I almost sat this week's recipe out but then decided to go for it after all. So around midnight on Saturday I made the dough and decided to use a combination of semi-sweet chocolate chips and butterscotch chips (4 ounces each). What can I say? It was too late to be chopping chocolate. And instead of roasting natural almonds, I used those ready-to-eat salted/roasted almonds, which worked great.
I'm glad I didn't skip this week. These cookies were chewy in the middle and crispy around the edges with a great buttery taste, just the way I like them. I love the crunch of the almonds which I gave a very rough chop. I only wish my cookies turned out as this thick as Melissa's. Maybe I'll add a bit more flour next time. Check out the recipe here. Thanks for picking a great cookie recipe, Melissa. No wonder it's a favorite at the bakery.
- Hubby and I enjoyed these cookies. He gave it an 8 out of 10. His only dislike was that the cookie left his fingers more "oily" than usual. I might add a tablespoon of flour to hopefully fix that issue.
- Using butterscotch chips and chocolate chips was a last-minute decision. To my taste, the cookie was a tad too sweet. I'm sure it would have been the right amount of sweetness if I had used chocolate chips only. So next time, I'd use a tad less sugar when using butterscotch chips.
- I added a teaspoon of molasses to the dough to enhance the brown sugar flavor in the cookie. It also adds to the browning of the cookie.
- Unfortunately, I read this tip a bit too late but I thought I'd share it with you all for next time. Place your wrapped cookie dough inside of an empty paper towel roll so that you don't get that flat underside. I got this tip from The America's Test Kitchen Family Baking Book.
- Don't forget to check out the SMS blogroll to see how other SMS bakers liked this cookie.