Remember the butterscotch chip cookies I baked during the holidays in December? The ones I photographed with cute snowmen in the background and the ones my mum went all cookie crazy over because she admitted she had a weakness for butterscotch? Okay, so imagine those cookies, but crunchier in texture, richer in flavour and aroma, with more beautiful crackling, and just as delicious if not more! It was cookie baking day in my house on Saturday and I was prepared to bake two kinds of cookies: another batch of butterscotch chip and a new lemon coconut almond cookie I was trying out.
I was so excited to bake cookies (like there’s ever a time when I’m not!) I literally went out during a snowstorm to buy extra butterscotch chips because another store I had visited earlier in the week had run out. My mum thought I was crazy. I call it determined. And maybe a little stubborn. But if the cookies we baked were any indication, walking around town with snowflakes hitting me in the eye was worth it.
I couldn’t believe how fabulous these cookies turned out! You must be thinking though, “why were you surprised? You baked these cookies before!” That is true. But there’s an important difference between these cookies and the ones I baked during Christmas: these ones have dark brown sugar in them, not light or golden. The darker the sugar, the more molasses it has in it and you can clearly see and taste the difference. I knew the amount of molasses in brown sugar would make a difference in baking, I just didn’t know how obvious the difference would be.
The ones I baked in December were chewier and lighter in colour while the ones I baked on Saturday turned out incredibly golden, like my cookies had been sunbathing on their parchment paper beach towels on the cookie sheet beach. Not only was there a difference in appearance (check out the crackling!), but there was also a change in texture and taste. These cookies were crunchier and the flavour was so incredibly rich! It was like a cross between rich butterscotch fudge and brittle. Hence, butterscotch brittles!
The recipe for the butterscotch chip cookies can be found here. For chewier, lighter cookies, follow the recipe as is. For cookies like the ones I showed you all here, substitute the brown sugar with dark brown sugar.