Wednesday, December 9, 2015

Sassy Sweets: Make-Ahead Butterscotch Swirled Chocolate Chip Cookies

Print Friendly and PDF
Have you ever made your own butterscotch sauce?  If not, you must start now.  It is seriously the easiest caramel type sauce I have ever made...and the best part of all is you put WHISKEY in it!  And then it doesn't cook down all the way and you have to taste test and it's 10 AM on a Saturday and before you know it you're feeling a little TOO happy for that time of the day.

Not like this has happened to me before.  I'm just speculating here.

The hardest part about holiday baking is that you feel you have to do a marathon baking session a week before so all the cookies are at their "freshest".  This year, I have been invited to our annual company end of year meetings.  It's a pretty big deal and my group is even going to run one this year which I really am looking forward to.  The only downside is they are taking up every Sunday in December!

So what to do when you have no time?  Make cookies ahead and freeze them.  That's what we've done here and (because I cheated and have been baking them for John and I), they are delicious!  In fact, so good, we might not have any left for Christmas.  Since you still have over 2 weeks until the big day, these could be the ticket to some sweet holiday gifts!
Make-Ahead Butterscotch Swirled Chocolate Chip Cookies
Serves:  48 (4 dozen)

Butterscotch Sauce:
2 tablespoons butter
1/2 cup brown sugar
1 cup heavy cream
1/4 cup whiskey or scotch or bourbon

Cookies:
1 cup butter
1/3 cup sugar
1/3 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 cup butterscotch sauce (above)
2 cups bittersweet chocolate chips

Butterscotch Sauce:  In a heavy-bottomed saucepan, melt butter over medium heat.  Then, stir in brown sugar and let cook for 5-7 minutes, stirring occasionally, until darkly caramelized.  Remove from heat.  Very slowly, pour in the heavy cream and then the alcohol you are using.  Return to the stove and cook 12-18 minutes, until the sauce is nice and thick and coats the back of a metal spoon.  Set aside to cool.

Cookies:  Meanwhile, make the cookies.  Beat butter, sugar, and brown sugar until light and fluffy.  Add the eggs, 1 at a time, stirring between each addition.  Beat in the vanilla.  Then, add flour and baking soda.  Mix until fully combined.  Add the butterscotch sauce and chocolate chips and stir only a few times until just combined.  Using a tablespoon scoop, scoop out one piece of dough.  Roll it in your hands and place on an ungreased cookie sheet.  Continue until all the dough is used (because you aren't baking these cookies, you can place them super close together for ease).  Freeze for 1-2 hours, until firm.  Then, pop them off the baking sheet and put them in freezer-safe storage bags until ready for use!  I label all of mine so I can remember what I actually baked!  

To Bake:  Remove the cookies from the freezer approximately 15-30 minutes before you want to bake them.  Preheat the oven to 350 degrees F.  Cook for 8-10 minutes, usually on the longer side, until the bottoms are golden brown.  Serve immediately.

0 comments:

Post a Comment

©2009-2013 All photos, recipes, and content on thegrowingfoodie.com are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

Football Fun!

Search

Archive

UA-39675793-1