + 1 yolk, beaten lightly (until foamy)
1 tbsp vanilla extract
preheat oven to 325.
in a bowl, mix flour, baking soda, and salt together.in a mixing bowl, cream the butter and both sugars until light and airy. add vanilla and eggs, beat until fluffy and fully incorporated. add dry ingredients in three batches until incorporated. add butterscotch chips.
on a parchment or silpat-lined baking sheet, drop the cookies with a spoon about 2-3 inches apart. place in oven, allow to bake for 12-15 minutes, checking often. cool. these are best cool, not hot.