Monday, November 1, 2010

Chocolate Butterscotch Shortbread Cookies (makes around 80 cookies)

Finally got to cooking/baking after quite a while! It wasn't laziness on my part, rather a momentary lapse of creativity, a moment that lasted over a month. 

One fine gentleman from our community took it upon himself to arrange a Halloween parade for the kids in the community. It was mainly done so that the kids could have a wonderful time, and to also get the adults to mingle with each other.

A few of us chipped in to help him, and I volunteered to bake cookies. So it finally gave me a chance to get back into the flow of things cooking wise. 

I had planned to bake something with toffee candies but skipped the toffee since we had decided to go nut free for the event, with so many kids around. 

The cookies turned out crisp and nice, a very simple combination of ingredients with a pleasant taste. 

3.5 cups all purpose flour
1/4 tsp salt
7 tbsp chopped butterscotch baking chips
7 tbsp chopped semi sweet chocolate baking chips (premium quality)
3 sticks of unsalted butter (341 gums), at room temperature
1.5 cups granulated white sugar
1 tsp pure vanilla extract
8 oz semi sweet chocolate chips for coating on top

Sift the flour and salt in a bowl, and set aside the bowl.

In a large mixing bowl add the butter, vanilla extract, and sugar and mix them with a baking spatula just enough so that they get incorporated. Add the flour and salt mix to this, the butterscotch and semi chocolate chips. With your bare hands mix all together until the dough is just formed.

On a baking sheet, pat half of the dough with the palm of your hands into a flat shape as close to a rectangle as possible, with a thickness of 3/8 inch. Put the baking tray in the refrigerator.

Heat your oven to 350 degrees Fahrenheit. When the oven beeps at the 350 degree level, take the baking tray out of the refrigerator and set it in the oven. Bake for around 25 minutes until you see the sides just starting to turn brown. 

Take the baking tray out of the oven and let it cool to room temperature. While still warm, take a butter knife and cut the cookies in a criss cross fashion so that you end up with diamond shaped cookies. After 10 - 12 minutes shift the cookies to a cooling rack to completely cool down.

Repeat the above process with the other half of the dough. 

Once the cookies have cooled down, in a small bowl take around 8 oz or similar quantity of premium quality semi sweet chocolate chips. Micro wave the bowl for 1.5 minutes. Stir the chocolate with a spoon until you get smooth creamy melted chocolate. 

With a butter knife scoop out some chocolate and apply it to half of each cookie and the sides of that half. Set the cookies back on the cooling rack until the chocolate hardens again. 

Enjoy the crispy delicious cookies with a glass of milk or coffee.