The craving to make these cookies came from a conversation I was having with a coworker. I had to explain/show him who saltbae was and just the infamous motion of the salt being sprinkled down was excessive but hilarious. I guess this gesture stuck with him because he later told me that when he went to eat a cookie later that night, he had sprinkled some salt on top with the same motion.
I will randomly bring things up so all this talk about sprinkling salt on top of cookies sparked my memory of this recipe I had pinned on my Pinterest baking board. Usually when I scroll through recipes, I will give it a read to determine if it is something that I can execute. Once I realize I have all the ingredients on the list, I will have a sudden spark of motivation to bake or cook.
The most tedious but important part of baking is prepping the ingredients. I used to think that I could grab the ingredients as I went through the recipe because I was being efficient but it ends up taking more time. Honestly, once you get it over with, everything goes by very quickly.
I think one of the most relaxing parts about baking cookies is when you go to scoop them. I like to use an ice cream scoop because it keeps the cookies the same size (and not because I’m mildly OCD about these things). I still haven’t quite figured out how the bakeries get their cookies so flat, soft and chewy – I manage to achieve the complete opposite: fat, hard and crunchy.
To top things off, I turned my cookies into ice cream sandwiches by adding vanilla ice cream. To tell you the truth, I was scheming about baking these cookies for weeks on end. When I had the bright idea to add ice cream, it was the perfect dessert, especially when it’s hot out. I was too lazy to go out to the store to buy some so I texted my younger brother “Go buy ice cream, making ice cream sandwiches.” knowing fully well that he will cooperate. He did not disappoint.
- 1 cup butter
- 2½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 1½ cups light brown sugar – I cut the sugar in half to ¾ cup
- 2 eggs
- 2 teaspoons vanilla
- ¾ cup butterscotch chips
- ¾ cup semi-sweet chocolate chips
- 1 cup coarsely chopped pretzels
- optional – flaked sea salt
- In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
- While the butter is cooling, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together the flour, baking soda, and sea salt. Set aside.
- Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a a rubber spatula or wooden spoon until the dough comes together.
- Stir in the butterscotch chips, chocolate chips and pretzels.
- Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
- If desired sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.
- Scope your favourite ice cream flavour and sandwich it between two cookies