White Chocolate Butterscotch Cookies

 White Chocolate Butterscotch Cookies - made February 22, 2011 from Martha Stewart's Baking Handbook (book #46)

When I first saw the title of this, I almost skipped right by it.  I wasn't sure how I felt about combining white chocolate and butterscotch together in a cookie.  It doesn't contain real chocolate - how good could it be?  But a closer look at the recipe showed the butterscotch flavor doesn't come from butterscotch chips as I had first assumed but rather from the dark brown sugar flavoring the dough.  Essentially it's a chocolate chip cookie with white chocolate instead of milk or semisweet chocolate chips.  Which is exactly what I had been looking for as I had brought back some white chocolate bars from New Zealand to make cookies with.  I like butterscotch but a little bit of butterscotch flavor can go a long way and make something too sweet.  This had a more subtle butterscotch flavor and was quite good.  Don't substitute light brown sugar for the dark brown sugar - it's the dark brown sugar that gives it the butterscotch-iness.

Side note on white chocolate - white chocolate is a misnomer as good-quality white chocolate isn't white but more like a cream color from the cocoa butter.  If it's white, it's vanilla or fake but it isn't white chocolate.  White chocolate isn't chocolate either but I've already expressed my dismay over that in prior posts.

I also had my doubts about this recipe at first because it mostly used shortening rather than butter and I'm not a fan of shortening.  But I've had good success with Martha Stewart's recipes before so I had to give it a try.  I'm glad I did because this actually makes a pretty good cookie.  Because it's got more shortening than butter, it doesn't spread as much so it makes cookies of a nice thickness.  It also has a bit more crunch than an all-butter cookie and there's just enough butter in it that you can taste it rather than the shortening.  Thumbs up all around.

1 ¾ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

2 tablespoons unsalted butter, room temperature

¾ cup vegetable shortening

1 ¼ cups packed dark brown sugar

1 large egg

1 tablespoon pure vanilla extract

8 ounces best-quality white chocolate, chopped into ¼” pieces

1.     Preheat the oven to 350⁰F.  Line two large baking sheets with parchment paper.

2.     In a medium bowl, whisk together the flour, baking soda and salt; set aside.

3.     In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening and brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.  Beat in the egg and the vanilla until combined.  With the mixer on low speed, add the flour mixture in two batches, beating until just combined.  Stir in the white chocolate.

4.     Drop 2 tablespoons of dough at a time about 2 inches apart on the prepared baking sheets.  Bake, rotating sheets halfway through, until lightly golden brown around  the edges, about 15 minutes.  Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely.

Cookies can be kept in an airtight container at room temperature for up to 4 days.