Malted Butterscotch Chip Cookies // Sponsored By Cook Flavoring Company
I was listening to an episode of Dean & Deluca's podcast, Live from Prince Street, a while ago (which is a must-listen if you're a foodie), and I heard an interview with Christina Tosi of dessert empire Milk Bar. She spilled a few of her secrets for creating next-level cookies including using really good European butter (duh, why had I never done this?) and whipping the butter and sugar together for 10 minutes. 10 minutes! I was intrigued but skeptical. I got to work. Guess what? She was right on both counts. If you've never had European butter, you need to get on that. Like now. The flavor doesn't even compare to that of regular American-style butter. I've been buying Kerry Gold for years but I usually reserve it for toast and popcorn since it's kinda special but I can now deem it special enough for cookies, too. And the 10 minute creaming process really helps to create a smooth and fluffy dough.
I've teamed up with Cook Flavoring Company today to bring you my own cookie secret: their Cookie Pure Vanilla Extract. It's a special blend of Bourbon and Tahitian vanilla beans, creating the most aromatic and intensely sweet vanilla flavor, making it ideal for cookies. The flavors of the sweet vanilla along with the caramelized notes of the butterscotch chips are perfectly offset by the deeply nutty flavor of the malted milk powder (hello Whopper centers!). These cookies will not disappoint.
Cook Flavoring Company has been a family-owned and run operation producing the highest quality vanilla extracts and flavorings for 100 years. The company's dedication to crafting only the best vanilla is achieved through their bean-to-bottle approach, taking great care with each step of the production process. It begins with their commitment to the farmers they buy from. Cook Flavoring strives to build relationships with farmers and invest in their communities by helping to build schools and foster trust. In turn, they are able to purchase only the best vanilla beans at the peak of harvest. The company cures their own beans after harvest and never exposes their extracts to heat as other companies do but rather use a slower cold extraction method to ensure the highest quality and flavor you can buy. Cook Flavoring Company produces over 200 types of vanilla and flavorings so be sure to check out their selection online or find a location that sells Cook's near you.
Malted Butterscotch Chip Cookies
makes about 3 dozen cookies
8 oz unsalted European butter (I love Kerrygold)
2 c brown sugar
1/2 c granulated sugar
2 eggs, room temperature
1 T vanilla extract (I used Cookie Pure Vanilla Extract)
3 c all purpose flour
3/4 c malted milk powder
1 t baking soda
1/2 t baking powder
1/2 t Himalayan pink salt
2 c butterscotch chips
flaky sea salt for topping
In the bowl of a stand mixer, beat sugars and butter together on medium-high speed for 10 minutes. Meanwhile, whisk together the flour, malted milk powder, baking soda, baking powder, and salt together in a bowl and set aside. Scrape down the bowl and beat the eggs in one at a time. Add the vanilla and mix to combine. Slowly add in the dry ingredients until just combined. Stir the butterscotch chips in by hand. This is a very thick cookie dough so don't worry if you gotta use some elbow grease to stir in the chips!
Using an ice cream scoop or two large spoons, drop 1 inch balls onto a parchment-lined cookie sheet, leaving about a 2 inch border between balls. Sprinkle each a pinch of flaky sea salt. Preheat the oven to 350 °F and chill the balls in the freezer for about 20 minutes while the oven is preheating. This will help to prevent the cookies from spreading too much. Bake cookies for about 10-12 minutes, until golden brown and tops are slightly crackly.
This post is sponsored by Cook Flavoring Company. All opinions stated are my own and I only promote products I love and use. Thanks for supporting the brands that support me!
